1 pkg. yellow cake mix
1 lg. vanilla pudding (instant prepared)
1 lg. can crushed pineapple
1 lg. can cherry pie filling
1 lg. container Cool Whip
Pecans or walnuts

Make cake according to directions in 9 x 13 inch pan, bake as directed. Crumble 1/2 of the cake in bottom of punch bowl. Spread 1/2 can pineapple, 1/2 vanilla pudding (mixed as directed) then 1/2 can pie filling. Put 1/2 Cool Whip next. Repeat layers. Let stand in refrigerator about 4 hours. Sometimes better if it sits overnight. Put nuts on top. Cut recipe in half to serve in smaller bowl.