Caribbean Cake Squares

1 package (9 ounces) yellow cake mix
1/2 cup orange juice
2 egg whites
2 cans(8 ounces each) crushed pineapple in juice additional orange juice
1 tablespoon cornstarch
1/2 cup slivered almonds
1/2 cup unsweetened shredded coconut
2 large ripe bananas
1 can(15 ounces)mandarin orange segments in light syrup,drained
1.Preheat oven to 350F.Spray 13x19-inch nonstick baking pan with nonstick cooking spray.
2.Beat cake mix,1/2 cup orange juice and egg whites in medium bowl with electric mixer at medium speed 2 minutes or until well blended.Spoon batter evenly into prepared pan.
3.Bake 11 to 12 minutes or until toothpick or knife inserted into center comes out clean.Cool completely in pan on wire rack.
4.Drain juice from pineapple into 2-cup measure;reserve crushed pineapple.Add additional orange juice to measure 1 1/2 cups liquid.Stir in cornstarch until smooth.Bring juice mixture to a boil in medium saucepan over high heat,stirring constantly.Boil 1 minute,stirring constantly.Remove from heat.
5.Heat almonds and coconut in large skillet over medium heat until golden brown stirring frequently.
6.Spread pineapple evenly over cake.Slice bananas and arrange over pineapple.Top with mandarin orange segments.Carefully drizzle juice mixture evenly over topping.Sprinkle with almond mixture.Cover and refrigerate 1 to 4 hours.Cut into 16 squares.
(makes 16 servings)