1 pkg. yellow cake mix (1 layer size)
1 pkg. instant vanilla pudding (4 serving size)
1 (8 oz.) can pineapple chunks
1 (3 oz.) pkg. cream cheese, softened
2 firm ripe bananas, sliced
2 c. fresh strawberries, cut
1/2 c. blueberries
1 (8 oz.) container Cool Whip
1/2 c. maraschino cherries

Prepare and bake cake mix in one 8 inch layer pan according to package directions. Cool completely, then split in half horizontally to make 2 layers.

Prepare pudding mix according to package directions.

Drain pineapple, reserving 2 tablespoons of juice. Set pineapple aside. Beat reserved juice into cream cheese. Spread half of cream cheese mix on top of each cake layer.

In a 3 quart punch bowl (or large glass salad bowl), spoon half of the pineapple chunks. Place one cake layer on top, then arrange in layers 1/2 the bananas, 1/2 the strawberries, 1/2 the blueberries and 1/2 the pudding. Top with 1/2 the Cool Whip.

Repeat layering beginning with the pineapple, but omit the blueberries. Scatter cherries and blueberries over Cool Whip. Serve in punch glasses.