Preheat oven to 325°F and coat a 12 cup bundt or tube pan with cooking spray. Set aside.
In the bowl of a stand mixer or a large mixing bowl, mix together the dry cake mix with the yogurt, oil, eggs and citrus juices and zests, mix well, scraping down sides as you go.
Pour into prepared baking dish.
Bake for 40 minutes or until top (bottom) is lightly browned, springs back to the touch and passes the toothpick test.
Remove and allow to cool on a wire rack for 15 minutes. Gently tap the top of the baking pan and then invert onto a serving platter. Allow to cool fully before drizzling with icing.
To make icing, whisk together the powdered sugar, melted butter, soda, milk (or water) and extract until no lumps remain, approximately 2-3 minutes. If the icing isn't a pourable consistency, add more powdered sugar or milk until it reaches a smooth white texture that will coat the back of a spoon.
Spoon evenly over cake all the way around and allow to set, repeat with remaining icing.
Top of maraschino cherries and serve.
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