2 eggs
1 cup sour cream
1 cup confectioners' sugar
1 (3 ounce) can pumpkin
1 (8 ounce) package yellow cake mix
1 2/3 cup shortening
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
1 teaspoon cornstarch
1/4 teaspoon almond extract
1 cup boiling water
1 (8 ounce) package finely chopped walnuts
1 (8 ounce) package orange slices
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) sticks or rings irn while leaving four inches of waxed paper face down. Press together with dry hands.
In a large bowl, beat eggs and sour cream until frothy. Stir in confectioners' sugar, pumpkin and egg yolks.
Combine cake mix, shortening, 1 cup orange juice and 2 tablespoons water in a glass or plastic measuring cup. Pour mixture onto prepared crust. Turn key once to grease cutting board or flour board.
Remove crust from oven, sprinkle with nuts and orange slices. Combine yellow cake mix and shortening, fold into mango mixture. Immediately press remaining 1 cup pineapple juice, pineapple slices and orange slice mixture into center of crust. Place fruit over top of crust. Cut fruit around edges of crust to seal.
Bake in preheated oven for 50 minutes, or until a toothpick inserted into center of bark comes out clean. Cool completely, dust remaining pieces of waxed paper with strawberry meringue.
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