Tropical Fruit Delight

• 19 14 ounces lemon cake mix
• 12 cup orange juice
• 2 large eggs
• 1 tablespoon orange rind, grated
• 14 cup powdered sugar
• 11 ounces mandarin orange segments, undrained
• 8 ounces crushed pineapple, undrained
• 14 cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon butter
• 1 banana, sliced
• 14 cup flaked coconut

1. Preheat oven to 350*.Grease and flour 10" bundt pan.set aside.
2. FOR CAKE:.
3. empty cake mix into large bowl, add water to orange juice to equal 1 /3 cups liguid.
4. Add liguid, eggs, orange peel to mix.
5. Beat at medium speed with electric mixer for 2 minutes.
6. Bake and cool cake following package directions.
7. Sift powdered sugar over cooled cake.
8. FOR TOPPING:.
9. drain mandarin oranges, reserving juice.
10. Drain pineapple, reserving juice.
11. Combine juices in 1 cup measure.Add water or orange juice to fruit juices to equal 1 cup.
12. Pour into small saucepan.
13. Combine granulated sugar and cornstarch.
14. Stir into liquid.
15. Cook on medium heat, stirring constantly, until thickened.
16. Add butter, if desired.
17. Stir until melted.Cool.
18. Stir mandarin orange, pineapple and banana into cooled sauce.
19. Cut cake into 16 servings.
20. Spoon sauce over each serving --
21. Sprinkle with coconut, if desired.

lemon cake, orange juice, eggs, orange rind, powdered sugar, orange segments, pineapple, sugar, cornstarch, butter, banana, coconut

Taken from www.food.com/recipe/tropical-fruit-delight-122492 (may not work)