Blueberry Punch Bowl Cake

• 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

1. Prepare the cake mix according to its package directions for a 13x9 inch pan; bake as directed; cool.
2. Prepare pudding mix according to package directions; store in refrigerator.
3. 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.
4. Layer with half the pudding, half the pineapple, 1 can of blueberry pie filling, half of the Cool whip, then half of the nuts.
5. Repeat layers.
6. Store in the refrigerator.

butter cake, eggs, oil, water, blueberry pie filling, pineapple, nuts

Taken from www.food.com/recipe/blueberry-punch-bowl-cake-67024 (may not work)