1 box Estee pound cake (fructose sweetened)
1 can cherry pie filling (put up in water), drained
1 box vanilla instant pudding (sugar free)
1 can crushed pineapples (unsweetened)
1 carton Cool Whip

Bake cake according to package directions. Cool completely. Crumble half of cake in large punch bowl. Add layer at a time: 1/2 can cherry pie filling, 1/2 pudding mix made according to package directions, 1/2 of the pineapple and 1/2 of Cool Whip. Repeat layers. Keep refrigerate. I put this in a Tupperware ice cream container. It fills it. Has a lid and cake stays nice and fresh for 4 or 5 days.