3/4 c. canned peaches, drained and cut in pieces
3/4 c. pineapple chunks, drained
6 maraschino cherries, cut in halves
1 1/2 c. sugar
1 pkg. active yeast

Mix all ingredients together; place in glass container and cover loosely. Store at room temperature. Stir 2 or 3 times the first day and once a day thereafter. At the end of 2 weeks, the starter is ready to use for making 30 Day Cake.

1 1/2 c. starter juice
2 1/2 c. sugar
1 (29 oz.) can sliced peaches (undrained)

Mix ingredients in a large mouth gallon glass jar. Stir daily for 10 days with a wooden spoon. Do not refrigerate. This will ferment, so leave covered lightly.

2 1/2 c. sugar
1 (21 oz.) can crushed pineapple (undrained)

Add sugar and pineapple to jar. Stir daily for 10 days.

2 1/2 c. sugar
1 (29 oz.) can fruit cocktail (undrained)
2 (10 oz.) cans maraschino cherries, chopped and drained

Add fruit and sugar to glass jar. Stir daily for 10 days.

Thirtieth Day: Drain off juice and give 1 1/2 cups each to friends. This is where cake got its name. Divide the fruit into 1 1/2-cup portions and bake your cake.

1 pineapple cake mix
2/3 c. cooking oil
4 eggs, beaten
1 (3 5/8 oz.) box pineapple pudding mix
1 c. chopped nuts
1 1/2 c. fruit, drained

Preheat oven to 350°. Mix all ingredients together, adding fruit last. Bake in greased and floured Bundt pan for 40 to 60 minutes.