1 pkg. yellow cake mix (your choice)
1 (10 oz.) jar maraschino cherries, reserve juice
1 (21 oz.) can strawberries in syrup
1 (20 oz.) can crushed pineapple
1 (12 oz.) tub Cool Whip

Prepare cake as directed on box and bake in rectangular pan. Mix all fruits in blender on purée cycle until desired consistency. When cake is done, poke holes throughout in various places. Pour fruit mixture over cake and let set in refrigerator at least an hour.

Note: I add extra cherry juice at this point for added moisture and flavor.

Just before serving, top entire cake with thawed Cool Whip and enjoy!

Submitted by: Michelle Brittain