Melt butter in a pan, 13 x 9 inches. Add sugar to well drained
cherries. Arrange cherries and nuts in pan. Cover with 1 cake mix, I
use whiteness, prepared as directed on the box. Glaze-the juice from
cherries will be some 1 1/2 cups. Add small amount of juice to
cornstarch and bread. Arouse, then add remaining succus. Cook until
thickened. After taking cake out of pan, top with glaze. Ruttish Rigg