3 c. flour
1 tsp. salt
4 eggs
1 c. drained, crushed pineapple
1 (3 oz.) pkg. orange Jello
1/2 c. milk
10 or 12 cut up cherries (optional)
2 c. sugar
1 tsp. baking soda
1 c. cooking oil
1 c. chopped nuts
1 c. coconut
1 tsp. each vanilla, lemon, and almond extracts

Combine ingredients in large mixing bowl, stirring with a spoon (not mixer) until dry ingredients are moist. Bake in 3 floured 9 inch cake pans or a large bundt pan or a 9 x 13 inch pan. Bake at 350 degrees for 25 to 30 minutes in cake pans or long pan; approximately 1 hour in bundt pan. Cool in pans for 10 minutes. Remove and cool before frosting.

FROSTING:

1 (8 oz.) pkg. cream cheese
1 lb. confectioners' sugar
1 c. chopped nuts
1 stick butter
1 tsp. vanilla
1/2 c. coconut
1/2 c. drained, crushed pineapple

Cream butter and cream cheese. Add sugar and other ingredients. Spread on cake and garnish with cherries, if desired. Serves 12 to 15 people.