• Drain the cherries, reserving the juice.
• Coarsely chop the cherries.
• Add enough milk to cherry juice to make 1 cup of liquid.
• In a mixing bowl, combine cake mix, cherries, milk/cherry juice, butter, vanilla and eggs. Mix well with electric mixer.
• Pour into greased bundt pan.
• Bake 350 degrees for 33-36 minutes.
• Remove from oven and cool in pan 10 minutes.
• Remove from pan and cool completely.

For the Frosting

• In a bowl, stir together by hand the butter, powdered sugar and small amount of limeade.
• Alternately add more limeade and powdered sugar until you have a thick frosting. You want it very thick, but not stiff so that it will run down the edges of the cake.
• Pour over top of cooled cake.
• Top with extra cherries if desired.