2 (20 ounce) cans crushed pineapple
1 (18 1/4 ounce) box yellow cake mix
1 (5.1 ounce) box instant vanilla pudding mix
2 (21 ounce) cans cherry pie filling
4 medium ripe bananas, sliced
2 (15 1/4 ounce) cans fruit cocktail, drained
2 (11 ounce) cans mandarin oranges, drained
1 (16 ounce) container frozen whipped
    topping, thawed
1 (7 ounce) package flaked coconut, toasted

Drain pineapple, reserving juice; set the pineapple aside.

Prepare cake batter according to package directions, substituting pineapple juice for the water (add water if necessary for the required measurement). Bake as directed in a greased 13 x 9-inch pan. Cool.

Meanwhile, prepare pudding according to package directions. Cut the cake into 1-inch cubes; place half in a 6-quart punch bowl. Top with half of the pudding, pie filling, pineapple, bananas, fruit cocktail, oranges, whipped topping andcoconut. Repeat layers. Cover and chill for 6 hours or overnight.

Yields 55 (1/2-cup) servings.