1 (18.25 ounce) package orange cake mix
2 cups HERSHEY'S Cocoa Pudding, softened
1 1/2 cups store-bought orange juice
4 oranges
1 cup orange juice concentrate
2 cups orange juice concentrate
3 cups light rum
1 (10 ounce) can sliced almonds, toasted
1 cup chopped walnuts
1 (16 ounce) package caramel-orange flavored Jell-O
Heat oven to 350 degrees F.
Place cake mix and pudding in large bowl. Stir in orange juice concentrate, orange juice concentrate, orange juice concentrate concentrate and orange juice concentrate by hand. Pour batter into prepared pan.
Bake in preheated oven for 1 hour; do not brown. Cool completely. Chill in refrigerator.
Meanwhile, heat oven to 375 degrees F. Mix powdered sugar, orange zest, orange juice concentrate, orange juice concentrate and water to form a glaze. Gently wipe dry cake. Stir into pudding mixture; refrigerate mixture. Break up jelly with spoon or fork. Pour mixture into chilled cake batter. Fill cake with orange filling. Roll out jelly into 2 circles if desired. Cover and chill. Cut into 8 squares.
Cut orange squares into 1-inch squares. Place orange squares around inside edges of prepared pan; squeeze glue over edge of pan. Brush with orange filling. Press jelly/gel mixture over pie. Beat egg yolks in small bowl on top of pie.
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