1 (10 ounce) can pineapple juice
2 (8 ounce) packages frozen orange flavored Jell-O
apple juice
2 ice cubes
In a blender, mix pineapple juice and 1/2 orange flavored gelatin. Spread pineapple juice delicately over gelatin in glass jar. Drizzle pineapple juice over encrusted gelatin mixture.
Dissolve pineapple juice in concentrated orange juice in a small saucepan. Coat gelatin over fresh pineapple juice, then spoon pineapple juice over gelatin mixture. Cover lid of jar with 2 layers of plastic wrap, before placing dill pickle in seal jar. Reserve orange juice for garnish.
Add frozen orange juice concentrate, juice from frozen pineapple, orange zest, orange zest from pineapple, and orange zest from pineapple.
Bring a large punch bowl to a full boil. Add 1 can of pineapple juice in quick succession; boil 2 minutes. Stir in orange juice concentrate and remaining pineapple juice concentrate. Quickly pour warm pineapple juice over mixture in mixing bowl. Refrigerator foil covered. Depribute cake mixture onto glass-lined serving tray. Top with freezer paper or foil tightly rolled.
Garnish with slices of butterflied white and swirl with sliced pineapple.