1 yellow cake mix
1 (6 oz.) instant vanilla pudding
3 lg. bananas
16 oz. tub frozen whipped topping
1 lg. can crushed pineapple, drained
2 (10 oz.) pkgs. frozen strawberries, thawed

Make cake per package directions and bake in 2 (9") round cake pans. Cool. Prepare pudding and refrigerate about 1 hour. Cut 1 cake into small chunks and put in bottom of punch bowl. Spread 1/2 of pudding on top of cake chunks. Top this with 1/2 of pineapple, strawberries, bananas and whipped topping. Repeat layering. Refrigerate overnight and enjoy.