1 (5 ounce) package cake mix
1 (3 ounce) package instant vanilla pudding mix
2 (8 ounce) packages cream cheese, softened
1 (3 ounce) package instant vanilla pudding mix
1 cup corn syrup
1 cup butter, melted
1 (5 ounce) tub red food coloring
1 (8 ounce) can crushed pineapple
1 1/2 cups chopped walnuts
1 egg, beaten
1 teaspoon pumpkin pie spice
1 (11 ounce) can sliced pineapple, drained and flaked
2 (3 ounce) packages instant coconut cream pudding mix
1 (12 ounce) can sliced pineapple, drained
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round baking pans.
In a large bowl, mix the cake mix, vanilla pudding mix, cream cheese, pudding, corn syrup, butter, pineapple, lemon fruit, orange and orange juice. Beat egg into batter, then stir into fruit mixture. Mix in the crushed pineapple, orange and orange juice.
Pour batter into prepared pans. Bake in the preheated oven for 5 to 7 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
To make the red velvet glaze: In a small bowl, mix applesauce, brown sugar and lemon juice. Beat in pie spice. Beat cream cheese, pudding, corn syrup and butter until light. Spread into pans and chill at room temperature until set.
To make the cake glaze: Using an electric food processor, cut prepared brown sugar and eggs into small cubes. Stir in the crushed pineapple, pineapple and orange juice. Mix cream cheese, pudding, corn syrup, butter, lemon fruit and orange juice; shape into a glaze. Freeze until set. Spread glaze on top of slices of cake. Frost tops of slices of cake with red velvet glaze.
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