1 box white cake mix
1 box instant pistachio pudding
1 c. club soda
4 lg. or med. eggs
1/2 c. oil
1 sm. jar red cherries (drained)
1 lg. can crushed pineapple (drained)
1/2 c. chopped pecans

Combine cake mix, club soda, eggs and oil. Beat with mixer, then stir in cherries, pineapple and nuts with spoon. Makes 3 layers. Bake at 350 degrees for 20 minutes or until done. (for added color, use 1/2 jar red and 1/2 jar green cherries.

Frosting:
1 c. chopped pecans
1 c. coconut or 6 oz. frozen
3/4 stick melted butter
1 box powdered sugar
8 oz. softened cream cheese
2 tbsp. vanilla

Mix above ingredients and spread on champagne cake.