1ST DAY:

2 1/2 c. sugar
1 1/2 c. Starter
1 lg. can sliced peaches & juice

Stir all together and stir everyday.

10TH DAY, Add:
2 1/2 c. sugar
1 lg. can chunk pineapple & juice

Stir together and stir everyday.

20TH DAY, Add:
2 1/2 c. sugar
1 lg. can fruit cocktail & juice
1 (10 oz.) jar maraschino cherries & juice

Stir together and stir everyday.

30TH DAY:

Drain liquid from fruit, divide the fruit into thirds. Make 3 cakes. Divide the juice (1 1/2 cups each) and place in tight containers and give to friends with a copy of the recipe as soon as possible.

HINTS:

During the 30 days none of the above should be refrigerated, but placed in a covered container at room temperature. Fruit may bubble some and lid may pop off. This is fine as long as its got something over it. Cake can be frozen after baked. The juice can not be frozen!

FOR EACH CAKE:

1 yellow or white cake mix
1/2-2/3 c. oil
4 eggs
1 box instant pudding (vanilla or pineapple)
1/3 of the fruit
1 c. of chopped nuts

If you use a cake mix with pudding in it, you don't need to add the instant pudding.

Bake in greased bundt pan at 350 degrees for 50 minutes. Remember to lick the spoon everyday.