Preheat the oven to 350°F. Prepare a 9×13 baking dish with nonstick cooking spray or butter and flour.

Combine the cake mix, water, vegetable oil, and eggs in a large bowl and mix until combined, scraping down the sides as needed.

Transfer the cake batter to the prepared baking dish.

Bake for 25 minutes or until a toothpick inserted comes out clean.

Place the baking pan on a wire rack and allow the cake to cool completely.

Combine the instant pudding and milk in a mixing bowl, and whisk until the pudding thickens.

Cut the cooled cake into cubes.

Crumble half of the cubed cake and pat it into an even layer in the bottom of a punch bowl.

Spread half of the vanilla pudding over the cake in an even layer.

Spoon half of the drained pineapple evenly on top of the pudding layer.

Add half of the sliced bananas over the crushed pineapple in a single layer.

Spread half of the cherry pie filling over the bananas, making it as even as possible.

Top the cherry pie filling with half of thawed whipped topping.

Repeat the layers with the remaining cake, pudding, pineapple, banana, cherry pie filling, and whipped topping.

Sprinkle the chopped pecans on top.

Cover and refrigerate for at least 2 hours before serving.