1 1/2 c. Bisquick baking mix
1/2 c. sugar
1 egg
1/2 c. cold water or milk
2 tbsp. shortening
1 tsp. vanilla
1/2 c. raspberry jam
1 pkg. (3 oz.) vanilla instant pudding/pie filling
2 1/2 c. milk
1 can (11 oz.) mandarin orange segments, drained, or 1 can (8 1/2 oz.) pineapple chunks, drained
1/2 c. whole maraschino cherries (optional)

Heat oven to 350 degrees. Grease and flour square pan, 8x8x2.

Mix baking mix, sugar, egg, water, shortening and vanilla on low speed, scraping bowl constantly for 30 seconds. Beat on medium speed, scraping bowl occasionally, 4 minutes. Pour into pan. Bake until wooden toothpick inserted in center comes out clean, 30 to 35 minutes; cool.

Carefully split cake to make 2 layers. Spread bottom layer with raspberry jam; top with second layer. Cut into 9 squares. Arrange in ungreased square pan 9x9x2 inches. Sprinkle with sherry.

Prepare pudding and pie filling as directed on package except - increase milk to 2 1/2 cups. Stir in oranges and cherries; pour over cake in pan. Refrigerate at least 4 hours. Garnish with sweetened whipped cream and fruit if desired.