30-Day Cake - cooking recipe

Ingredients

1 large can peaches and juice, cut into quarters
sugar
1 (16 oz.) can crushed pineapple
1 small jar maraschino cherries, drained and cut into quarters
3 boxes Duncan Hines Butter Recipe cake mix
3 small boxes vanilla instant pudding
12 eggs
1 small bottle Wesson oil
3 c. raisins
3 c. walnuts
3 c. pecans
3 c. shredded coconut

Preparation

Preheat oven to 350\u00b0.
Grease and flour 3 cake pans (Bundt, 9 x 13-inch or 6 loaf pans) that will all fit in oven at the same time.
Drain fruit into large bowl.
Pour juice into 3 pint jars. These are new starter for friends.
(Cake should be started within 5 days after receiving starter.)