1 pkg. yellow cake mix
1 med. container Cool Whip
2 pkg. instant coconut cream pudding
1 lg. can pineapple tidbits
3-4 bananas, sliced
1 lg. can peaches

Bake cake according to package directions using a 13 x 9 inch pan. Cool and set aside. Prepare pudding according to package directions. Cut all the fruit into bite size pieces. Break 1/2 the cake into chunks.

In a large glass bowl (salad bowl), line bottom of bowl with the chunks of cake. Cover the cake with 1/2 of the peaches. Next, put 1/2 of the pineapple and half of the bananas over the peaches. Cover fruit with half of the pudding, and then half of the Cool Whip. Repeat all layers starting with the cake layer and ending with the Cool Whip. Let set for about 1 hour in refrigerator.