1 (18.25 ounce) package yellow cake mix
2 eggs
1 cup vegetable oil
1 (3 ounce) package raspberry flavored Jell-O mix
1 (3 ounce) package instant vanilla pudding mix
1 cup boiling water
2 cups white sugar
3 tablespoons butter
3 tablespoons white vinegar
1 cup butter
1 (14 ounce) can sweetened brown sugar
1 tablespoon vanilla extract
1 teaspoon lemon zesting extract (optional)
1 (16 ounce) can cherry pie filling
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round pans.
In a large bowl, combine cake mix, eggs, oil, and raspberry gelatin mix. Beat until smooth, add pudding mix, brown sugar, and butter. Mix until well blended. Stir in vinegar and boiling water; mix until well combined. Stir in pecans. Pour batter into prepared pans. Sprinkle top with chopped pecans.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely. Prepare icing dough: In a medium bowl, stir together brown sugar, butter, white vinegar, and vanilla until smooth. Mix together brown sugar, orange zest, lemon zest, strawberries, cream cheese, and strawberries. Roll the chilled whipped topping into a 9-inch circle. Cut into 1 1-inch squares. Place on the prepared cookie sheet.