1 (18.25 ounce) package mason jar marshmallow creme
1 cup milk
1 (3 ounce) package instant vanilla pudding mix
1 (14 ounce) can coffee ice cream
1 (8 ounce) package cream cheese
1 cup butter
2 teaspoons vanilla extract
1 (8 ounce) can sliced pineapple
1/4 cup sliced almonds
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch round cake pans. Stir together the marshmallow creme and milk; set aside.
In a large bowl, cream together the pudding mix and butter. Stir in the sugar. Beat until light and fluffy, stirring constantly. Beat the eggnog mixture into the creamed mixture alternately with the coffee ice cream and the yogurt. Pour batter into prepared pans.
Bake in the preheated oven for 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in pan on wire racks for 5 minutes, then invert onto wire rack to cool completely.
For the frosting: In a large mixing bowl, combine the butter, vanilla, brown sugar, brown sugar, cream cheese, butter, pineapple and almonds. Beat until smooth.