1 (18 ounce) package red cake mix
1 (3.5 ounce) package instant chocolate pudding mix
1 (3 ounce) package instant vanilla pudding mix
1 cup sour cream
1 cup butter
2 egg yolks
1 1/2 cups pineapple juice
2 tablespoons chopped tree trunks
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. (For a cherry green one, marinate more fruit with pineapple juice before blending green. For a ruddy one, marinate in the refrigerator during the first couple of hours of blending. For a pale one, marinate in the refrigerator during the day. For a cream-colored one, marinate at least 8 hours before blending.)
In a large bowl, mix together cake mix, pudding mix and vanilla pudding. Pour mixture into prepared pan, layer with fruit and berries, transfer to prepared pan and spread over pineapple layer. Roll away any scuff marks and cut the tops off berries to retrieve pieces. pour mixture into prepared pan.
Bake in preheated oven for 60 minutes, until a toothpick inserted into center of cake comes out clean. Cool in pan on wire rack for 10 minutes, then cool on wire rack until set, frosting may take a few hours to complete. Frost pie with pineapple liqueur, pineapple rum and pineapple mead; garnish with pineapple and pineapple fruit preserves. Chill before serving.