Punch Bowl Cake - cooking recipe

Ingredients

1 (18 1/4 ounce) box pillsbury moist supreme reduced-sugar yellow cake mix
diced strawberry
4 bananas, sliced
2 (1 ounce) boxes jello fat-free sugar-free vanilla pudding
1 (16 ounce) container Cool Whip Lite
1/2 cup chopped pecans (for topping, and or layering in cake) (optional)

Preparation

Bake cake according to directions on box, using two round cake pans with removable bottoms. Set aside to cool.
Mix up both packages of pudding according to box directions, let set up in fridge.
Drain pineapple, and put in a large bowl, along with diced strawberries, and sliced bananas, set aside.
Take one half of cake, removed from cake pan, but still on cake pan bottom, and loosen with knife from cake pan bottom.
Then cut cake into cubes and layer in bottom of punch bowl, or trifle dish.
Then top lightly with a layer of each: vanilla pudding, fruit, cool whip, nuts, and another layer each of cake cubes, pudding, and fruit, finishing with top layer of cool whip and nuts.
Use only half of total ingredients for this cake.
Then take the other half of cake and repeat the process as with the first cake: cut cake into cubes and layer the rest of all ingredients (in order) in a second punch bowl or trifle dish, until finishing with cool whip and nuts on top.
Enjoy!