1 (18.75 ounce) package vegetable cake mix
1/2 cup sliced almonds
1 (16 ounce) can crushed pineapple, drained
1 cup shredded carrot
1 cup water
2 cups milk
4 eggs
4 tablespoons butter
1 tablespoon baking powder
1/2 teaspoon baking soda
1 cup finely chopped almonds
1 cup white sugar
1 cup margarine, melted
1 cup water
1/4 cup margarine, melted
1 teaspoon vanilla extract
8 Dixie Corners
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Cut each tube into 3 squares and pour into the prepared pan.
Bake for 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool completely in pan. Spread 1/3 cup of orange zest over the top of the cake. Reserve 1/3 cup orange zest. Refrigerate 1 hour and set aside.
For filling and decoration, continue to divide the pineapple halves into 3 pieces. Heat the margarine and butter in a small saucepan. Make a well in the center and pour the water and 1/4 cup margarine over the zester. Beat the eggs into the margarine mixture. Stir into the margarine mixture. Spoon the fruit mixture onto the plastic wrap lined and refrigerate.
To make the filling: In a large bowl, combine 1 cup water, margarine, 1/4 cup sugar and 1 cup margarine. Mix well. Mix in the sliced almonds and remaining pineapple. Spread filling on top of fruit. Refrigerate 25 minutes. Remove foil and seal container of cake. Cut into squares. Cut cherry and mint zest into 1 ounce squares.
To quickly frost the edges: Place 1/2 cup frosting on cake, then fold over and refrigerate. To quickly set the edge: Wrap foil around sides of cake and place in crevice of pan. Fold over edges of lining and place in crevice of pan. Frost with the remaining orange zest and 1 cup orange zest. Refrigerate overnight or at least an hour before cutting.
⭐ ⭐ ⭐ ⭐