Preheat oven 325 degrees. Spray 9 x 13 baking pan with non stick cooking spray.

For the cake:

Add cake mix, eggs, water and oil to mixing bowl. Mix on low speed for 30 seconds. Continue to mix on medium speed for 1 minute or until smooth.

Pour into baking pan. Bake for 23-25 minutes or until tooth pick inserted comes out clean. Allow to cool.

For the cherry sauce:

Add cherries, sugar and water to medium size pot. Bring to a boil and cook for 15 minutes. When done, allow to cool for 5 minutes and strain juice from cherries. Keep the juice.

When cake is cooled, poke holes into cake every inch with a wooden or plastic spoon.

Pour the cherry juice over the cake. Set aside.

For the pudding:

Add pudding to large mixing bowl. Whisk in milk. Pour over cake.

Top cake with whipped topping and cherries for garnish!

Serve and ENJOY!