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Pizza Base: Place cake mix, butter and eggs in 12-qt.
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bowl of electric mixer fitted with paddle attachment.
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Beat on low speed 1 to 2 min.
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or until well blended, stopping occasionally to scrape bottom and side of bowl.
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Divide evenly into four 10-inch round layer pans sprayed with cooking spray (or two layer pans for trial recipe), adding about 1 lb.
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10 oz.
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of the batter to each pan.
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Press onto bottoms of pans.
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Bake in 300 degrees F-convection oven 15 to 18 min.
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or until tops are golden brown and wooden toothpick inserted in centers comes out clean.
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Cool in pans on wire racks.
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Tropical Topping: Combine cream cheese, goat cheese, pineapple, 6 Tbsp.
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of the marmalade (or 3 Tbsp.
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of the marmalade for trial recipe) and the orange zest in 12-qt.
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bowl of electric mixer fitted with paddle attachment.
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Beat on low speed 1 min.
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or until well blended.
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Fold in whipped topping; cover.
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Refrigerate until ready to use.
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Remove Pizza Bases from pans.
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Spread each with 1-1/4 cups (10 oz.)
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Tropical Topping; top evenly with fruit.
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Melt remaining 3/4 cup marmalade (or remaining 6 Tbsp.
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marmalade for trial recipe) in small saucepan on low heat.
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(Or, place in small microwaveable bowl and microwave on HIGH until melted.)
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Brush evenly over fruit.
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Refrigerate pizzas 1 to 2 hours or until chilled.
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Sprinkle with coconut just before serving.
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Cut into wedges to serve.
