Punch Bowl Cake - cooking recipe

Ingredients

2 layer-size yellow cake mix
2 (3 oz.) boxes instant vanilla pudding
1 (20 oz.) can fruit cocktail, drained
2 (8 oz.) cans crushed pineapple with juice
1 (16 oz.) can cherry pie filling
2 c. chopped pecans or walnuts
2 (6 oz.) pkg. shredded or flaked coconut
2 (8 oz.) c. frozen whipped topping, thawed
maraschino cherries (optional)

Preparation

Prepare cake mix by package directions.
Bake into layers. Cool layers.
Prepare 1 box pudding mix.
Place 1 cake layer (cut into cubes) in bottom of punch bowl.
Spoon the prepared pudding mix evenly over cake.
Top with half of fruit cocktail, 1 can pineapple, 1/2 of fruit cocktail, 1/2 of cherry pie filling, 1 cup nuts and 1 package coconut.
Spread 1 container whipped topping evenly over top.
Repeat layers.
Garnish top with maraschino cherries, if desired.
Chill until ready to serve.
Refrigerate any leftovers.