In a large jug with a lid place:

1/2 c. peach juice
1/2 c. pineapple juice
1/2 c. Maraschino cherry juice
2 1/2 c. granulated sugar

Keep in the refrigerator. Stir every day for seven days.

FRUIT:

On the eighth day add:

1 lg. can sliced peaches & juice
2 1/2 c. granulated sugar

Stir each day for 10 days.

Then add:

1 lg. can chunk pineapple & juice
2 1/2 c. sugar

Stir each day for 10 days.

Then add:

2 (10 oz.) jars Maraschino cherries & juice
2 1/2 c. sugar

Stir each day for 10 days.

At the end of the last 10 days, drain the juice form the fruit that is now candied. Save 1 1/2 cups of the juice to start the next batch. Give 1 1/2 cups of juice to a friend. The remaining fruit will make three cakes.

To make your cake, mix together and beat two minutes at high speed:

1 box yellow cake mix with pudding
4 eggs
1 1/2 c. of the fruit
1 c. chopped pecans or walnuts
2/3 c. Wesson oil

Bake in a greased and floured angel food cake pan for 40 to 60 minutes at 350 degrees. Time will vary according to each oven. DO NOT REMOVE FROM PAN UNTIL COMPLETELY COOL as this is a very moist cake and will fall apart if not cooled first.