- 1 box yellow cake mix
- 3 eggs, for the cake
- 3 tablespoons vegetable oil
- 1 box vanilla pudding mix
- 2 cups milk, for the pudding
- 1 large can cherry pie filling
- 1 large can crushed pineapple
- 1 cup chopped walnuts
- 1 tub whipped topping
- 1 big ol' punchbowl
Make yellow cake according to the instructions on the box and allow to cool. While it's cooling, go ahead a make the vanilla pudding according to the instructions on the box and cool it in the fridge as well to set up.
When cake is cooled and pudding is set up you are ready to get started full speed, baby! Crumble the first half of your yellow cake into the punch bowl – mixed sizes of chunks are fine, but don't make them too small if you can help it.
Begin layering in half the vanilla pudding, half the cherry pie filling, half the pineapple and a few pinches of nuts, then cover this layer with whipped cream. Next, crumble the second half of the yellow cake and repeat. Once completely topped with the rest of the whipped cream, sprinkle the remaining nuts over the top.
Cover with plastic wrap and refrigerate at least 12-24 hours.