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PUNCH BOWL CAKE 
1 box yellow cake mix (bake by directions, when cool, break into bite-size pieces)
1 lg. punch bowl or lg. bowl
1 (5 1/2 oz.) box vanilla instant pudding (prepare by directions)
1 (20 oz.) can cherry pie filling
1 (20 oz.) can fruit cocktail, drained
1 (20 oz.) can pineapple chunks or tidbits, drained
1 (16 oz.) pkg. shredded coconut
1 (16 oz.) frozen non-dairy whipped topping, thawed
1 c. chopped pecans

Place half of the bite-size pieces of cake in the bottom of the punch bowl (spread out evenly). Cover with half of the pudding. Next spread a layer of half of the pie filling, half of the fruit cocktail, half of the pineapple. Next sprinkle half of the coconut. then half of the whipped topping and half of the nuts. Repeat these layers one more time. REFRIGERATE. Serves 25.
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