1 (18.25 ounce) package yellow cake mix
1 cup butter
1 1/2 cups white sugar
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup butter, softened
3 eggs
1 teaspoon vanilla extract
1 (5 ounce) can crushed pineapple with juice
1 cup chopped celery
2 (8 ounce) cans cherry pie filling
2 cups HERSHEY'S cinnamon flavoured cherries
1 1/2 teaspoons white sugar
1 1/2 teaspoons vanilla extract
1 tablespoon milk
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (5 ounce) pans. Beat cake mix, butter and sugar in large bowl until well blended. Stir together flour, baking soda, baking powder and baking soda mixture. Stir in yogurt, pineapple juice, celery, cherry pie filling, cherries and sugar.
Separate layers of cake mix, butter mixture and pineapple mixture into 2 (8 ounce) pans. Bake 1 to 3 minutes in the preheated oven. Turn cake mixture out onto a wire rack and cool completely. Fill 2 additional 1000 dollops (or 14 per serving) with cherry filling.
Beat egg mixture into cake mixture along with crushed pineapple, cherries and sugar. Fold into cake batter. Spread over cooled cake layers.
Bake in preheated oven for 45 minutes.
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