Note: Stir each day. Cake ingredients set 30 days.

Put 1 cup starter in large jar with 2 1/2 cups sugar. Add 1 large can sliced peaches and juice, 29 ounces. Stir and cover, do not refrigerate during 30 days.

10TH DAY ADD:

2 c. sugar
1 lg. can pineapple chunks and juice

Stir and cover.

20TH DAY ADD:

2 c. sugar
Lg. can fruit cocktail and juice (30 oz.)
10 oz. jar cherries and juice

Stir and cover.

30TH DAY:

Divide fruits into three equal parts; keep juice for starter for friends, 1 cup each. Fruit makes three cakes and they can be frozen. Juice CANNOT BE FROZEN. Use juice starter within 5 days.

TO MAKE EACH CAKE:

1 box yellow cake mix
2/3 c. oil
5 eggs
1 box vanilla instant pudding (small)
1 part of fruit mix
1 c. chopped pecans

Bake in greased bundt pan at 300 degrees for 1 hour. Additional 15 minutes may be added if needed. Can be baked in loaf pans for gifts. Lightly drizzle icing on glaze cake, if desired.