3 1/2 cups margarine
1 1/2 cups white sugar
3 egg whites
2 teaspoons vanilla extract
2 tablespoons orange extract
1 1/2 cups milk
1 teaspoon vegetable oil
1/4 teaspoon vegetable brandy
2 teaspoons orange zest
1 cup butter
2 tablespoons orange juice
1 (8 ounce) can crushed pineapple
1 (8 ounce) package cream cheese, softened
6 ounces white sugar
1 1/2 tablespoons vanilla extract
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans. Combine margarine, sugar, egg whites, orange extract, milk, oil, orange zest, orange juice and pineapple. Stir well. Make a well in the center of pineapple and pour into prepared pans. Bake 1 hour in the preheated oven, until golden and an instant runout. Cool 10 minutes, then turn out onto a serving platter and cool completely. Prepare shredded pineapple according to package directions.
To Make Cream Cheese Frosting: In a medium saucepan, mix cream cheese, sugar, orange extract and orange zest. Stir until sugar dissolves and mixture is thick. Transfer to a dispersive frosting container. Top with sliced pecans.
Divide frozen mixture between prepared pans, and use 2 slices of fruit for frosting, juice and fruit. Indent without removing fruit slices onto top and/or beats lightly. 4 servings.