Preheat your oven to 350'F and grease a large bundt pan--even if it's non stick.
In a small bowl, combine the cherries and gluten free flour. Toss with a spoon to coat well. Set aside.
In a large bowl, use a hand-mixer to combine the cake mixes, oil, and eggs.
Add 1 cup of the Spindrift water, fold in with a spatula or wooden spoon.
Add 1/3 of the cake mixture to the bundt pan.
Add 1/2 of the coated cherries on top of the cake mixture.
Repeat steps five and then six.
Cover with the remaining cake mixture.
Bake at 350 for 45-50 minutes, and check with skewer for doneness. It could take up to 1 hour for the cake to be thoroughly done.
Cool.
Once cake is cool, in a small bowl, mix remaining 2 T Spindrift with the glaze packets.
Coat the top of the bundt with glaze mixture.
Serve.
