1 yellow cake mix
2 pkg. instant vanilla pudding, must be instant
4-5 bananas, sliced
1 (16 oz.) can crushed pineapple
2 cartons frozen strawberries
1 (8 oz.) cartons whipped topping

Mix and bake cake as directed and make into 2 layers. Assemble in punch bowl. Place 1 layer of cake in the bottom of bowl. Prepare instant pudding as box directions. Use 1/2 of the pudding and cover the first layer of cake. Slice bananas over top of pudding. Pour 1/2 can of pineapple (juice and all) over bananas.

Place 1 box strawberries over pineapple. Use 1 carton whipped topping over strawberries. Begin again with the other layer of cake ending with whipped topping. If you desire you can sprinkle pecan halves or pieces on top. May be made the day before. I prefer making it the day before, as it gives the juices time to soak into the cake. Refrigerate.