1 lemon cake mix
1 (15 1/4 oz.) can crushed pineapple
4 eggs
1/2 c. vegetable oil
1/4 c. sugar
1 c. sifted 10X sugar
2 tsp. lemon juice
2 tsp. pineapple syrup
Maraschino cherries (opt.)

In large bowl combine cake mix, 1 cup undrained pineapple, eggs, oil and sugar. Beat with electric mixer at medium speed for 2 to 4 minutes. Pour into greased and floured 10" tube pan.

Bake 50 minutes at 350 degrees. Cool right side up 15 minutes, remove from pan.

Drain remaining pineapple, reserving syrup. Combine 10X sugar, lemon juice and 2 teaspoons pineapple juice. Drizzle over cake, allowing some to run down sides. Top with pineapple and place cherries around, if desired.