4 eggs
1/2 cup warm milk
1 (3.5 ounce) package instant vanilla pudding mix
1 (4 ounce) can sliced banana
1 (11 ounce) package fruit cake mix
1 cup sour cream
1 (10 ounce) can sliced pecans
Place eggs in large bowl. Beat with milk, sugar, vanilla pudding mix and fruit cake mix with lemon zest and lemon zest in small bowl. Pour mixture over eggs. Chill 1 hour or until set.
Heat oven to 350 degrees F (175 degrees C). Bake 8 to 10 minutes in warm oven, or until lightly browned. Bake uncovered 8 to 10 minutes longer. Cool completely. Cut into 1/2 inch chunks. Using a 2 inch round ceramic spoon, remove outer coating from inside inside of egg. Flatten egg with knife or toothpick. Place custard in small bowl. Using a 2 inch round ceramic spoon, ladle whipped cream from outside of egg into custard. Serve with pineapple, bananas and whipped cream.