1 (12 ounce) package lemon cake mix
3 eggs
1 (6 ounce) can frozen orange juice concentrate
1 (9 inch) prepared graham cracker crust
3/4 cup orange juice
2 cups cream cheese
1 (8 ounce) can crushed pineapple with juice
1 pint vanilla wafers
1 (3.5 ounce) package instant orange pie filling, chopped
1 (8 ounce) package cream cheese flavored spread)
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Spray and flour 2 8-inch pie pans.
In a large bowl, cream together the cake mix, eggs, orange juice concentrate, graham cracker crust, orange juice concentrate, cream cheese and pineapple with orange juice concentrate. Beat in cream cheese, pecans and vanilla.
Cover pie with pie filling and refrigerate overnight.
To assemble: Place cake in pie crust, place on top of pastry. Fold over top to seal edges. Arrange pecans evenly on bottom half of pie.
In an electric mixer bowl, whip pie filling with electric hand mixer until thick and fluffy. Beat in whipped cream, pineapple sauce and orange peel. Pour mixture into pie crust.
Bake in preheated oven for 60 minutes, or until pie is puffed. Top with pie filling and decorate with orange and pineapple slices. Cool completely on the bottom half of pie. Cut into 1-inch slices and serve chilled. Garnish with fresh whipped cream and pecans.