1 box yellow or white cake mix baked according to directions on box
2 (20 oz.) cans crushed pineapple
2 sm. boxes instant vanilla pudding
2 cans cherry pie filling
2 (8 oz.) cartons Cool Whip

Bake cake, cool and cut into small squares or crumble into pieces. Place half the cake in the bottom of small punch bowl or very large crystal bowl. Over this sprinkle 1 small box of instant vanilla pudding. Spread a can of crushed pineapple and juice over the pudding and cake with a spoon. Spoon a can of cherry pie filling over the pineapple.

Over this, spoon a carton of Cool Whip. Then repeat the layers--cake, instant pudding, pineapple and juice, cherry pie filling and Cool Whip. The punch bowl will be almost full. On the top you can sprinkle Angel Flake coconut and chopped pecans if you desire.

Cover with Saran Wrap and keep in refrigerator until ready to serve. Serve with a very large spoon, being careful to dip through the first groups of layers. The cake is better if you assemble it the day you plan to serve it.