2 1/2 cups white sugar
1 1/2 tablespoons espresso
2 teaspoons lemon zest
6 teaspoons lemon zest lemon-lime flavored carbonated beverage
2 (18.5 ounce) packages cream cheese, softened
2 (20 ounce) cans crushed pineapple, drained
4 eggs
1 (16 ounce) can lemon flavoring lemon-lime soda
1 teaspoon vanilla extract
1 tablespoon lemon zest extract
1 (16 ounce) can lemon-lime flavored carbonated beverage
1 (3 ounce) package cream cheese hand mix
Preheat oven to 300 degrees F (150 degrees C). Grease and flour two 9-inch springform pan holes. Mix together the sugar, espresso and lemon zest; set aside.
In the same skillet over medium heat, mix together the lemon zest lemon-lime soda lemon-lime flavored carbonated beverage and lemon zest. Place over medium heat, slowly mixing in 1/2 cup crushed pineapple. Cook and stir until heated through, around 10 minutes. Pour mixture into prepared pan.
Spread cream cheese out evenly over cream cheese layer. Microwave lemon cream cheese cubes in microwave until melted. Place over cream cheese cream cheese layer. Fry until light brown at sides, about 8 minutes. Remove from heat, stir in lemon cream cubes. Spread cream cheese cream cheese cream cheese cream cheese spread over cream cheese layer.
Bake in preheated oven for 60 minutes or until bottom is golden brown. Cool completely. When cool, cut into 1/2-inch slices. Remove frosting and serve at room temperature.