Preheat the oven to 350 degrees Fahrenheit and spray three 6 inch pans or two 9 inch cake pans with baking spray. In a large mixing bowl, mix together the cake mix, eggs, milk, melted butter and sour cream until combined and smooth.

Pour evenly into the three prepared cake pans and smooth into an even layer. Bake for 22-27 minutes or until a toothpick comes out clean and the top bounces back when gently tapped.

Remove from the oven and allow the cakes to cool for 10 minutes before turning out onto a cooling rack. Allow the cakes to cool completely before assembling the cake.

When ready to assemble the cakes, create the icing by beating together the heavy cream, white chocolate pudding mix and powdered sugar in a large mixing bowl with a hand or stand mixer.

Continue beating the mixture until thick and fluffy, about 3-5 minutes.

Assemble the cake by placing one layer on a cake stand or serving tray. Brush the first layer with the syrup from the maraschino cherries until covered with an even, thin layer.

Place some of the whipped frosting in a large piping bag fitted with a size 1M wilton or similar sized tip. Pipe on a layer of the whipped cream around the edge of the layer and some in the middle.

Place a second layer of cake on top of the layer and repeat steps 6-8. Continue repeating the process until the last layer of cake has been placed on top. Use the remaining whipped cream frosting to frost the top and outside of the cake completely.

Decorate the sides and top as desired with chocolate shavings and the maraschino cherries.

Enjoy!