1 yellow cake mix (butter recipe)
3 boxes coconut instant pudding
3 (15 1/4 oz.) cans crushed pineapple
8 lg. bananas
2 qts. fresh strawberries, sliced, sweetened
3 (8 oz.) cartons whipped topping
Chopped pecans

Bake cake in 13x9 pan according to instructions on box. Mix dry pudding with pineapple. Slice enough cake to cover bottom of punch bowl. Then put a layer of pudding with the pineapple, a layer of bananas, a layer of strawberries, a layer of whipped topping. Continue with layers of everything, making 3 layers. After last layer, sprinkle chopped nuts over whipped topping. Cover with plastic wrap. Refrigerate for 24 hours. Dip with spoon.