Ingredients
1 package lemon cake mix (regular size)2/3 cup packed light brown sugar1/2 teaspoon Chinese five-spice powder3/4 cup butter, melted2 large eggs, room temperature4-1/2 teaspoons thawed pineapple-orange juice concentrate2 teaspoons grated orange zest2 teaspoons grated lemon zest1/2 teaspoon vanilla extract2 jars (3 ounces each) macadamia nuts, coarsely chopped2/3 cup coarsely chopped shelled pistachios2/3 cup chopped dried pineapple2/3 cup chopped dried mangoes1/3 cup sweetened shredded coconut, toastedGLAZE:1-1/4 cups confectioners’ sugar1-1/2 teaspoons thawed pineapple-orange juice concentrate4 to 5 teaspoons water
Preparation
In large bowl, combine the cake mix, brown sugar and spice powder. Add the butter, eggs, juice concentrate, orange and lemon zests and vanilla; beat on medium speed for 2 minutes. Stir in the nuts, dried fruits and coconut.
Spread into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool completely on a wire rack.
Combine the confectioners’ sugar, juice concentrate and enough water to reach desired consistency; drizzle over top. Cut into bars.
