Yield: 12 servings
|1 each||Box Lemon Supreme Cake Mix|
|1 each||Box Pineapple Inst Pudding|
|1 can||Crushed Pineapple, small|
|⅔ cup||Vegetable oil|
|10 ounces||Bottle Seven-Up|
|1 can||Angel Flake Coconut|
Empty 1 box Duncan Hines Lemon Supreme cake mix and 1 box Jello Instant Pineapple Pudding Mix into a large mixing bowl. Add oil and eggs. Beat about 2 minutes. Add Seven-Up and mix until well blended.
Pour into a sheet cake pan that has been greased and floured. Bake 35 to 40 minutes or until done in a preheated 350 degree oven. While still hot spread with Icing: Cook margarine, sugar, pineapple, flour and eggs until thick. Add coconut and blend well. Spread over cake while both are still warm. Shared by MARY BOWLES, Prodigy ID# DNSR31A.
Submitted By KAREN MINTZIAS On 11-19-94