1 yellow cake mix, baked and crumbled
2 lg. instant or regular coconut cream pudding mix, prepared as directed
1 c. crushed pineapple, drained
1 lg. tub whipped cream
1 c. chopped pecans or walnuts
1 c. toasted coconut
1 can cherry pie filling

Bake cake, cool and crumble. Start layering in punch bowl with half of cake first, then half of pudding, half of pineapple, half of whipped cream, half of nuts, and half of coconut. Add all pie filling. Continue remaining ingredients in same order as above, ending with whipped cream, nuts and coconut. Serves 20.

You may substitute vanilla or other flavor pudding, if desired.