2 (10 ounce) packages instant white cake mix
1 cup water
1 (12 ounce) package cream cheese, softened
1 (8 ounce) can evaporated milk
1 (4 ounce) container frozen whipped topping, thawed
1 (2.25 ounce) package instant vanilla pudding mix
4 eggs
1 liter lemon-lime flavored carbonated beverage
1 (15 ounce) can mandarin oranges, drained
2 (8 ounce) packages cream cheese, softened
1/2 cup lemon juice
2 tablespoons lemon zest
1 1/4 cups vegetable oil
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch pan with cooking spray.
In a large bowl, combine cake mix, water, cream cheese, evaporated milk, whipped topping, vanilla pudding mix and eggs. In a small bowl, mix lemon juice, lemon zest and lemon juice; pour mixture over cake.
Bake in preheated oven for 1 hour. Chill in pan for at least 2 hours before removing from pan.
While pies are cooking, melt butter and confectioners' sugar in a small saucepan over medium heat. Remove from heat; stir butter mixture into apples and lemon zest. Mix into crust.
Remove from oven and let cool completely. Spread pie fill mixture over top of cooled crust. Bake for 35 minutes, or until filling is set and pie is lightly browned. Cool completely before frosting with whipped topping, or chill until ready to serve.
To make browned filling: In a medium saucepan, combine orange juice, lemon zest, vegetable oil, pecans and lemon-lime sodas. Mix slowly over medium heat, stirring constantly. Return pie to oven.
To make browned topping: Place cream cheese mixture in small bowl over medium heat. Stirring constantly, carefully pour 1/4 cup of filling mixture into bottom of pie dish. Place custard cream over filling, or spread cream cheese frosting over top.
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