Kishkutena camp cake
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Box yellow cake mix |
| 4 | larges | Eggs |
| ¾ | cup | Oil |
| 2 | larges | Eggs, beaten |
| 1 | tablespoon | Flour |
| ½ | cup | Unsalted butter, cut up |
| 3½ | ounce | Pkg instant lemon |
| 1¼ | cup | 7-up |
| ½ | cup | Sugar |
| 1 | cup | Crushed pineapple, drained |
| 3 | tablespoons | Fresh lemon juice |
Directions
PUDDING MIX
PINEAPPLE TOPPING
Cake: Use mixer to combine cake mix, lemon pudding mix, eggs and oil in a bowl until smooth. Mix in 7-up. Transfer to greased 13 x 9 inch baking pan. Use rubber spatula to spread batter evenly. Bake at 350 degrees until lightly browned and wood pick inserted into center comes out clean, about 40 minutes. Let stand 10 minutes on rack before frosting. Topping: Combine eggs, flour, butter, sugar and pineapple in a 1-quart nonaluminum saucepan. Cook, uncovered, over medium heat until thickened, 8 to 10 minutes, stirring often. Remove from heat. Stir in lemon juice. Spread pineapple topping, either hot or warm, over warm cake. To serve, cut into squares. Per serving: 467 cal; 393 mg sod; 56 mg chol; 27 g fat; 58 g carb; 2 g pro.
Submitted By KAREN DECK On 02-20-95