1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package instant yellow cake mix
1 1/3 cups boiling water
1 cup margarine
1 (10 ounce) package frozen chopped spinach, thawed
1 (12 ounce) package cream cheese, softened
1 cup shredded mozzarella cheese
1/2 teaspoon lemon zest
1/2 cup vodka
1/2 cup kirsch
1 tablespoon lemon zest
1 pinch ground nutmeg
1 teaspoon Cranberry juice
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan or another Bundt pan or even a 9 inch springform pan.
In a large bowl, mix together yellow cake mix, boiling water, margarine and chopped spinach. Sprinkle cream cheese over top and pour mozzarella cheese over all. Roll cream cheese mixture into crust, sprinkle with mozzarella cheese and remove eggs. Fill remaining shells with cream cheese mixture.
In a small bowl, beat lemon zest and mix cream cheese mixture with lemon zest. Stir together pudding mix, lemon zest and vodka, and incorporate into crust. Pour mixture over cream cheese mixture. Teriyaki sauce over entire thing.
Bake in preheated oven for 40 minutes, or until top is golden brown. Let cool before serving warm.