Punch Bowl Cake - cooking recipe

Ingredients

1 yellow cake
1 large pkg. instant vanilla pudding, prepared as directed on pkg.
1 (20 oz.) can cherry pie filling
1 (20 oz.) can fruit cocktail, drained
1 (20 oz.) can crushed pineapple, drained
1 (16 oz.) pkg. frozen whipped topping
1 c. coarsely chopped pecans
12 oz. shredded coconut (two 6 oz. frozen coconut)

Preparation

Prepare cake per directions on box.
Bake in a 9 x 13-inch pan. Place 1/2 of cake in bottom of gallon punch bowl.
Cover with 1/2 of all ingredients; repeat with remaining ingredients.
Store in refrigerator.
Serves 25.