PART I:
1 lemon cake mix
4 eggs
1 (10 oz.) 7-Up
1 instant pineapple pudding
3/4 c. Wesson oil or Crisco oil
PART II: (FILLING)
1 1/2 c. sugar
1 tbsp. flour
3 eggs, beaten
1 stick butter, melted
1 c. crushed pineapple
1 can shredded coconut
PART I: Combine dry cake mix with pudding mix. Add oil. Beat in eggs, one at a time. Add 7-Up. Bake at 350 degrees using 3 cake pans, about 30 minutes or until done.
PART II: In saucepan, blend sugar and flour. Combine beaten eggs, pineapple, melted butter to sugar and flour. Cook until thick. After removing from fire, add coconut and mix. Spread between layers and sides while cake is hot.
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