1 (1 ounce) package yellow cake mix
1 cup canned pineapple juice concentrate
1 (3 ounce) can sliced peaches, pitted and sliced
2 tablespoons soy sauce
1 tablespoon distilled white vinegar
1 tablespoon lemon juice
1 teaspoon orange juice
1/2 tablespoon lemon zest
1/4 cup lemon juice
3 tablespoons lemon-lime flavored carbonated beverage
2 teaspoons white sugar
1 teaspoon lemon zest
1/4 teaspoon salt
2 oranges, peeled and sliced
2 yellow jams, chopped
Preheat oven to 350 degrees F (175 degrees C). Coat 9 inch fruit pans with nonstick spray. Make sure and spray with cooking spray.
In a large bowl, combine cake mix, pineapple juice concentrate, peaches, soy sauce, vinegar, lemon juice, orange juice, lemon zest, lemon zest, lemon zest and lemon juice to make the creamy filling of your choice. Fold peach mixture into pineapple filling. Pour into greased and floured 9 inch pie pans. Slide orange jam and lemon-lime slices through hand in order to make the fruit glaze. Sprinkle sliced oranges over top of filling. Cover and refrigerate for at least 4 hours before serving. Garnish with citrus-red cherry slice and cherry liqueur if desired.
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