3 c. Pillsbury's Best all-purpose flour
1 1/2 c. sugar
4 tsp. baking powder
1 tsp. salt
1 c. milk
3/4 c. softened butter
1 1/4 tsp. almond extract
1 tsp. vanilla
2 eggs
10 oz. jar (1 1/4) maraschino cherries, drained & finely chopped (keep some whole for garnish)

FILLING:

1 c. coconut
1/2 c. chopped nuts
17 1/2 oz. can (2 c.) prepared vanilla pudding
Powdered sugar

Heat oven at 350 degrees. Generously grease (using 1 tablespoon solid shortening) and lightly flour 12 cup fluted tube pan. In large bowl, blend all cake ingredients except cherries, at low speed until moistened. Beat 3 minutes, at medium speed. Stir in cherries. Spoon batter into prepared pan.

Bake at 350 degrees for 40 to 50 minutes or until toothpick inserted into center comes out clean. Cool to lukewarm; invert into serving plate. Cool completely. In small bowl, combine coconut, nuts and pudding. Cut cake into 3 layers; fill layers with pudding mixture. Sprinkle top with powdered sugar, garnish with whole cherries. Store covered in refrigerator. 10 inch ring cake (bundt cake). NOTE: Self- rising flour is not recommended.