2 layer-size yellow cake mix
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.) pkg. shredded or flaked coconut
2 (8 oz.) c. frozen whipped topping, thawed
maraschino cherries (optional)

Prepare cake mix by package directions. Bake into layers. Cool layers. Prepare 1 box pudding mix. Place 1 cake layer (cut into cubes) in bottom of punch bowl. Spoon the prepared pudding mix evenly over cake. Top with half of fruit cocktail, 1 can pineapple, 1/2 of fruit cocktail, 1/2 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.