1 box yellow cake mix
1 lg. can cherry pie filling
2 (4 oz.) pkg. vanilla instant pudding
2 (6 oz.) pkg. fresh frozen coconut
1 lg. can crushed pineapple, drained (save juice)
2 (8 oz.) cartons Cool Whip
1 1/2 c. chopped pecans
1 lg. can fruit cocktail

Use 6-quart punch bowl. Make cake; let cool. Make pudding. Put in refrigerator to cool. Put 1 layer in bottom of bowl. Punch holes in layer and pour juice from pineapple over it. Then put one layer of pudding, one layer of cherry pie filling, one layer of fruit cocktail, one layer of pineapple, one layer of nuts, layer of coconut and one layer of Cool Whip. Do all over again. Save a little bit of coconut and nuts to sprinkle on top. Let it get cold. Better if you make a day ahead.