Punch Bowl Cake

I had forgotten all about this recipe until I was searching for a Banana Cake recipe and came across an old favorite. This cake is so pretty served in an antique punch bowl or a pretty glass bowl that is about the same size as your standard punch bowl. You can substitute French Vanilla pudding if you do not like banana and still get the same great results. Tomorrow, will post the chocolate version….let me know if you make this and your thoughts. It really is so pretty to serve and tastes so fresh and light.
1 pack (18.25 oz) plain yellow cake mix
1 1/3 cups water
1/3 cup vegetable oil
3 large eggs
2 packages (3.4 oz) banana instant pudding *or french vanilla
4 cups whole milk
2 cans (21 oz ea) cherry pie filling
1 can (20 oz) crushed pineapple, drained
4 ripe bananas, sliced 1/2 in thick *Once again, if you do not like bananas, substitute any fruit that goes well with cherries or pineapple, such as kiwi or blueberries
1 container (12 oz) frozen whipped topping, such as Cool Whip (yes, I am going to let you get away with Cool Whip, but just this once)
1 cup chopped pecans, toasted
Spray a 13×9 cake pan with Pam.
Place cake mix, oil and eggs in mixing bowl. Blend with mixer on low speed for 1 min. Stop the mixer and scrape sides and continue beating for about 2 min, increasing the speed to medium. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing it out with the spatula. Place the pan in the oven. Bake the cake until it is golden brown and springs back with your finger in the center, approx 30 min.
Meanwhile place the pudding mix and milk in large bowl and blend according to directions. Set aside.
Remove the cooled cake from the pan and crumble in into 1 inch pieces with your hands. Place half of the crumbles in theh bottom of the large glass punch bowl or salad bowl.
Top with 1 can cherry pie filling, half of the crushed pineapple and half of the pudding. Add half of the banana slices (or other fruit) and half of the whipped topping, then half of the pecans. Repeat the layers, beginning with the remaining cake crumbles and ending with the pecans. Cover the bowl with plastic wrap and place in fridge for about 4 hrs before serving.
Serve up portions of the cake with a large spoon.