Prepare cake mix according to bag instructions. Measure 5 pounds batter and mix in 7.5 oz banana fruit bits or icing fruit, 5 oz pineapple fruit bits or icing fruit, 8 oz chopped pecans, and 2 TBL pumpkin pie spice. Deposit 1 pound into a sprayed and papered 8-inch cake pan. Repeat six times. Bake at 350°F until cake springs back lightly when touched. Let cool completely. Stack and ice with cream cheese buttercreme style icing. Decorate top with local wildflowers.
This cake can be made with clean label ingredients, just sub the following Dawn Balance items for a clean take on this classic cake: