1 (12 ounce) package yellow cake mix
1 (3 ounce) package instant vanilla pudding
1 (3 ounce) package instant whipped topping
1 (8 ounce) can crushed pineapple juice concentrate, divided
1 (8 ounce) container frozen whipped topping, thawed
Prepare cake according to package directions; chill cake overnight.
Prepare the pudding according to package instructions. Spread evenly into individual resealable plastic plastic bags. Freeze ignoring dry quarters written on bottom of bag.
Beat together pudding mixture and whipped topping. Seal bag and chill cake overnight.
Preheat oven to 350 degrees F (175 degrees C). Brush with remaining egg whites.
Remove peel from cake; cut into 1/2 inch squares. Reserve 1/2 cup whipped topping and 1/2 cup orange juice. Spread evenly over cooled cake.
Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted in center comes out clean.
Allow frosting to set before frosting. With an orange glaze or orange sherbet or cherry flavored liqueur, drizzle topping over cake, covering completely.
I used this recipe as a base to get an idea of what I might want the finished product to look like. The finished product was pretty good, actually. I did end up curling some of the raw potatoes into the bottom of each square, just like some of the pictures show. This gave the finished product a nice color and made it easier to handle. I also had a lot of fresh parsley that I put in the mix at the end. I didn't have mine with raisins and only used a little bit of white bread, but I'm sure that would make a great addition to the recipe. I will try some different spices next time, IJ-Style, since I only had a little bit of dry cranberry sauce left over. My husband likes a strong flavor, and this would be a great treat for him to take with him on his adventures.
made these for a party, took a bite, went into sugar shock. i couldn't evn take these to the party, i had to toss them.
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