Yield: 1 Servings
|1||Box yellow or pineapple cake mix|
|1||(4-serving) box vanilla instant pudding|
|¾ cup||Cooking oil|
|1||(12 oz) can 7-UP, at room temperature|
|1||Heaping teaspoon cornstarch|
|1||(#2) can crushed pineapple|
|1½ cup||Flaked coconut|
|1 cup||Coarsely broken pecans|
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