Christmas Punch Bowl Cake

• 1 yellow or white cake mix
• 1 (5 1/2 oz.) pkg. instant vanilla pudding and pie filling mix
• 1 (20 oz.) can cherry pie filling
• 1 (20 oz.) can fruit cocktail mix, drained
• 1 (20 oz.) can chunk pineapple, drained
• 1 (16 oz.) pkg. shredded coconut
• 1 (16 oz.) container frozen whipped topping, thawed
• 1 c. chopped pecans
• green maraschino cherries
• red maraschino cherries
• extra pineapple for garnish

1. Bake cake mix as directed in two 8-inch round cake pans. Place one round cake layer (cooled) in bottom of a large glass punch bowl.
2. Cover with half the pudding prepared as directed, half the cherry pie filling, half the fruit cocktail, half the pineapple, half the coconut and half the whipped topping. Sprinkle with nuts.
3. Place remaining cake layer on top and repeat remaining layers.
4. Decorate with cherries and pineapple, as desired.
5. Refrigerate for 24 hours.
6. Serves 25.

white cake, instant vanilla pudding, cherry pie filling, fruit cocktail mix, pineapple, shredded coconut, frozen whipped topping, pecans, green maraschino cherries, red maraschino cherries, extra pineapple

Taken from www.cookbooks.com/Recipe-Details.aspx?id=931332 (may not work)