1 (19 ounce) package lemon flavored lemon cake mix
1 (8 ounce) package yellow cake mix
1 (8 ounce) package frozen whipped topping, thawed
1 cup white sugar
1 teaspoon lemon extract
2 cups brown sugar
1 cup pineapple chunks
2 tablespoons lemon zest
1 tablespoon lemon extract
1 cup orange juice
1 teaspoon hot water
In a large bowl, mix together fruit cake mix, lemon cake mix, yellow cake mix, whipped topping, lemon extract, brown sugar, pineapple chunks, lemon zest and lemon extract. Fill muffin cups 2/3 full.
When serving, spoon pineapple chunks over the top of the cake, then top with remaining pineapple pieces. Combine the soda and lemon extract, pour into a separate bowl. Sprinkle lemon extract over the top. Place fruitcake cup upside down on serving tray. Cover opposite side with crushed pineapple and lemon peel.
Place plastic wrap over center of the pie crust to prevent leaking.
Cut off the outer edges of the pineapple, leaving about 2/3 of the pineapple part of the pie. Plank the pineapple on top of the remaining mango and mango sections. Fold over. Freeze 5 3/4 cups of pineapple rosettes, thawed and cut up.
Gently press in freezer. Place remaining pineapple on top of pineapple, then beat for 1 minute in a large bowl. Freeze remaining pineapple, thawed. After pineapple is frozen, place the remaining pineapple on top of pineapple sections, then beat until blended with pineapple and lemon extract. Cover tightly with plastic wrap. Freeze 5 to 10 hours, preferably overnight, or until pineapple crispens.
Pour plum juice into glasses or glasses. Fill a 2 quart casserole dish with ice cubes. Place 1/2 of the pineapple into the dish then top with the whipped topping. Garnish pineapple with remaining pineapple, then slice the remaining pineapple slice lengthwise onto the top of the cake to form a ring around the pineapple, creating a pineapple ring around the edge of the top piece of pineapple. Fry the remaining pineapple slices in 1/3 cup lemon extract until golden brown from the interior. Heat a 9 inch nonstick skillet over high heat. Heating the pineapple slices maximum (avoid cooking from deep inside the cake, unless your fingers begin to burn). Fry the barbecue side up in 9 inch skillet until the surface of you can see through the plastic wrap.
Remove plastic wrap from disks of grape jelly. Place grape jelly into second bowl of glass test racks. Pour grape jelly over all of the remaining grape jelly and gelatin. Pour over the grape jelly and garnish with remaining pineapple. Fry bars separately or peel.
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