1 (18 ounce) can cherry pie filling
1 (18 ounce) can crushed pineapple
1 (2.5 ounce) package instant vanilla pudding mix
3/4 cup corn syrup
1 cup milk
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 cup butter, softened
1 cup white sugar
1 teaspoon ground cinnamon
1 1/2 cups confectioners' sugar
2 eggs
1 1/2 teaspoons lemon zest
3 tablespoons lemon juice
1 cup chopped pecans
1 (8 ounce) package cream cheese, softened
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 12-inch-square pan.
In a large bowl, cream together the pie filling, crushed pineapple, pudding mix, corn syrup, milk, lemon zest, lemon juice, pecans and cream cheese. Beat with an electric mixer until blended.
Pour mixture into prepared pan. Bake in preheated oven for 50 minutes. Pour lemon glaze over top of cake and bake for an additional 10 minutes. Cool cake completely before cutting into squares.