1 Duncan Hines spice cake mix
12 oz. whole candied cherries
8 oz. candied or dried pineapple rings
1/2 c. finely chopped walnuts
1 (3 1/2 oz.) pkg. instant vanilla pudding mix
4 eggs
1/3 c. oil
1 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1 c. orange juice
2 tbsp. lemon juice
1 1/2 c. sifted powdered sugar

Preheat oven to 350 degrees. Grease and flour a 10 inch bundt pan. Set aside 6 whole cherries and 2 pineapple rings. Combine finely chopped cherries and pineapple rings, in a large bowl, with cake mix, walnuts, pudding mix, eggs, oil, cinnamon, cloves, nutmeg, ginger, and orange juice. Mix at medium speed for 2 minutes. Pour into prepared pan. Bake for 45-55 minutes. Cake is done when toothpick is inserted and comes out clean. Cool on rack for 25 minutes then remove from pan. Cool completely.

Mix lemon juice with powdered sugar and drizzle over cool cake. Halve the 6 cherries and place them on the cake. Cut leaf shapes out of pineapple rings and place around cherries. Store in airtight container.