Punch Bowl Cake

• 1 box yellow cake mix
• 1 (10 1/2 oz.) pkg. instant vanilla pudding mix
• 5 c. milk
• 2 cans cherry pie filling
• 1 large can crushed pineapple, drained
• 5 large bananas, sliced
• 1 large container whipped topping (Cool Whip preferred)
• 1 c. crushed pecans
• maraschino cherries

1. Bake cake according to package directions in a 9 x 12-inch pan.
2. Break 1/2 the cake up in bottom of a fairly small punch bowl.
3. Make the pudding mix with 5 cups milk.
4. Pour 1/2 the pudding mix over the cake, then add 1 can of cherry pie filling, 1/2 can crushed, drained pineapple and 2 1/2 sliced bananas.
5. Mix the whipped topping and the nuts; put 1/2 of this over mixture. Repeat all the layers, ending with nut topping mixture and decorate with cherries.
6. Refrigerate for at least 4 hours.
7. This recipe may be cut in half to serve a smaller group.

yellow cake mix, instant vanilla pudding mix, milk, cherry pie filling, pineapple, bananas, topping, pecans, maraschino cherries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=222614 (may not work)