1 (18.25 ounce) package strawberry cake mix
1 (15 ounce) can sliced strawberries
4 eggs
1/2 cup butter
1 cup brown sugar
1 (4 ounce) box raspberry preserves
1 (8 ounce) can strawberry yogurt
1 cup caramel apple juice
1/2 cup lemon juice
Cover cake mix and set aside.
Whisk together brown sugar, butter, brown sugar, strawberries and eggs. Set aside to cool. Collect maraschino cherries into syrup, and drizzle over cake. Cool cake thoroughly. Cool completely. Cut into squares. Pour into cooling canner. Refrigerate 2 hours. Serve hot.
Gently pour raspberry preserves into cooling canner. Mash together caramel apple juice and lemon juice. Pour raspberry syrup over cake, stirring to cover. Cover and chill at least 8 hours. Sprinkle top with lemon preserves and peel. Serve cold.