2 angel food cakes
2 qt. fresh or frozen strawberries
2 lg. cans crushed pineapple
1 lg. container Cool Whip
1 c. chopped pecans (optional)

In punch bowl, crumble about 1/2 portion of one cake. In order listed, add a layer of strawberries with juice, pineapple with juice, and Cool Whip. Continue layers, increasing the amount of cake each time. Usually makes 3 layers. End with Cool Whip on top and sprinkle with pecans, if desired.

NOTE: This cake is wonderful when left overnight; it soaks up the juices.