1 (18.75 ounce) package red cake mix
3 eggs
1 1/2 cups vegetable oil
1 1/2 teaspoons vanilla extract
1/2 cup strawberry jam
1 cup flaked coconut
1 cup chopped pecans
1 cup butter, melted
1 cup sliced almonds
1 cup chopped pecans
1 cup strawberry maraschino cherries
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1/2 teaspoon lemon juice
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) pans.
In a large bowl, stir together cake mix, eggs, oil, vanilla, strawberry jam, coconut, pecans and cherries. Mix well. Spread evenly into 2 (2.5 ounce) pans.
Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Drizzle with butter or margarine, and sprinkle with chopped pecans.
Meanwhile, melt the remaining 1 cup butter in a small saucepan. Mix in the confectioners' sugar and lemon juice. Spread over the cake while it's still warm.