1 Duncan Hines Pineapple Supreme cake mix
2 (5 1/4 oz.) pkgs. vanilla instant pudding
5 c. milk
2 (21 oz.) cans cherry pie filling
2 (8 oz.) cans crushed pineapple, drained
12 oz. Cool Whip
1 c. chopped pecans

Bake cake according to box directions in 9 x 13 inch pan. Cool. Break half of the cake into small pieces and place on the bottom of a punch bowl. Prepare pudding using the 5 cups of milk and pour half of pudding over the cake pieces. Next layer, 1 can of pie filling, followed by 1 can pineapple, followed by half the container of Cool Whip and sprinkle with half of the nuts. Repeat all of the layers starting with the cake. Chill before serving.