1 pkg. white cake mix
2 lg. instant vanilla pudding
2 Cool Whip
2 cans cherry pie filling

Bake cake according to box directions (if you can substitute pineapple juice for some of the liquid). Cool.

Fix instant pudding according to box directions.

Break cake into bite size pieces and place half of cake in punch bowl. Pour one package of vanilla pudding over cake, spread one can of cherry pie filling next and top with Cool Whip. Repeat same order again. Cake is best when it sets overnight or for a few hours in the refrigerator. Keep refrigerated.