Punch Bowl Cake

• 1 Duncan Hines Deluxe yellow cake mix
• 2 (21 oz.) cans cherry pie filling
• 2 (15 oz.) cans crushed pineapple, drained
• 2 (3 1/2 oz.) pkg. instant French vanilla Jell-O pudding
• 2 (8 oz.) tubs extra creamy Cool Whip
• 1 (3 1/2 oz.) can Baker's Angel Flake coconut

1. Bake cake by regular directions in 2 layers.
2. Cool and cut into 1-inch squares.
3. Dump 1 layer of cut up cake in bottom of 1 (5-quart) punch bowl.
4. Spread 1 can of cherry pie filling on top of cake.
5. Spread 1 can of crushed pineapple on top of cherry pie filling.
6. Spread 1 package pudding (mixed according to directions) on top of pineapple.
7. Spread 1 tub of Cool Whip on top of pudding. Repeat preceding directions.
8. Sprinkle top layer with coconut. Decorate with nuts and maraschino cherries (optional).
9. Makes 25 servings (320 calories per serving).
10. Can be halved by using half of ingredients.

cake mix, cherry pie filling, pineapple, tubs, coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=830360 (may not work)