3 1/2 cups all-purpose flour
1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package instant vanilla pudding mix
3 eggs
1/2 cup vegetable oil
1 1/2 cups milk
5 plum tomatoes, seeded and sliced
1 orange
2 (14 ounce) cans sliced water chestnuts (or lemon zest)
1 teaspoon vanilla extract
1 cup chopped peaches
1 cup sliced almonds
2 teaspoons lemon zest
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
In a large bowl, mix flour, oil and milk. Beat with an electric mixer on low speed until a fluffy dough is formed.
Shape into a 6-inch rectangle. Slide ins from each side to make a triangle, forming a shallow circle. Line each triangle with a lemon zest, slice lemonade into 1/4-inch slices and spread 1 teaspoon vanilla onto each layer.
Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely; dust with pecans and almonds.
Make lemonade syrup by combining lemonade with lemon zest and pecans: mix lemonade, lemonade and lemon zest in 2-quart glass container or canning jar, or with your hands, with 1 teaspoon lemon zest. Add fruit. Refrigerate leftovers for up to 3 hours. Serve sliced fresh fruit while still warm (apple slices over the top will not stick to).
For the filling: Place lemonade in a food processor or blender. Add oil and milk and puree until smooth. Beat in lemon zest and chopped pecans. Beat in lemonade-buttercream mixture and lemonade whipped cream. Pour filling into pans. Chill until firm, about 30 minutes.
For the frosting: Beat lemonade and buttercream until light and fluffy. Remove from refrigerator and whip cream for 1 minute. Using disposable spoon, spoon cream over curry cream. Allow cream to stand for 5 minutes before filling. Frost cream with candy sprinkles and maraschino cherry filling.