Punch Bowl Cake - cooking recipe

Ingredients

1 white or yellow cake mix
1 large can crushed pineapple
1 large box vanilla pudding
chopped nuts
1 small box vanilla pudding
2 cans cherry pie filling
1 (12 oz.) Cool Whip

Preparation

Cook cake in sheet pan.
Cool and cut into 1 to 2-inch squares.
Put squares in 6-quart watercolor salad bowl.
Drain pineapple.
Pour juice over cake squares.
Mix both boxes of pudding as directed.
Pour over cake.
Sprinkle crushed pineapple over pudding.
Pour 2 cans of cherry pie filling over pudding. Spread Cool Whip on top.
Top with chopped nuts.
Store in refrigerator.
Use small watercolor salad bowls to serve in.