Blueberry Punch Bowl Cake - cooking recipe

Ingredients

1 (18 ounce) package butter cake mix with pudding
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (5 ounce) package vanilla flavor instant pudding and pie filling mix
2 (21 ounce) cans blueberry pie filling
1 (20 ounce) can crushed pineapple, undrained, divided
1 (12 ounce) container Cool Whip, thawed, divided
1/2 cup chopped nuts, divided

Preparation

Prepare the cake mix according to its package directions for a 13x9 inch pan; bake as directed; cool.
Prepare pudding mix according to package directions; store in refrigerator.
To assemble the cake: crumble half of the cooled cake into the bottom of a glass punch bowl, trifle bowl, or large glass serving bowl.
Layer with half the pudding, half the pineapple, 1 can of blueberry pie filling, half of the Cool whip, then half of the nuts.
Repeat layers.
Store in the refrigerator.