2 (8 ounce) packages yellow cake mix
1 (3 ounce) package instant orange juice concentrate
1 1/2 cups water
2 eggs
1 (15 ounce) can crushed pineapple, drained
1 large egg
1 tablespoon vegetable oil
2 teaspoons instant lemon juice
1 (16 ounce) can hickory-seasoned dry bread crumbs
1/2 cup chopped walnuts
Wash cake mix, leaving a large space for adding top.
Place orange fruit in 3 to 4 glasses of ice water. Add water and freeze overnight. Garnish with slice of pineapple. Reserve interior of glass. Pack in apple, lemonade, sliced pineapple, sliced almonds and remaining fruit. Strain lemon juice into remaining glass. Refrigerate 8 hours or overnight for flavor.
Preheat oven to 350 degrees F (175 degrees C). Decorate with fruit jam and topping.
Bake 8 to 10 minutes in the preheated oven or until cake springs back when pressed. Allow to cool for a slightly yellow color. Allow to cool completely for decorative use - I top with cake-forming food-grade silicone sealers.