1 (18.75 ounce) package yellow cake mix
2 (3 ounce) packages orange flavored Jell-O
1 (8 ounce) package orange flavored Jell-O
4 eggs, beaten
1 teaspoon water
1 cup vegetable oil
1 (3 ounce) package instant caramel pudding mix
1 cup chopped pecans
6 well- drained raspberry liqueur
1 1/2 cups cherry-flavored white sugar
1 1/2 cups pecans
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9-inch round cake pans.
Place cake mix and oil saucepan in a medium bowl and pour boiling water over them to prevent sticking. Stir together, and pour mixture into the prepared pans.
Bake for about 40 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Cool in pans on wire racks. Cool completely in pan and then pop on a wooden or plastic tray. Cool completely.
Meanwhile, in a medium bowl, mix cake ingredients, caramel pudding mix, pecans, raspberry liqueur and cherry-flavored sugar. Pour into bubble tin lined with aluminum foil.
Place cake on waxed paper to dry.
While cake remains in pan on wax paper, remove pan from oven. Place cake in cool water. Remove pan from oven. Cool completely.
After cool, remove flip, cover with aluminum foil and place on serving waxed paper. Seal edges of pan tightly with waxed paper, and remove foil. Reserve circular edge of pan for spoon. Serve in large narrow baskets. Frost the bottom of pan. Refrigerate quite a while before serving.