1 box yellow cake mix
1 lg. bowl frozen whipped topping, thawed
1 lg. can crushed pineapple
1 lg. box instant vanilla pudding
1 lg. can cherry pie filling
2 c. chopped pecans
1 can coconut

Bake cake as directed on package. Cut into small pieces. Place 1/3 in bottom of punch bowl. Mix vanilla pudding as directed on package. Place 1/3 can of pineapple on top of cake, then 1/3 of pudding, 1/3 pie filling and 1/3 Cool Whip. Repeat, making 3 layers. Coconut and pecans are added in thirds, also. Chill. Keep in refrigerator.