Must Be Put In A Glass Gallon Jar. Use Fruit In Juices, Not Syrup.

Day One - Pour starter into gallon jar. Add can of sliced peaches and juice (Cut into 4 pieces). Add 2 1/2 cups sugar. Stir. Cover jar loosely and keep at room temperature. Stir every day for 10 days. All the sugar may not dissolve for several days. Don't cover airtight!!

Day Ten - Add can of pineapple tidbits and juice. Add 2 1/2 cups sugar. Stir. Continue as before, stirring every day for 10 more days. Your starter has changed colors and your fruit will foam when stirred.

Day Twenty - Add cherries, drained. Cut each cherry in half. Add 2 1/2 cups sugar. Stir. Continue stirring daily for 10 days. These are the last ten days. The cherries will give the juice its pinkish color back. Day Thirty-One - You will now bake your cakes. Preheat oven to 300. Grease and flour your pans. Drain fruit into a large bowl. Pour juice into three pint jars.

Pour one box of cake mix, one box of pudding, 4 eggs, 2/3 cups oil and 1/2 of the drained fruit into a large bowl. Stir with a spoon only until well mixed; then stir in 1 cup of each of the following: raisins, walnuts, pecans, chocolate chips and coconut. Pour into cake pan and bake for 60-90 minutes or until a straw inserted comes out clean.

Repeat for second cake. It is better to bake one cake at a time.