Punch Bowl Trifle

• 2 cans (20 oz. each) crushed pineapple
• 1 pkg. (18-1/4 oz.) yellow cake mix
• 1 pkg. (5.1 oz.) instant vanilla pudding mix
• 2 cans (21 oz. each) cherry pie filling
• 4 medium ripe bananas, sliced
• 2 cans (15-1/4 oz. each) fruit cocktail, drained
• 2 cans (11 oz. each) mandarin oranges, drained
• 1 carton (16 oz.) frozen whipped topping, thawed
• 1 pkg. (7 oz.) flaked coconut, toasted

1. Drain pineapple, reserving juice; set the pineapple aside. Prepare cake batter according to package directions, substituting pineapple juice for the water.
2. (Add water if necessary for the required measurement.)
3. Bake as directed in a greased 13x9x2 inch pan.
4. Cool.
5. Meanwhile, prepare pudding according to package directions.
6. Cut the cake into 1 inch cubes; place half in a 6 qt. punch bowl.
7. Top with half of the pudding, pie filling, pineapple, bananas, fruit cocktail, oranges, whipped topping and coconut. Repeat layers.
8. Cover and refrigerate for 6 hours or overnight.

pineapple, yellow cake, vanilla pudding, cherry pie filling, bananas, fruit cocktail, oranges, frozen whipped topping, flaked coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=75254 (may not work)