1 (4 ounce) package yellow cake mix
12 fluid ounces cranberry juice
1 (4 ounce) can crushed pineapple
3 cans crushed pineapple with juice
1 (4 ounce) can crushed pineapple with juice
2 teaspoons orange zest
1 (3 ounce) can evaporated milk
1 cup vegetable oil
1 pound candied orange peel
Preheat oven to 400 degrees F (200 degrees C). Grease and flour two 9 inch cake pans. In a large bowl, mix cake mix, cranberry juice, pineapple, pineapple with juice, orange zest, and evaporated milk until smooth. Stir in oil.
Dissolve orange peel in oil. Pour mixture into prepared pans.
Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and allow to cool on a wire rack. Once cool, frost with apricot preserves. Decorate with a heart shape cut out of piece of fruit. Chill until serving time.
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