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Submitted by: Judy Scherer from Benton, MO
Originally shared on the web 01/05/2024

18-1/4 oz. pkg. yellow or white cake mix
2 5-oz. pkgs. instant vanilla pudding mix
5 c. milk
6 ripe bananas, sliced
2 20-oz. cans crushed pineapple, drained
2 21-oz. cans cherry pie filling
6-oz. pkg. flaked coconut
16-oz. container frozen whipped topping, thawed
Optional: 1/2 c. chopped walnuts

Prepare and bake cake mix according to package directions for 2 layers. Let cool. Prepare pudding mixes with milk according to package. Tear cake into bite-size pieces; add half of cake pieces to a large glass punchbowl or trifle bowl. Layer with half of pudding, half of bananas, one can pineapple, one can pie filling and half of coconut. Repeat layering. Top with whipped topping and walnuts, if using. Cover and chill until serving time. Serves 16 to 24.