1 pkg. yellow cake mix
1/2 c. water
4 eggs
1/2 c. butter
1/2 c. brown sugar
1 c. chopped nuts
1 pkg. vanilla pudding mix
1 3/4 c. milk
2 to 3 tbsp. Grand Marnier or rum
1 lg. container Cool Whip or whipped cream
1 pt. strawberries
1 (10 oz.) can sliced pineapple
2 doz. seedless grapes
1 banana
1 jar apricot preserves
2 tbsp. water

Cake: Combine first six ingredients in mixing bowl and blend thoroughly. Pour into two 12 inch pizza pans that have been greased and lined with wax paper. Bake at 350 degrees for 15 to 20 minutes. Cool.

Filling: Prepare vanilla pudding mix according to package directions, but reducing milk to 1 3/4 cup and adding Grand Marnier or rum.

Invert one pizza layer on a large platter. Carefully remove the pan and wax paper. Cover with vanilla pudding filling. Top with second layer.

Ice cake with sweetened whipped cream or Cool Whip. Then top with small pieces of fresh fruit, arranged in a design (see suggestions below). Finish by brushing fruit with a glaze made of apricot preserves heated and thinned with 2 tablespoons of water. Keep refrigerated until ready to serve.

Fruit suggestions: I use pineapple wedges and mandarin orange slices along the sides, and edge the top of the cake with halved seedless red grapes. Then I use a band of bananas slices and thin strawberry halves; a circle of kiwi slices; a small circle of mandarin oranges; and then a whole strawberry in the middle. Any fruit in any arrangement will do.