1 box yellow cake mix (2 layer size)
2 (3 oz.) boxes instant vanilla pudding
1 (20 oz.) can fruit cocktail, drained
2 (8 oz.) cans crushed pineapple with juice
1 (16 oz.) can cherry pie filling
2 c. chopped pecans or walnuts
2 (6 oz.) pkgs. shredded or flaked coconut
2 (8 oz.) containers frozen whipped topping, thawed
Maraschino cherries for garnish (opt.)

Prepare cake mix according to package directions. Bake in 2 layers. Cool.

Prepare 1 box pudding mix. Place 1 cake layer in bottom of punch bowl. (I prefer to cut the cake into 1" cubes. It's much easier to serve.) Spoon prepared pudding mix evenly over cake. Top with half of fruit cocktail, 1 can pineapple with juice, half of cherry pie filling, 1 cup nuts and 1 package coconut. Spread 1 container whipped topping evenly over top.

Repeat layers. Garnish top with maraschino cherries, if desired. Chill until ready to serve. Refrigerate any leftovers. Makes about 15 to 18 servings.