2 1/2 c. sugar
1 lg. can sliced peaches with juice
2 1/2 c. sugar
1 lg. can chunk pineapple with juice
2 1/2 c. sugar
1 lg. can fruit cocktail with juice
2 jars maraschino cherries, drained & chopped

Start with wide mouth glass gallon jar. Put in 2 1/2 cups sugar and peaches. Cover with lid but do not seal. Let stand 10 days, stir daily with plastic spoon.

On the 11th day add 2 1/2 cups sugar and pineapple. Cover, let stand 10 more days, stirring daily. On 21st day, add 2 1/2 cups sugar and fruit cocktail and maraschino cherries. Cover and let stand 10 more days, stirring daily.

On 31st day, drain off juice and divide into 1 1/2 cups. Will make four starters. Divide fruit into three parts. Add 1 part to one box (two layer size) pineapple cake mix (no pudding), 2/3 cup oil and 4 eggs, 1 box lemon instant pie filling and 1 cup chopped nuts. Bake in tube pan or bundt pan at 350 degrees for 1 hour. Keep starter in refrigerator. This makes three cakes. Give cake and starter to a friend.