FRUIT MIX STARTER:

29 oz. peaches (1 can)
20 oz. pineapple chunks (1 can)
10 oz. maraschino cherries (1 jar) (apricots may be substituted)
29 oz. can fruit cocktail
7 1/2 c. sugar

ICING FOR CAKE:

4 oz. cream cheese
1/2 lb. powdered sugar
1/2 stick butter (softened)
1/2 tsp. vanilla

CAKE:

1 box cake mix, yellow, orange or lemon
1 box instant pudding mix (French vanilla)
4 eggs
2/3 c. oil
1 1/2 c. fruit mix "starter"
1 c. nuts
6 oz. coconut (optional)

"Starter":

Day 1: Combine 2 1/2 cups sugar with canned peaches (undrained); loosely cover; let stand unrefrigerated 10 days; stir once daily.

Day 11: Add 2 1/2 cups sugar and pineapple chunks (undrained); stir well; let stand unrefrigerated 9 days; stir once daily.

Day 20: Add 2 1/2 cups sugar, cherries (or apricots) and fruit cocktail, stir well; let stand unrefrigerated 10 days; stir once daily.

Day 30: Drain juice off fruit; give 1 1/2 cups (unrefrigerated) juice to size friends to which they can add fruit for a "starter" of their own. Retain 1 1/2 cups drained fruit mix for cake; remaining fruit mix may be frozen for later use.

Cake: Preheat oven to 350 degrees. Grease and flour Bundt pan. Combine oil and eggs; add cake mix and instant pudding mix; blend well. Fold in fruit mix, nuts (and coconut, if desired). Bake 45 to 50 minutes. Wait 45 minutes before removing cake from pan.

Icing: Blend together all ingredients; spread or drizzle on cake.