Grandma Jacobs' Punch Bowl Cake

Bake the cake in a 9 x 13-inch pan.

In bottom of punch bowl or very large bowl, break cake into larger than bite size chunks (use only 1/2 the cake at this point), then layer half of the pineapple and juice, half of the pudding, half of the bananas, 1 can of pie filling, half the nuts and half the coconut.

Spread with 1 carton of whipped topping.

Repeat the above.

Garnish with cherries, nuts and, if you want to be fancy, chocolate curls.

Serves 25.