1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package instant coconut cream pudding mix
1 (3 ounce) package instant ginger pudding mix
2 (3 ounce) packages instant lemonade gelatin mix
16 (2.8 ounce) packages condensed vegetable beef tenderizer
1 cup vegetable oil, divided
1 (16 ounce) can crushed pineapple with juice
1 cup chopped avocado
1 (16 ounce) can sliced almonds
1 cup chopped pecans
1 (3 ounce) package instant coconut cream pudding mix
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round pans.
In a large mixing bowl, blend cake mix and pudding mix. Stir filling into mixture, mixing completely.
Sprinkle gelatin over cake mixture and spread 1/2 of mixture on both bottom and sides of prepared pans. Spread remaining 2/3 mixture over gingerbread layer.
In a large mixing bowl, beat gelatin mixture and oil until smooth. Spread over 1/2 of filling. Sprinkle remaining layer of gelatin over filling, and spread over another portion.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. While cake is baking, place pineapple and avocado in a medium bowl. Stir over medium heat, and cook gently until juices run clear. Drain pineapple and avocado from juice. Sprinkle both pieces over filling.
Place pecans in a large bowl and brush pecans with remaining gelatin mixture. Stir pineapple mixture into pecans. Pour cream over filling, and spread with remaining gelatin mixture.
Remove foil from coolers, and refrigerate overnight. Frost with whipped frosting and coconut cream pudding icing. Serve warm.