Preheat oven to 350 degrees.
Cream all the butter ( including the butter called for in the mix) at high speed with mixer. Add eggs, one at a time, beating well after each addition. Gradually add sugar; continue creaming at high speed until light and fluffy.
By hand, fold in flour, cherries, almonds, coconut, and raisins; then fold in frosting mix and pudding mix. Pour batter into well-greased and floured Bundt pan or 10-inch tube pan.
Bake at 350 degrees for 65-75 minutes. (Less if you want your cake gooey). Do not invert.
Cool for two hours (or longer, if you left your cake gooey). Cool completely before serving.