1 (18 ounce) package red and orange flavored cake mix
1 (18 ounce) package yellow cake mix
1 (3 ounce) package instant vanilla pudding mix
1 (3.4 ounce) package instant lemon pudding mix
2 cups vegetable oil
3 eggs
2 cups water
1 cup white sugar
1 (3 ounce) package instant vanilla pudding mix
1 cup chopped walnuts
Prepare and bake cake by mixing 1/2 cup cake mix with lemon cake mix and 1 cup cake mix with pudding mix.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
To Make Crust: In a large bowl, cream together 1/2 cup butter, sugar, eggs and 1 cup water until smooth. Beat in 1 cup sugar.
To Make Crust: Spread mixture into the bottom and side of prepared pan. Place 3/4 cup of filling mixture on top of filling mixture. Form edges of crust with hands and press edges together. Cover with 1 cup of chopped walnuts. Brush top of crust with egg white cream. Cover if necessary with plastic wrap.
Bake uncovered in preheated oven for 60 minutes. Turn oven down to 350 degrees F (175 degrees C) and bake an extra 30 minutes.
For the Crumb Topping: In a small bowl, stir together 1/2 cup butter, 1 tablespoon lemon zest and water until smooth. Beat egg white into butter mixture until frothy. Beat lemon zest into water mixture. Stir in flour and orange juice.
Preheat oven to 350 degrees F (175 degrees C).
Beat cream cheese and 1 cup lemon zest into butter cream, mixing just until. Beat cream cheese into lemon mixture. Beat egg white into lemon mixture until frothy.
In a large bowl, cream together 2/3 cup lemon pudding mix and 1 cup honey. Beat 1/2 cup lemon cream into butter cream mixture. Beat cream cheese mixture into whipped cream. Beat lemon mixture into remaining 1/2 cup lemon whipped cream. Pour filling mixture into crust.
Bake uncovered for 60 minutes in the preheated oven. Thaw before serving.
⭐ ⭐ ⭐ ⭐ ⭐