1 1/3 cups all-purpose flour
1/3 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
2 cups milk
1 (8 ounce) package cookie crumbs
3 ounces fresh lemonade concentrate
2 tablespoons lemon juice
4 teaspoons white sugar
1 (20 ounce) can crushed pineapple
Preheat the oven to 350 degrees F (175 degrees C.)
Pour 1/3 cup flour into a 9-in. square baking pan. Mix in brown sugar and baking powder, set aside. Melt butter in a medium bowl. Beat white sugar in a large bowl, stirring until light and fluffy. Stir in milk. Stir lemonade into lemon mixture and lemons juice. Pour batter into prepared pan.
Bake in preheated oven for 30 minutes to soften and set. Remove from oven and allow to cool completely. Cool completely. Roll egg yolks into a salient horseshoe shape, place in prepared pan. Mac%e off white frosting and cut into small squares. Paint a thin, white circle with lemon-lime soda. Place horseshoe around the outside edge of remaining frosting.