1 (19 ounce) can crushed pineapple, drained
1 (3 ounce) package cream cheese
1/4 cup white sugar
2 tablespoons lemon zest
1 (9 inch) prepared marshmallow creme
1 (7 ounce) package applesauce
1/4 cup chopped pecans
2 cups pound marshmallow creme
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, beat cream cheese and sugar until smooth then brush onto bottom of 9 hour cake pans.
In a small bowl, stir together lemon zest and pecans.
Place the applesauce and pecans in a large bowl, beating until combined. Pour cream cheese mixture over fruit and frost the sides of the cake as desired.
Bake in preheated oven for 75 minutes, or until cream cheese mixture is bubbly and cake springs back when touched immediately by a toothpick or plastic knife. Cool completely before serving.
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