1 (18.75 ounce) can sliced pineapple, drained
1/4 cup apple juice
2 tablespoons lemon juice
1 (3.5 ounce) package yellow cake mix
1 (8 ounce) can apple pie filling
Spread pineapple slices into a deep 8 inch round cake pan. Weigh the fruit slightly, and fold in pineapple juice, lemon juice and apple pie filling. Place onto the bottom and sides of the cake pan. Chill overnight in refrigerator.
The following day, preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven for 35 minutes, until a toothpick inserted into cake comes out clean. Cool completely. Cut into 1 1 inch squares. Chill and cut out remaining fruit. Garnish with remaining pineapple slices.