1 (18 ounce) package yellow cake mix
2 (12 ounce) packages fruit cocktail mix
1 (20 ounce) can sweetened condensed milk
1 cup white sugar
1 teaspoon ground cinnamon
1 egg, beaten
1/2 cup boiling water
3 tablespoons butter, melted
3 teaspoons raisins (optional)
1 (12 ounce) package frozen orange slices
1 (25 ounce) can pie filling with cashews
1 (8 ounce) container chopped raisins
1/4 cup butter
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, mix together the cake mix, fruit cocktail mix, sweetened condensed milk, sugar, and spices. Stir in the egg, water, and butter until all ingredients are combined. Pour the batter into the prepared pan.
Bake for 7 to 9 minutes in the preheated oven, until a cake tester inserted into the center comes out clean. Cool in the pan before frosting with confectioners' icing. Allow to cool completely before removing from the refrigerator.
To make the frosting, In a large, heavy bowl, stir together the egg, water and 1 cup of whipped topping mix. Add the custard mix as well and a little bit of sugar until all of the batter is mixed. Spread about 1/2 of the cinnamon glaze over the top. Repeat with second layer of cake. Frost top and sides of crust with reserved cinnamon glaze as well as sides of bars.