pineapple seven-up cake
- Categories
- Brunch
- Buffet dish
- Cakes
- Yield
- 12 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | Yellow cake mix |
| 1 pack | Instant pudding mix; (Pineapple) |
| ¾ cup | Cooking oil; (Crisco) |
| 4 | Eggs |
| 1 | Bottle Seven-Up; (10-oz.) |
| 1½ cup | Sugar |
| 2 tablespoons | Flour |
| ½ cup | Margarine; (1 stick) |
| 2 | Egg yolks; , slightly beaten |
| 1 can | (med) Crushed pineapple; , do not drain |
| 1 cup | Coconut; (+more if needed) |
| 1 cup | Chopped pecans; (+more if needed) |
FROSTING
Mix together cake mix and instant pudding. Add oil. Add eggs, beating well after each addition. Add Seven-Up. Mix well. Bake in 9x13-inch greased and floured pan at 350 deg. F for approximately 30 minutes, or until cake pulls away from edge of pan.
Frosting:
Mix together sugar and flour. Add the rest of the frosting ingredients except the coconut and chopped pecans. Cook on top of stove, or in microwave oven, until thick; then add the coconut and chopped pecans.
Spread on cake.
Recipe by: Carolyn Cloe Posted to MC-Recipe Digest V1 #729 by C4<c4@...> on Aug 09, 1997
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