1.   Place the remaining cake on top of the cherries, spike and lace with kirsch as before.

2.   Stir nuts and water into remaining cake mix mixture, then sprinkle over filling.

3.   Spread over with more buttercream, add the remaining cake, then cover the top and sides of the entire cake area with the remaining buttercream.

4.   Arrange remaining cake slices on top of pumpkin mixture, cutting to fit.

5.   By hand, stir in flour and remaining cake ingredients until well-blended.

6.   Coarsely crumble any remaining cake and sprinkle on top of slices.

7.   Cover trifle with a single layer of remaining cake slices.

8.   In a bowl, mix together remaining cake ingredients until well blended.

9.   Place the remaining cake mix, pudding mix, sour cream, oil, sugar and eggs in a large mixing bowl.

10.   Pour half of the remaining cake batter into bundt pan.