Yield: 1 Servings
Measure | Ingredient |
---|---|
1 \N | Box yellow or pineapple cake mix |
4 \N | Eggs |
1 \N | (4-serving) box vanilla instant pudding |
¾ cup | Cooking oil |
1 \N | (12 oz) can 7-UP, at room temperature |
1 cup | Sugar |
1 \N | Heaping teaspoon cornstarch |
4 \N | Eggs |
½ cup | Margine |
1 \N | (#2) can crushed pineapple |
1½ cup | Flaked coconut |
1 teaspoon | Vanilla |
1 cup | Coarsely broken pecans |
FILLING:
Beat all ingredients together well for 2 minutes with electric mixer.
Pour batter into 3 (8") layer pans, or a 15 x 10" jelly roll pan that has been greased & floured. Bake at 325 degrees for 25-30 minutes.
Cool for 10 minutes, if in layer pans, and remove from pans to cool thoroughly on wire rack. Fill & frost.
FILLING: Combine first 6 ingredients and cook over medium heat until thick. Remove from heat and add vanilla and pecans. Cool before spreading between layers and over cake. If using a 15 x 10" pan, leave cake in pan and spread frosting over the top. Very moist & delicious!
Recipie from Woman's Circle.
From: POWERSLAVE #11 @1717007