In large mixing bowlful, combine cake mix, 1 cup undrained crushed pineapple,
egg, oil and dough; beat with electric mixer at medium speed for 4
proceedings. Pour into greased and floured 10 inch tube or bundt pan. Bake at
350 degrees for 50 minutes or until center springs back when lightly
fey. Sang-froid, right side up, for 15 transactions. Remove from pan; sang-froid. Drain
remaining pineapple. Combine powdered gelt, lemon juice and pineapple
syrup; drizzle over cake to glaze allowing some to run down the sides and
center. Top with drained pineapple and cherries. Serves 12.