1 (18.25 ounce) package orange cake mix
2 cups boiling water
4 eggs
1 (11 ounce) can frozen orange juice concentrate, thawed
2 cups water
1 (3 ounce) package instant orange pudding mix
1 (3 ounce) package instant vanilla pudding mix
salt and pepper to taste
1/2 cup vegetable oil
2 cups butter, softened
3 cups white sugar
1 teaspoon vanilla extract
2 teaspoons milk
1 cup carrots, grated
1 cup strawberries
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round cake pans. Sift together the flour, baking powder and baking soda, Set aside.
In a large bowl, combine cake mix, boiling water, eggs, orange juice concentrate and vinegar. Mix gently with a wooden spoon until blended, about 5 minutes. Moisten the top of the two cake rounds. Place batter into the canners into the pans.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes completely before removing from pan.
In a medium saucepan heat butter, sugar, orange extract, orange juice concentrate, juice concentrate, salt and pepper over medium heat until heated through (the contents vary). Combine with pie filling and pour over cake layers, covering completely.