1 (24 ounce) package white cake mix
1 (3 ounce) package instant vanilla pudding mix
1 (18.25 ounce) can carrot food cake mix
1 orange cake mix
1 lemon cake mix
1 dark chocolate cake mix
1 (14 ounce) can crushed pineapple with juice
2 egg whites
2 teaspoons milk
2 teaspoons electric currant extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
In a large bowl, beat the cake mix, pudding mix, carrot food cake mix, lemon cake mix, dark chocolate cake mix, bananas, and pineapple using an electric mixer. Beat on low speed until blended. Beat on medium speed until mixed. Pour batter into prepared pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
To make the Crumble Fruit Creme: In a small bowl, mix lemon milk, egg yolks and creme de cacao. Stir this mixture into the cake mix mixture until well blended. Pour over cooled cake and frost with pie filling.