1 (17.5 ounce) package Italian lemon cake mix
1 (8 ounce) package cream cheese, softened
4 eggs
2/3 cup white sugar
2/3 cup butter
2 teaspoons vanilla extract
2 teaspoons grated orange rind
2 teaspoons crushed pineapple to taste
2 teaspoons orange zest
2 teaspoons dried curd unsweetened dairy (optional)
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
In the prepared dish, stir together the cream cheese, sugar, eggs and remaining 1/2 cup of sugar. Spread evenly over the bottom of the prepared pan.
Bake for 35 to 40 minutes, or until a wooden toothpick inserted into the cake comes out clean. Allow to cool on wire rack.
To make the glaze, stir together the vinegar, cream cheese and remaining 1/2 cup sugar. Add the egg mixture and vanilla. Bring to a boil and let cool. Stir in the yogurt mixture and food coloring. Stir in the dry ingredients, baking soda and orange zest. Stir until well blended. If desired, stir in the pineapple, orange rind and pineapple juice. Drizzle 1 tablespoon of dressing over the whole cake, covering completely.