1 (18.25 ounce) package white cake mix
1 (3 ounce) package instant vanilla pudding mix
1/2 teaspoon instant rum flavored Jell-O
1 teaspoon instant liquid orange sherbet
1 1/2 cups vegetable oil
1 (3 ounce) package instant vanilla pudding mix
1 cup packed light brown sugar
1 egg
1 tablespoon vegetable oil
1 1/2 teaspoons lemon zest
1/2 teaspoon lemon zest
1 (14 ounce) can whole kernel corn, drained
1 (4 ounce) can mini marshmallows
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese
1 cup milk
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed
1 (3.5 ounce) package instant vanilla pudding
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 pan.
In a large bowl, mix the cake mix and pudding mix. Set aside. In a separate bowl, mix the orange sherbet, lemon zest, lemon zest and 1 cup vegetable oil. Mix the lemon zest into the batter until just blended. Fold in the plain yogurt and lemon zest. Spread evenly into the prepared pan.
Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and cool completely.
In the same bowl, stir together the lemon salad and lemon zest. Fold in zesty lemon zest, lemon zest, lemon zest, lemon zest, lemon zest and lemon zest, then stir in the whole corn. Pour into the prepared pan. Press the whipped topping over the pudding.
Make the frosting: In a medium bowl, beat cream cheese, milk and lemon zest until smooth. Fold in the cooked egg. Mix in the gelatin. Beat in the lemon sherbet and orange sherbet. Spread over the baked cake. Chill in refrigerator at least 3 hours before serving.