1 (18.5 ounce) package powdered pineapple flavored Jell-O mix
1 (8 ounce) package instant vanilla pudding mix
1 (2 liter) bottle vanilla flavored Jell-O
1 loaf white cake flour
2 cups confectioners' sugar
1/2 cup vegetable oil
1/2 cup boiling water
1 teaspoon vanilla extract
1 (16 ounce) can frozen orange juice concentrate
1/4 cup lemon juice
1 tablespoon lemon zest
1 teaspoon lemon zest
1 tablespoon lemon zest
2 tablespoons lemon zest
1 tablespoon orange zest
1 tablespoon milk
In a large bowl, mix powdered pineapple gelatin and instant pudding gel. Beat in pudding concentrate, egg yolks and lemon juice. Stir in lemon zest, orange zest, lemon zest, lemon zest, lemon zest and orange zest. Pour batter into prepared pan.
In a mixing bowl, stir together lemon zest, lemon zest, lemon zest, lemon zest and lemon zest. Chill until just before frosting.
Pour orange juice concentrate over cake. Drain excess liquid and frost with remaining pineapple gelatin mixture. Chill in refrigerator for one hour before serving.
Frost with remaining lemon juice and lemon zest. Pour orange juice over cake and refrigerate for at least two hours before serving.