Punch Bowl Cake

1 (18.25 ounce) box cake mix
2 small boxes vanilla pudding
2 quarts fresh strawberries or 2 cans cherry pie filling
    (reserve some for top)
6 to 8 bananas, sliced
1 large can crushed pineapple, drained
1 1/2 cups coconut
1/2 cup chopped nuts
1 (12 ounce) container Cool Whip
Maraschino cherries

Bake cake according to directions for two round cake layers. Cool. Place one layer (whole) in bottom of punch bowl. Mix pudding according to directions and pour half of it over the cake. Layer 1/2 of the strawberries, 1/2 of the bananas, 1/2 of the pineapple and 1/2 cup coconut.

Tear the second layer of cake into pieces and spread on top. Add remainder of the pudding. Add remainder of strawberries, bananas, pineapple and 1/2 cup of the coconut. Spread Cool Whip on top and then add remainder of coconut and nuts. Garnish with maraschino cherries.