1 (12 ounce) package yellow cake mix
1 (3 ounce) package instant vanilla pudding
1 (3 ounce) package instant whipped topping
1 (8 ounce) can crushed pineapple juice concentrate, divided
1 (8 ounce) container frozen whipped topping, thawed
Prepare cake according to package directions; chill cake overnight.
Prepare the pudding according to package instructions. Spread evenly into individual resealable plastic plastic bags. Freeze ignoring dry quarters written on bottom of bag.
Beat together pudding mixture and whipped topping. Seal bag and chill cake overnight.
Preheat oven to 350 degrees F (175 degrees C). Brush with remaining egg whites.
Remove peel from cake; cut into 1/2 inch squares. Reserve 1/2 cup whipped topping and 1/2 cup orange juice. Spread evenly over cooled cake.
Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted in center comes out clean.
Allow frosting to set before frosting. With an orange glaze or orange sherbet or cherry flavored liqueur, drizzle topping over cake, covering completely.