2 cups fresh pineapple juice
1 cup orange juice
2 tablespoons butter
1/2 cup butter, melted
1/2 cup white sugar
1/2 cup white sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 (16 ounce) package white cake mix
1 cup dry-roasted whole cranberries
2 tablespoons cold milk
1 1/2 teaspoons vanilla extract
1 1/2 cups toasted, chopped pecans
1 cup frozen whipped topping, thawed
1/2 cup confectioners' sugar
1/2 cup chopped almonds
Preheat oven to 350 degrees F (175 degrees C).
Spread pineapple juice and orange juice over the bottom of a 9x13 inch baking dish. In a medium bowl, cream together the butter or margarine and white sugar until smooth. Gradually stir in the flour, water and remaining 1/2 cup of sugar; stir just until dough forms.
Divide dough in half, and press each into a shallow bowl. Cover with water and let rise in a warm place until doubled in volume, about 1 hour. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Preheat the oven broiler.
Preheat oven to 300 degrees F (150 degrees C). Line baking sheet with foil.
In a large bowl, cream together the butter or margarine and sugar until smooth. Stir in the flour mixture alternately with the 2 teaspoons of salt. Stir in the vanilla and pecans. Separate the dough into two halves, lay flat on baking sheet.
With a clean, sharp knife, cut a circle out of the baked loaf. Using a size an even number of circles, arrange the circles on the prepared baking sheet. If desired, sprinkle with almonds.
Bake for 12 to 15 minutes in the preheated oven, until a knife inserted in the middle comes out clean. Cool on wire rack.