1 pkg. Duncan Hines Moist Deluxe Yellow Cake Mix
1 pkg. (4 serving size) vanilla instant pudding and pie filling mix
1 can (15 1/4 oz.) crushed pineapple, drained
1 can (12 oz.) cherry pie filling
1 pkg. (12 oz.) flaked coconut (3 1/2 c.)
2 c. chopped pecans
2 containers (8 oz. each) frozen whipped topping, thawed

1. Preheat oven to 350 degrees F. Grease and flour two 9 inch round cake pans. Prepare, bake and cool cake following package directions.

2. Prepare instant pudding following directions. Refrigerate until ready to use.

3. Crumble one cake layer in 6 quart trifle dish. Layer half each of pudding, pineapple, cherry pie filling, coconut, pecans and whipped topping. Repeat layers, beginning with crumbled second cake layer. Top with remaining pecans. Refrigerate until ready to serve.

Tip: If a trifle dish is not available, use a 6 quart clear glass bowl with straight sides.