1 box Duncan Hines Butter Cake Mix (prepare in sheet cake pan)
1 lg. and 1 small pkg. Vanilla instant pudding
1 lg. can Crushed pineapple, drained
2 cans Cherry Pie filling
1 Extra Large Cool Whip
Chopped nuts and quartered or halved Maraschino cherries

Prepare cake mix and pudding mixes according to the package directions. Assemble in a large deep glass bowl. Break up cake in pieces (about the size of large egg) and layer in the bottom of the bowl. Spread with half of the vanilla pudding. Sprinkle with half of the crushed pineapple. Layer with one can of cherry pie filling. Cover with a generous amount of cool whip and sprinkle with nuts and cherries. Repeat with a second layer of each, finishing with cool whip sprinkled with nuts and cherries. Cover with saran wrap and refrigerate until well chilled. You may make your cake and pudding the day before and assemble the next day if needed. Coconut is also good in this dessert.