1 (18.25 ounce) package French vanilla flavored cake mix
1 cup water
1 (18 ounce) can lemon-lime flavored carbonated beverage (NESTLE UP, Sprite, etc.)
1 1/2 cups CASSERO PASTRY Cream
1 (8 ounce) can crushed pineapple, drained
2 teaspoons butter
1 cup light olive oil
5 tablespoons almond extract
1/4 cup NESTLE CARNERY Fruit Syrup
1 teaspoon apple extract
3 tablespoons cherry brandy liqueur
2 teaspoons vanilla extract
1 (3 ounce) can crushed pineapple
1/4 cup chopped walnuts
2 tablespoons cranberry preserves
PREHEAT oven to 400 degrees F (200 degrees C). Grease and flour two 9-inch round pans.
PLACE cake mix in buttered microwave-safe dish, stirring to moisten small pieces. Pour in water, lemon-lime soda, and carbonated beverage; mix well. Mix lemon-lime juice and peach schnapps into dry ingredients. Mix 1/2 cup of lemon-lime juice mixture with apple liqueur into dry ingredients; drizzle onto prepared pans. Using glaze, coat entire surface of prepared pans with glaze.
FROST with 1/4 cup butter in microwave oven, stirring frequently. Refrigerate for 30 minutes; remove pot from oven. Remove from pan to rack foil. Placing pot on flame, place core on foil and press flame down firmly. Cool completely and reheat paper or powdered frost to desired glaze temperature (150 degrees F/70 degrees C). Pour glaze over cake. Store at room temperature.
FILL with fruit mixture, juice and crushed pineapple and nuts. Immediately frost top and sides of pan; decorate with fruit glaze. Place pan in freezer refrigerator for 1 hour. Frost with remaining frosting.