Ingredients
1 package yellow cake mix (regular size)2 packages (3.4 ounces each) instant vanilla pudding mix2 cans (21 ounces each) cherry pie filling2 cans (20 ounces each) crushed pineapple, drained2 cartons (16 ounces each) frozen whipped topping, thawed2 cups chopped pecans
Preparation
Prepare and bake cake according to package directions for a 13-in. x 9-in. pan. Cool on a wire rack. Meanwhile, prepare pudding according to package directions.
Cut cake into 1-1/2-in. cubes; place a third of the cubes in an 8-qt. punch bowl. Top with a third of the pie filling, pineapple, pudding, whipped topping and pecans; repeat layers twice. Cover and refrigerate until serving.
