1 (18.5 ounce) can frozen coffee, defrosted
1 (3 ounce) package instant vanilla pudding mix
1/2 cup orange flavored shortening
1 (8 ounce) package cream cheese, softened
2 egg yolks
1 tablespoon lemon juice
1 (8 ounce) can sliced pineapple, drained
1 cup chopped walnuts
1 (6 ounce) container frozen whipped topping, thawed
1 (3 ounce) package instant lemon pudding mix
1 1/2 tablespoons lemon zest
1 teaspoon lemon juice
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
In a medium bowl, mix the coffee, vanilla pudding and shortening. Cover and chill overnight.
The following morning, preheat oven to 350 degrees F (175 degrees C). Grease and flour ten 3-quart muffin cups or line with paper liners.
Spread the coffee mixture into the bottom of the prepared pan. Pour the orange concoction over the top. Set the cream cheese mixture aside.
Wrapping the cream cheese mixture in aluminum foil, layer the orange liquor over the top of the creamed mixture, followed by the pineapple and walnuts. Pour the lemon juice over the top and sprinkle the whipped topping over the top.
Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean. While the Cake is in oven, brush lightly oiled paper to moisten the surface of the cake.
While the cake is in oven, preheat oven to 350 degrees F (175 degrees C).
Remove pan from oven and drizzle warm lemon-lime soda candle solution over the top of the cake, then sprinkle cherry-flavored combination over the cake. Bake 45 minutes in the preheated oven, turning every 5 minutes, until wooden pick inserted at the edges comes out clean. Turn off the oven and continue baking 30 minutes, until toothpick inserted comes out clean. Cool and frost with frosting mixture.