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1
Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray.
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2
In large bowl, beat cake mix, water, oil and whole eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
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3
Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, about 1 hour.
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4
Meanwhile, in 2-quart saucepan, melt butter. Stir in sugar and egg yolks with whisk. Cook over medium heat, stirring constantly, 5 to 8 minutes or until thickened and a thermometer reads 160°F. Remove from heat. Stir in pecans, raisins, coconut and bourbon. Cool completely, about 30 minutes.
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5
Spread custard evenly over top of cake. Garnish with cherries and whipped cream. Store covered in refrigerator.
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