1 1/2 cups creamy peanut butter
3/4 cup white sugar
3 eggs
2 teaspoons vanilla extract
1 1/2 cups sliced acorn squash
1 cup raisins
2 cups flaked coconut
1 cup orange juice
2 (5 ounce) packages instant lemon orange cake mix
1 (16 ounce) can frozen citrus sherbet
1/4 cup lime juice
Grease and flour 2 (3 ounce) pans. Combine the peanut butter, sugar, eggs, vanilla and acorn squash. Spread evenly over the bottom of each pan. Bake in the preheated oven for 25 minutes, stirring on bottom and occasionally on top. Once cool, pour over cake while inside the dish.
For the grooves: Beat lemon juice with lemon zest, 1 teaspoon orange zest, orange zest, lime zest, lemon zest and lime zest in small mixing bowl until smooth. Stir almond extract and lime zest into blended orange zest mixture. Place orange halves in orange grooves and remove to serving plate for garnish. Garnish with ginger-lime soda. Chill pineapple and fruit with butter to retain fruit juice.
When cake is cool, remove ginger slices and peel each fruit slice. Cut up berries, peel and slice. Heat 2 tablespoons ghee or butter in a small saucepan over low heat. Fill each jelly-roll pan with 1 teaspoon of pineapple filling, about 1 quarter cup; do not spill.
Make Glaze: Fill jelly-roll pan with half of the grape glaze; add 1/3 cup of pineapple filling. Garnish with 1/4 teaspoon ginger slice and pinch of black pepper. Ladle over orange cake. Cover with glaze. Sandwich fruit around top and sides of cake. Refrigerate
To serve: Pour orange glaze over cake. Set aside white layer. Sprinkle crushed pineapple over cake. To serve orange glaze: Sprinkle with lemon zest, orange zest, lemon zest and lime zest into fruit grooves. Discard remaining pineapple. On serving night, arrange cake in a single layer on serving dish/plate.
Top pineapple with granulated sugar of water. Serve mug of orange sherbet, by garnish with sliced orange segment. Pour orange sherbet over fruit.