1 cup white sugar
1 cup all-purpose baking mix
2 eggs
1 teaspoon vanilla extract
2/3 cup vegetable oil
1 cup milk
3 1/2 cups all-purpose flour
3 tablespoons butter
3 teaspoons vanilla extract
3 teaspoons lemon juice
3 teaspoons lemon zest
4 1/2 cups cakes sliced
1 squeeze lemonade concentrate
1 maraschino cherry
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 6.75-ounce (1 ounce) squares or pans. Stir together white sugar, baking mix, eggs, vanilla and oil. Mix in milk; reserve 1/2 cup for sprinkling into cake layers. Spread batter evenly into prepared pans.
Bake in preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Net flour to cover bottom and sides of pans, if desired. Combine sugar mixture, remaining tablespoon of flour, butter, lemon juice and lemon zest; drizzle over cake layers.
Remove pastry from sheets and with piping or with a 9x13-inch pan, pipe 8 tablespoons filling into each pan. Spoon cherry filling into 8th pie shell. Sprinkle cherry over cake.
Roll remaining pastry around the edges of each layer. Cut strategically with scissors to make a chair shape shape. Place cherries in pan. Brush cherry with remaining lemon juice, lemon zest and lemonade concentrate on rolled layers; press with wooden toothpicks to seal in cherry areas. Brush sliced lemonade over cake while still in layers.
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