1 (18 ounce) package orange cake mix
1 (3 ounce) package instant vanilla pudding mix
1 (8 ounce) package cream cheese, softened
1 3/4 cups milk
1 (16 ounce) can crushed pineapple, drained
1 (15 ounce) can whole kernel corn, drained
1 (3.5 ounce) package instant vanilla pudding
1 (3 ounce) package instant chocolate pudding
3 eggs, beaten
1/4 cup butter, melted
1 teaspoon vanilla extract
1/2 cup lite chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, combine cake mix, pudding mix, cream cheese, milk, crushed pineapple and corn. Mix thoroughly. Pour batter into prepared pan.
Bake in preheated oven for 50 minutes, or until a toothpick inserted into center of the cake comes out clean. Cool completely before removing from pan.
In a large bowl, beat egg, butter and vanilla until light and fluffy. Beat in sugar, corn syrup and pineapple. Mix thoroughly. Spread over cooled cake.
Spread evenly over cake. Chill overnight in refrigerator.
Meanwhile, prepare the chocolate pudding according to package directions. Beat egg, cream cheese and milk mix until smooth. Stir in crushed pineapple, corn and pudding mix.
Beat egg white until frothy. Beat egg yolks into cream cheese mixture. Beat egg whites until stiff peaks form. Beat cream cheese mixture into pineapple mixture. Fold 1/2 cup of the lemon peels into whipped cream. Spread remainder of pineapple mixture on top of cake.