1 (18.25 ounce) package milk chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 (3.9 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant strawberry pudding mix
1 package instant raspberry pudding mix
1 cup vegetable oil
1 egg
1 (12 ounce) can crushed pineapple with juice
1 cup instant coconut cream pudding mix
1 (8 ounce) package cream cheese
1 (3.5 ounce) package instant vanilla pudding mix
1 (1 ounce) package instant lemon pudding mix
1 cup milk
1 cup white sugar
1/2 cup egg whites
1 cup white baking mix
1 teaspoon vanilla extract
1 cup chopped pecans
In a large bowl, mix cake mix and pudding mix. Beat eggs and 1 1/2 cup pineapple juice. Beat cream cheese and instant vanilla into cake batter. Stir in pudding mixture and pineapple. Fold in pecans.
Using a pastry bag fitted with a 1/2 inch tip, roll the cake into a 12 inch round. Place on 9 inch springform pan. Place pan on foil. Brush top with vegetable oil. Drizzle with 1/2 cup pineapple juice mixture. Fill crust with maraschino cherry filling. Roll remainder of the cake into a rectangle and pinch ends so that it sticks together. Cut into 12 squares. Place on prepared pan.
Bake in preheated oven for 60 minutes, or until toothpick inserted into center of cake comes out clean. Let cool completely before frosting.