Instructions

• 1 In a large mixing bowl place the cake mix, gelatin, oil, buttermilk, and eggs. Beat until smoooth and well combined, about 2 minutes.
• 2 Pour into a greased 9 x 13 pan.
• 3 Bake at 350 degrees for 30 to 35 minutes or until the center springs back when pressed lightly. Allow ot cool completely.
• 4 In a medium bowl place the crushed pieapples, juice and all. Sprinkle the pudding mix over them and stir to combine well. Stir in the cool whip until fully incirporated. Chop the cherries in half and add these in along with enogh of the cherry juice to make the mixture a light pink. Stir until well combined, adding more cherry juie for color if needed.
• 5 Frost the cake. Cover and place in the fridge for 2 hours before serving.