2 cans j(20 ounce each) crushed pineapple
1 package (18-1/4 ounce) yellow cake mix
1 package (5.1 ounce) instant vanilla pudding mix
2 cans (21 ounces each) cherry pie filling
4 medium ripe bananas, sliced
2 cans j(15-1/4 ounce each) fruit cocktail, drained
2 cans (11 ounces each) mandarin oranges, drained
1 carton (16 ounce) frozen whipped topping, thawed
1 package (7 ounce) flaked coconut, toasted
Drain pineapple, reserving juice.
Prepare cake batter according to package directions substituting pineapple juice for water (add water if necessary for the required measurement. Bake as directed in a greased 13 x j9 x 2 pan. Cool.
Prepare pudding according to package directions.
Cut the cake into 1 inch cubes and place half in a 6 qt punch bowl. Top with half of the pudding, pie filling, pineapple, bananas, fruit cocktail, oranges, whipped topping and coconut. Repeat layers.
Cover and chill for 6 hours or overnight.
Yield: 55 servings (1/2 cup each)
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