1 pkg. yellow cake mix
1 can cherry pie filling (21 oz.)
2 pkgs. (3 oz.) instant vanilla or chocolate pudding, prepared
1 can (16 oz.) crushed pineapple (drained)
3 bananas, sliced
1 container (16 oz.) non-dairy whipped topping

1. Crumble baked cooled cake. Layer half of cake crumbs in a punch bowl.

2. Top with 1/2 each of pie filling, pudding, drained pineapple, banana and non-dairy whipped topping. Repeat layers, using remaining 1/2 of the ingredients.

3. Garnish with coconut, pecans and chopped cherries if you wish.