1 (18 1/2 oz.) box white or yellow cake mix
1 (6 oz.) & 1 (3 oz.) box vanilla instant pudding
2 1/2 c. milk
2 (20 oz.) cans crushed pineapple, well drained & chilled
2 (21 oz.) cans apple, cherry or strawberry pie filling, chilled
1 (12 oz.) whipped topping
Coconut (opt.)
Nuts (opt.)

Bake cake according to directions and cool. Using large punch bowl crumble 1/2 inch layer of cooled cake in the bottom. Mix both packages of pudding with milk. Pour 1/2 pudding mix over cake. Spoon 1/2 can drained pineapple over pudding. Cover with 1 can pie filling and layer with 1/2 of the whipped topping, coconut and nuts. Repeat layers. Chill and refrigerate. Yield: 18 to 20 servings.