Punch Bowl Cake - cooking recipe

Ingredients

1 box yellow cake mix
5 c. milk
1 large pkg. instant vanilla pudding mix
2 cans cherry or pineapple pie filling
2 cans crushed pineapple, drained
5 large bananas, sliced
1 c. chopped nuts
1 large container whipped topping
maraschino cherries

Preparation

Bake cake as directed on box.
Pour batter into a 9 x 13-inch pan or 2 layer pans sprayed with nonstick spray.
When cake is done, break half into punch bowl.
Make pudding mix with milk; pour half of it over broken cake.
Add pie filling, pineapple and half the bananas.
Mix whipped topping and nuts; put half of this over the bananas.
Repeat layers, ending with topping-nut mixture. Decorate with cherries on top.
Refrigerate at least 4 hours. This amount amply serves 25 people.
For smaller amount, halve the recipe.