Cherry Jubilee Cake

• 1 Duncan Hines cherry supreme cake mix
• 1 c. pear or apricot nectar
• 1/2 c. Crisco oil
• 4 whole eggs
• 1/2 c. sugar
• 1/2 tsp. cherry flavoring or 1 tsp. maraschino cherry juice
• 3 drops red food coloring
• 1 c. powdered sugar

1. In a large bowl, blend all ingredients except eggs.
2. Beat at medium speed for 1 minute.
3. Add eggs, one at a time, and beat 1 minute after each addition.
4. Spread batter in a greased and floured 10-inch tube pan.
5. Bake at 350u0b0 for 45 minutes until cake tests done with a toothpick.
6. Cool right side up for about 15 minutes, then remove from pan.
7. Mix the powdered sugar, 6 maraschino cherries (chopped) and 2 tablespoons juice from cherries.
8. Pour over cake while still warm to make a glaze.

cherry supreme cake mix, pear, crisco oil, eggs, sugar, cherry flavoring, coloring, powdered sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=709917 (may not work)