Shelly's Recipe

PUNCH BOWL CAKE

Category: Trifles

1 box yellow cake mix
4 cups shredded coconut, divided
1 (20 oz) can crushed pineapple, drained
2 (12 oz) tubs refrigerated whipped topping
1/2 cup chopped pecans, divided
1 (21 oz) can cherry pie filling

Prepare cake according to package direction and bake in two layers. Cool in pan for 10 minutes, turn out onto a rack and allow the cake to cool completely.

Crumble one layer of the cake into the bottom of a punch bowl. Sprinkle with half the coconut. Top with crushed pineapple, distributing evenly. Spread 1 tub whipped topping over pineapple layer. Top with 1/4 cup pecans.

Crumble the second layer of cake over the pecans. Spread with remaining coconut and pie filling. Top with remaining container of topping. Sprinkle with remaining 1/4 cup pecans. Refrigerate 6-8 hours to allow the flavors to mingle.