In a gallon container put:

1 1/2 c. starter
2 1/2 c. sugar
1 (29 oz.) can slices peaches, chopped

Mix together and set on the counter top and let stand for 10 days stirring twice a day. On the 10th day add 2 1/2 cup sugar and 1 medium can chunk pineapple. Let stand for 10 days stirring twice a day. On the 20th day add 2 1/2 cups sugar and 1 (29 oz.) can fruit cocktail and 1 (10 oz.) jar maraschino cherries. Let stand for 10 days stirring twice a day. On the 30th day, drain off juice and give 1 1/2 cup starter (juice) to 6 friends.

The fruit makes 4 (9 x 13) or bundt pan cakes, or use long loaf pans. Use 1 1/2 cup fruit for each cake.

CAKE:

1 box yellow cake mix (without pudding)
1 box instant pineapple or vanilla pudding
4 eggs
2/3 c. oil

Bake at 325 degrees for 30 to 40 minutes.

FROSTING:

1 (8 oz.) pkg. cream cheese
1 stick butter
1 tsp. vanilla
1 lb. powdered sugar

Soften cream cheese and butter and cream well. Add vanilla and powdered sugar. Beat until creamy.