1 (6 oz.) box instant pudding
1 (18 oz.) box white cake mix
1 (20 oz.) can crushed pineapple
1 (8 oz.) carton frozen, whipped topping
1 c. pecans

Mix and bake cake according to package directions. Bake in a 13 x 9 x 2 inch pan. When cool, cut in 2 inch pieces. Place a layer of cake pieces in bottom of a large, clear bowl (punch bowl). Spread with a layer of pineapple, followed by a layer of pudding mix, a layer of half the pie filling, and a layer of whipped topping. Sprinkle with nuts. Repeat the layers. Cover with plastic wrap and refrigerate until ready to serve.