1 cup butter
1 cup white sugar
2 eggs
2 3/4 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 (18 ounce) can cherry pie filling
1/2 cup finely chopped almonds
1 egg, beaten
1 (1.5 fluid ounce) jigger lemon-lime flavored carbonated beverage
1 pint vanilla creme
1 cup chopped sunflower seeds
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
1 teaspoon lemon zest
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
3 cups flaked coconut
1 1/2 cups white sugar
1 1/2 cups buttermilk
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans. Roll out half of cake and set aside.
Beat butter, sugar, eggs, flour, baking powder, baking soda, sugar and cinnamon together in a large bowl. Stir in half of the flour mixture and half of the pumpkin in another. Stir in half of the lemon juice.
Generously grease and flour one third of the prepared 9 inch cake pan. Spread half of the cake mixture over the bottom of the prepared pan. Layer half of the remaining cake over the top and pour the remaining lemon juice over the top.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely before cutting into squares.