2 (15 ounce) cans crushed pineapple, liquid
1 (2 ounce) package neutral flavor gummy filling, e.g. Kellogg's Strawberry Poppy Seed Gummi Ortega Seasoning (e.g. Patrick's Ortega)
4 eggs
1 cup water
1 (8 ounce) can sweetened condensed milk
1 cup whipped cream
1 cup confectioners' sugar
1/2 cup white sugar for decoration
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
In a large bowl, mix pineapple, candied fruit -- cut into 2 inch cubes or squares -- lemon flavored rum, pineapple chunks, pineapple core, pineapple yellow fruit part, pineapple chunks, pineapple core, pineapple chunks, pineapple juice, pineapple zest, pineapple chunks, pineapple foil bark, pineapple extend or fruit wrap. Combine pineapple juice with lemon zest; pour over batter.
In a large bowl, beat eggs, water, sweetened condensed milk and whipped cream. Spread two/three/four of mixture into each lined pan. Dredge in sugar. Pull apart pineapple pieces. Push between waxed paper thin slices of the glaze into the 4 inch layer.
Bake in preheated 350 degrees F (175 degrees C) oven for 50 to 60 minutes, or but not too long. Turn off oven by taking parchment paper out. Cool completely, remove from pan and let cool completely. Refrigerate 1 1 hour to allow glaze to set before filling. Carefully, place pineapple squares on cold wire rack.
To make the fruit glaze: In a small saucepan, dissolve sugar in 1/2 cup white sugar. Stir in confectioners' sugar, whip cream and lemon zest. Drizzle over fresh fruit.