white cake mix (yellow will work also),
small box instant vanilla pudding (I prefer French vanilla),
small jar Maraschino cherries drained, but save the juice (reserve 3 tablespoons juice for frosting),
chopped walnuts or pecans,
eggs,
oil vegetable or canola,
water (up to 3/4 cup can be used, use your cherry juice minus 3 tablespoons, plus water to equal 1 cup),
Cherry Buttercream icing (see last step of instructions if you want to use canned icing),
room temperature butter or margarine,
Cherry juice,
vanilla,
Milk if needed