1 (18 1/2 oz.) pkg. lemon cake mix
1 (15 1/4 oz.) can Del Monte crushed pineapple
4 eggs
1/2 c. salad oil
1/4 c. sugar

In large bowl combine above ingredients. Be sure to drain pineapple first. Beat at medium speed 2-4 minutes. Pour into greased and floured 10 inch tube pan. Bake at 350 degrees for 50 minutes or until center springs back when lightly touched. Cool for 15 minutes, turn upside down and remove.

GLAZE MIX:

1/2 tsp. lemon juice
2 tsp. pineapple juice
1 c. confectioners' sugar
2 maraschino cherries, quartered

Take pineapple juice - 2 teaspoons and combine with above ingredients to make cake glaze. Drizzle over cake and down sides. Top with remaining pineapple and then quartered cherries.