1 (18 ounce) package strawberry cake mix
1/2 cup vegetable oil
1/3 cup packed light brown sugar
1 cup diced celery
1 (15 ounce) can sliced carrots
1 (3 ounce) package instant vanilla pudding mix
2 cups strawberry gelatin
1 (8 ounce) can sliced peaches, drained
1/2 cup sliced almonds
1 (8 ounce) container strawberry flavored drink mix
1 (4 ounce) can sliced pineapple, drained
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans.
Make the frosting: In a medium bowl, cream together the butter, brown sugar, celery and carrots. Beat in the cake mix. Combine cream cheese and cream of tartar. Mix until smooth. Beat in the vanilla pudding mix. Dot with a layer of the strawberry gelatin.
Make the frosting: In a medium bowl, cream together the whipped topping and sliced almonds. Beat in the brown sugar and orange juice. Make a few drops of strawberry juice with a spoon, and shape into a small ball. Place on the cooled cake. Cover and refrigerate until serving.