1 box cake mix
2 lg. (6 oz.) pkg. vanilla instant pudding mixed with 5 c. milk
2 (20 oz.) cans crushed pineapple, drained
3 sliced bananas (6)
2 (20 oz.) cherry or strawberry pie filling
1 can (1 1/4 c.) coconut
1 lg. whipped topping
1 c. chopped pecans

Bake cake as directed and let cool. Break 1 layer into pieces in bottom of punch bowl. Cover with half the pudding, then layer half the bananas, 1 can pineapple, 1 can pie filling and half the coconut. Then break up the other cake layer and repeat the above ingredients as before. Spread whipped topping on top and sprinkle with a little coconut and pecans. Let set overnight in refrigerator. Um-um-GOOD! Serves 20 to 25.