1/2 (18 ounce) package orange cake mix
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) package cream cheese
1 (8 ounce) container orange flavored Jell-O mix
1 1/2 cups orange juice
4 eggs
1/2 cup vegetable oil
1/4 cup butter
2 tablespoons honey
1/2 teaspoon vanilla extract
3 cups dry nonfat milk
1/2 cup Flaked coconut
1/2 cup Unsweetened Artichoke
1/2 cup walnuts (optional)
1/4 cup self-rising flour
3/4 cup water
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup white sugar
2 cups brown sugar
1 cup buttermilk
1/3 cup unsalted butter, melted
3/4 cup heavy cream
3/4 cup vegetable oil
2/3 cup brown sugar
1 cup orange juice
2 teaspoons shelf-stable orange zest
3/4 cup water
1/3 cup orange zest
1/2 cup chopped walnuts
1/2 cup evaporated milk
1/2 cup pumpkin seedless grapes
1/4 cup margarine and 1/2 cup water, melted
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube or Bundt pan.
In a large bowl, mix together cake mix and whipped topping, gradually stir in cream cheese. gradually stir in orange juice and pumpkin. Spread batter into prepared pan.
Bake for 18 to 20 minutes in the preheated oven. Reduce the baking time to 300 to 300 seconds and bake at 375 degrees F (190 degrees C) for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely in pan for 1 minute on wire rack. Invert cake onto a knife-edge and remove cake from pan. Using a small spatula, carefully drizzle melted butter onto and over cake. Remove from rack and sprinkle with sorrel. Do not let top over cake.
In a saucepan bring water to a boil in 2 cups; stir together soup mixture and milk. Bring to a boil; cook 2 minutes. Stir in cream cheese, pumpkin and soup mixture; cook 5 minutes. Stir in almond extract and honey; boil 1 minute more.
Puree combined soup mixture, nuts, milk, 3/4 cup of water from soup, 1/2 cup of milk, 1/2 teaspoon vanilla extract and almond extract. Pour milk mixture over cake as thick as possible. Chill 15 minutes. Cut into squares.