1 1/2 c. butter, softened
6 eggs
1 1/2 c. sugar
2 1/2 c. flour
1 c. chopped maraschino cherries
2 c. chopped pecans
1/2 c. flaked coconut
1/2 c. raisins
1 (1 layer) pkg. vanilla buttercream frosting mix
1 (4 serving) pkg. lemon instant pudding mix

Cream butter on high speed; adding eggs one at a time, beating well after each. Gradually add sugar creaming until light and fluffy. By hand, fold in flour, cherries, nuts, coconut and raisins. Fold in frosting mix and pudding mix. Pour batter into well greased bundt pan. Bake at 350 degrees for 60 to 65 minutes; cool 2 hours before removing from pan.