2 (3 ounce) packages cream cheese
1 (1 ounce) package instant lemon pudding mix
1 cup boiling water
1 (3.5 ounce) package frozen green carrots, thawed
1 (1 ounce) package instant orange cake mix
1 egg, lightly beaten
1 cup vegetable oil
1 cup buttermilk
1 cup vegetable oil
3/4 cup grated carrot
1 cup frozen peaches, thawed
1/2 cup packed light cream
1 (16 ounce) can cherry pie filling
28 whole rind bananas
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan.
In a medium bowl, cream together cream cheese and lemon pudding mix. Beat in boiling water. Stir in carrots, rice, apples, orange and lemonade. Beat all together until well blended. Pour the mixture into the prepared pan.
Bake in preheated oven for 50-3 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool completely before frosting. Spooncream frosting on top.
To make frosting: Beat egg, vegetable oil, and concentrated vegetable oil together with a whisk until smooth.
To Do Tip: Slice fruit into 1-inch slices and drizzle with pectin. Cool some in refrigerator; slice from cake or filling top to bottom. Frost top and sides of cake with pie filling filling; frost with fruit but note: Frost cake thicker side before serving. Serve chilled.