1 pineapple cake mix
2 (5 1/4 oz.) boxes vanilla instant pudding mix
2 (21 oz.) cans cherry pie filling
1 lg. can crushed pineapple
1 lg. container Cool Whip
5 c. milk

Bake cake to directions in 13 x 9 inch pan. Let cool. Mix pudding to directions except use 5 cups of milk not 6. Crumble half of cake in bottom of punch bowl. Cover with 1/2 of pudding. Spread 1 can of cherry on top then half of pineapple then top with half of Cool Whip. Repeat in same order. Chill 3 to 4 hours before serving.