Make the pudding (both large and small boxes) according to box directions.
Drain the pineapple well.
In a punchbowl or large trifle dish*, crumble half of the cake into the bottom.
Spread half of the pudding over the top of the cake.
Spread half of the pineapple over the pudding.
Spread one can of cherry pie filling over the pineapple.
Spread half of the Cool Whip over the cherry pie filling.
Repeat the layers.
Sprinkle the top with chopped pecans.
Cover the top with plastic wrap and refrigerate until serving.
*I used a 12.6” footed cake dome that can be used as a punch bowl. This used up all of the ingredients shown and the bowl was full. If you use a large bowl (435 ounces or more), you may need more ingredients. If you use a smaller bowl, you may have leftovers and you could make individual servings with the extra.*Use instant cheesecake pudding or white chocolate pudding if you'd like to slightly change the flavor.The calories shown are based on the cake serving 20, with 1 serving being 1/20 of the recipe. Note...the calories for this cake will vary greatly since there are so many variations you can make and not all punch bowls may be the same size. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**