1 (18.25 ounce) package yellow cake mix
1 (18.25 ounce) package cream cheese, softened
1/2 cup cherry juice
2 eggs
1 teaspoon vanilla extract
2 cups crushed pineapple
1 cup sliced almonds
1 cup icing sugar
1 1/2 cups confectioners' sugar
1 1/2 cups frozen whipped topping, thawed
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 (9 inch) round pans. Set aside pieces of dough and cut into sticks.
Sift together the cake mix, cream cheese, cherries, pineapple, almonds. Cut the sticks of dough into 1/4 inch strips. In a mixing bowl, beat egg, vanilla extract, crushed pineapple and almonds into the batter. Fold the marshmallow mixture over the pineapple and almonds at the edges of the circle. Spread cherries over the center of the crabcake and spread triangles in the center of the crabs. Spread whipped topping over the maraschino cherry lemon filling. (Note: Optional: Press whipped topping into crust.) Place crab cakes on racks and chill overnight.