1 pkg. Duncan Hines pineapple supreme
1 pkg. coconut instant pudding
4 eggs
1/2 c. oil
1 c. milk
1 c. chopped nuts
16 cherries, cut in half

Beat eggs, add milk and oil and beat well. Add cake mix and pudding. Add nuts and mix. Grease angel food pan. Place cherries cut side down. Pour in batter. Bake at 375 degrees for 45-50 minutes.

TOPPING:

Heat 1 stick butter, add 1/2 cup sugar, 1/3 cup whiskey. When cake is done pour 1/2 over cake while in pan. Wait 15 minutes. Turn cake out and pour rest on top.