Punch Bowl Cake

• 2 layer-size yellow cake mix
• 2 (3 oz.) boxes instant vanilla pudding
• 1 (20 oz.) can fruit cocktail, drained
• 2 (8 oz.) cans crushed pineapple with juice
• 1 (16 oz.) can cherry pie filling
• 2 c. chopped pecans or walnuts
• 2 (6 oz.) pkg. shredded or flaked coconut
• 2 (8 oz.) c. frozen whipped topping, thawed
• maraschino cherries (optional)

1. Prepare cake mix by package directions.
2. Bake into layers. Cool layers.
3. Prepare 1 box pudding mix.
4. Place 1 cake layer (cut into cubes) in bottom of punch bowl.
5. Spoon the prepared pudding mix evenly over cake.
6. Top with half of fruit cocktail, 1 can pineapple, 1/2 of fruit cocktail, 1/2 of cherry pie filling, 1 cup nuts and 1 package coconut.
7. Spread 1 container whipped topping evenly over top.
8. Repeat layers.
9. Garnish top with maraschino cherries, if desired.
10. Chill until ready to serve.
11. Refrigerate any leftovers.

layer, instant vanilla pudding, fruit cocktail, pineapple, cherry pie filling, pecans, coconut, frozen whipped topping, maraschino cherries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=472998 (may not work)