1 (18 ounce) package vanilla cake mix
1/2 cup margarine
1/2 cup vegetable oil
1 (18 ounce) can coffee flavored liqueur
1 (3 ounce) can crushed pineapple with orange zest, juice reserved
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 cup butter, softened
2 eggs
3 tablespoons lemon juice
1 (12 ounce) package instant vanilla pudding mix
1 teaspoon lemon zest
1 (8 ounce) package instant vanilla pudding
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch pan with nonstick spray.
In a large bowl, mix cake mix, margarine, oil, coffee liqueur, crushed pineapple with orange zest, cream cheese and lemon zest. Pour mixture into prepared pan.
Bake at 350 degrees F (175 degrees C) for 60 minutes or until toothpick inserted in center comes out clean. Cool completely, then frost with frosting glaze. Let cool completely, then frost with frosting glaze. Cut into bars. Store in refrigerator.
To make the glaze: Mix vanilla pudding, lemon zest and lemon zest in small bowl. Dip bottom of prepared pan into chocolate glaze and press vents in side of pan. Place cake on baking sheet to prevent warping. Frost cake with frosting glaze while still warm.
This is a cake that improves in flavor the longer it has a chance to meld. It took a mere 4 minutes to achieve this result, and the cake itself doesn't lose any quality once it's risen more than a few minutes. As another writer noted, I too, added a little water (not milk) to keep the consistency I noted above. This is still a work in progress, but worth it. I will try it over time and perhaps add other flavors, as well. This is a cake that improves in flavor the longer it has a chance to meld. It took a mere 4 minutes to achieve this result, and the cake itself doesn't lose any quality once it's risen more than a few minutes. As another writer noted, I too, added a little water (not milk) to keep the consistency I noted above. This is still a work in progress, but worth it.
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