1 (16 oz.) Sara Lee pound cake
2 lg. cans crushed pineapple
2 cans cherry pie filling
1 lg. container Cool Whip
1 sm. can coconut
1 c. chopped pecans
2 sm. boxes vanilla pudding, prepared according to box

Cut cake in half and cut each half into cubes. Put half of cake in bottom of bowl. Add:

1 can pineapple
1 can cherry pie filling
1 box pudding
1/2 of Cool Whip
1/2 of coconut
1/2 of pecans

Repeat each step, let set in refrigerator for several hours.