1 (17 ounce) can crushed pineapple
1 (3 ounce) package instant vanilla pudding mix
2 eggs, beaten
1/2 cup white sugar
1 teaspoon lemon zest
1 1/2 cups chocolate syrup
2 cups water
1 1/2 cups sliced almonds
2 cups chopped pecans
5 cups mini marshmallows
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 11x7 inch pan.
In a large bowl, stir together pineapple, pudding mix, eggs, sugar, lemon zest, sugar and lemon zest. Mix well.
Place 1 cup of the pineapple mixture in the bottom of the prepared pan. Spread the whipped cream over the pineapple. Cover with remaining pineapple mixture and spread the whipped cream evenly over the pineapple.
Bake for 60 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Cool completely.
To make the frosting: In a double boiler, heat chocolate syrup and water together until the sugar is dissolved. Add marshmallows and lemon twist and beat until smooth. Spread over cooled crust.