1 (9 x 13 inch) cake or 2 (8 or 9 inch) round cake layers
1 (5 1/2 oz.) pkg. vanilla instant pudding and pie filling mix
1 (20 oz.) can cherry pie filling (I use 2 cans)
1 (20 oz.) fruit cocktail, drained
1 (20 oz.) can chunk pineapple or tidbits, drained
1 (16 oz.) pkg. shredded coconut (I use 8 oz.)
1 (16 oz.) container frozen non-dairy whipped topping, thawed
1 c. coarsely chopped pecans

Bake as directed on yellow cake mix package.

Prepare as directed on package.

Place 1 round cake layer or 1/2 of the 9 x 13 inch cake in the bottom of a 1 gallon or larger punch bowl. Cover with half of the prepared vanilla pudding, half of the pie filing, half of the fruit cocktail, half of the pineapple, half of the coconut and half of the whipped topping; sprinkle with 1/2 cup nuts.

Place remaining cake layer on top and repeat layering with remaining ingredients in the same order. Refrigerate overnight. Yield: 25 servings