1 cup white sugar
2 tablespoons all-purpose flour
2 tablespoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup vegetable oil
1/2 cup milk
1 egg, lightly beaten
1 (9 ounce) can frozen fruit juice concentrate
1 1/2 cups sliced fresh strawberries
1 cup sliced bananas
1/2 cup sliced orange
1 cup sliced ripe olives
1 cup chopped pecans
1 (16 ounce) package frozen whipped topping, thawed
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) package cream cheese
1 egg
2 tablespoons milk
2 tablespoons lemon juice
1 1/2 teaspoons vanilla extract
1/2 teaspoon lemon zest
1 cup butter, softened
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans.
In a large bowl, stir together sugar, flour, baking powder, baking soda and salt. Make a well in the center and pour in the oil, milk, egg, pineapple, bananas, orange slices and sliced pecans. Mix thoroughly, then stir in fruit juice concentrate.
Pour into prepared pan, criss-crossing edges to seal. Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean.
In a medium bowl, beat the cream cheese and egg until light and fluffy (reserve 2 tablespoons for garnish). Beat in lemon juice, lemon zest, butter and fruit juice concentrate. Mix gently. Using your fingers, flip the layer of cake. Garnish with whipped topping, fruit slices, sliced bananas, orange slices and fruit juice concentrate.