1 (8 ounce) package cream cheese, softened
1 (1 ounce) package dry onion soup mix
1 (8 ounce) package prepared pizza sauce
1 (8 ounce) package frozen chopped tomatoes
8 leaves lettuce - torn, washed and dried
8 carrots, peeled and sliced
2 sweet potatoes, peeled and diced
2 cucumbers, peeled and diced
1/2 cup fresh lime juice
1/2 cup red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon white sugar
1/2 teaspoon ground black pepper
Preheat oven to 450 degrees F (230 degrees C).
In a large bowl, combine cream cheese, onion soup mix, pizza sauce, tomatoes and celery. Heat and pour over the baked crust.
Layer 1/3 of the tomato mixture on the bottom of the bottom of the prepared pan. Layer 1/3 of the broccoli mixture on top, then the remaining tomato mixture and 1/3 of the cream cheese mixture, then the remaining broccoli. Layer remaining broccoli mixture on top, then the remaining tomato mixture. Sprinkle the remaining cream cheese mixture over all and add 2 more tablespoons of water; total to 1 1/2 cups. Pour over all and bake in the preheated oven for 30 minutes.
Uncover the cake and let the juices run off. In a small bowl, combine the vinegar, salt, pepper, and sugar. Soak overnight to allow the flavors to blend.