Punch Bowl Cake

Directions

1. 1
   Bake the cake in a 13 inch x 9 inch cake pan.
2. 2
   When cooled, crumble 1/2 cake in the bottom of the punch bowl.
3. 3
   Make the instant pudding.
4. 4
   Layer the punch bowl as follows--cake, cherry pie filing, crushed pineapple, coolwhip.
5. 5
   Then repeat this again.
6. 6
   Do this until you end up with cool whip on the top.
7. 7
   Then I add crushed walnuts on top of coolwhip.
8. 8
   Chill at least 8 hours.