Punch Bowl Cake - cooking recipe

Ingredients

2 yellow cake layers, baked and cooled
2 (4 oz.) pkg. instant vanilla pudding
1 large can cherry pie filling
1 (14 oz.) bag flaked coconut
1 large can fruit cocktail, drained
1 large can crushed pineapple, drained
2 (8 oz.) cartons whipped topping
1 c. chopped pecans

Preparation

Bake and cool cake layers.
Prepare pudding according to package directions and refrigerate to set.
Place 1 cake layer in bottom of 6-quart punch bowl.
Add in layers, halving in this order:
pudding, cherry pie filling, fruit cocktail, pineapple, nuts, coconut and whipped topping.
Repeat with other half in same order.
Can garnish with cherries, nuts and coconut.
May be made in advance.