7 - UP CAKE (1)

CAKE:

1 box yellow cake mix
4 eggs
3/4 c. salad oil
10 oz. 7-UP

Combine and beat well. Pour into 13x9 greased pan and cook at 350 degrees. Frost while warm.

FROSTING:

2 eggs, beaten
1 1/2 c. sugar
1 tbsp. flour
1 stick butter
1 lg. can crushed pineapple (don't drain)

Cook until thick, stirring constantly. Take off stove and add 1 can coconut. Pour over warm cake.

7 - UP CAKE (2)

CAKE
INGREDIENTS:

1 white cake mix
1 c. oil
2 eggs
1 can of 7-Up
1/2 c. nuts, optional
1 pkg. instant pudding

TOPPING
INGREDIENTS:

1 pkg. instant pudding (same flavor as cake)
1 c. milk
12 oz. Cool Whip

CAKE
COOKING DIRECTIONS
Combine all cake ingredients and bake at 350 degrees for 35-40 minutes. Cool.

Topping:
COOKING DIRECTIONS

Combine pudding and milk and beat until stiff. Fold in 12 ounces Cool Whip and put on top of cake.

Excellent with pistachio or banana pudding.

7 - UP CAKE (3)

4 eggs
1 yellow cake mix
1 pkg. instant vanilla pudding
10 oz. 7-Up
3/4 c. Wesson oil

Mix well. Bake in 9 x 13 inch pan at 350 degrees for 40 minutes.

FROSTING:

2 eggs, well beaten
1 sm. can crushed pineapple
1 stick butter
1 1/2 c. sugar

Cook in saucepan until thick. Add 1 can coconut; spread on warm cake.

7 - UP CAKE (4)

3/4 c. Wesson oil
1 box lemon cake mix
1 box vanilla pudding
4 eggs
12 oz. 7-Up

ICING:

1 stick butter
2 eggs
1 c. crushed pineapple
1 1/2 c. sugar

Mix your cake mix, vanilla pudding together. Add Wesson oil, eggs and stir. Add 7-Up. Beat real well. Grease your pan. Bake at 350 degrees until brown.

ICING: Melt butter, mix your sugar and eggs together. Add crushed pineapple. Beat your eggs real well. Cook in a double boiler until thick, let it cool before icing cake.

7 - UP CAKE (5)

3 c. plain cake flour
3 c. sugar
2 sticks (1/2 lb.) butter
1/2 c. salad oil
5 eggs
1 tsp. lemon flavoring
1/2 tsp. coconut flavoring
1 bottle 7-Up (sm.)

Cream butter, oil, and sugar. Add eggs, one at a time, beating well. Add flour and 7-Up alternately; add flavorings. Mix together until smooth, being careful not to over beat. Bake in greased and floured 9 inch tube pan at 325 degrees for about 1 hour and 20 minutes. Cake will spring back when done; cool in pan 2 to 5 minutes. While cake is baking, prepare icing.

7-UP CAKE ICING:

1 c. sugar
1/2 c. coconut, fine shredded
1/2 c. evaporated milk
1 tsp. butter

Combine sugar and milk in heavy saucepan and cook until thick over medium heat. Remove from heat and add butter and coconut. Mix well. Spread icing over the top of cake.

7 - UP CAKE (6)

3 c. cake flour
3 sticks butter
6 eggs
1 tsp. lemon extract
3 c. sugar
1/2 c. 7-Up

Blend sugar, butter and eggs until creamy. Add flour, 1 cup at a time. Add lemon extract and 7-Up last. Bake in oven at 325 degrees until cake test is done (toothpick comes out clear). Bake 35-45 minutes until golden brown.

7 - UP CAKE (7)

1 pkg. yellow or lemon cake mix
3/4 c. cooking oil
1 (10 oz.) 7-Up
4 eggs
1 sm. box vanilla instant pudding mix
Pineapple or lemon flavoring

Combine cake mix, eggs, cooking oil, flavoring and instant pudding mix; beat until light and fluffy. Add 7-Up and beat well. Pour into lightly greased 13 x 9 x 2 inch pan. Bake at 350 degrees for 40 minutes. Remove from oven and frost immediately with Pineapple Icing.

PINEAPPLE FROSTING:

1 1/2 c. sugar
2 well beaten eggs
1 c. crushed pineapple & juice
1 tbsp. flour
1 stick butter
1 c. coconut

In saucepan, blend sugar and flour. Stir in eggs and add butter, pineapple and juice. Cook and stir until thickened. Add coconut, stirring to blend. Spread on warm cake. Note: Coconut may be sprinkled on top of cake instead of mixed with icing.

7 - UP CAKE (8)

1 pkg. yellow cake mix
1 pkg. French vanilla instant pudding
3/4 c. oil
3 eggs
1 (12 oz.) bottle 7-Up
1/2 c. walnuts, chopped
1/2 c. shredded coconut

TOPPING:

2 env. Dream Whip
1 1/2 c. cold milk
1 pkg. instant French vanilla pudding

Prepare cake from first 5 ingredients. Bake in an oiled and floured 12 x 9 inch pan for 45 minutes.

Beat Dream Whip and cold milk until stiff, then add the French vanilla instant pudding and beat well. Spread on cake. Sprinkle with the chopped walnuts and coconut.

7 - UP CAKE (9)

1 pkg. lemon supreme cake mix
1 sm. pkg. pineapple cream instant pudding
1/2 c. oil
4 eggs
1 (10 oz.) bottle 7-Up

ICING:

1 1/2 c. sugar
2 eggs
1 stick butter
1 sm. crushed pineapple, drained
1/2 c. flaked coconut

Mix cake mix, pineapple pudding, oil, eggs and 7-UP for 4 minutes at high speed. Put in greased 9 x 13 inch cake pan. Bake at 350 degrees for 25-30 minutes. Cook icing ingredients until it bubbles. Pour on cake while it's hot!

7 - UP CAKE (10)

1 pkg. lemon supreme cake mix
1 pkg. lemon instant pudding mix (3 oz.)
4 eggs
1 c. oil

Gradually add 7-Up and mix all ingredients. Bake at 350 degrees.

ICING:

1 box powdered sugar
1 (8 oz.) cream cheese
1 stick butter
Lemon juice

Put on cooled cake.

7 - UP CAKE (11)

1 lemon cake mix
1 pkg. lemon instant pudding
10 oz. 7-Up
4 eggs
3/4 c. oil

Mix all together and add 7-Up last. Bake in preheated oven at 350 degrees for 30 to 40 minutes.

TOPPING FOR 7-UP CAKE:

1 c. crushed pineapple
1 1/2 c. sugar
2 eggs, slightly beaten
1 tbsp. flour
1 stick butter

Cook until thick, add 1 small can coconut and pour over hot cake.

7 - UP CAKE (12)

1 box yellow cake mix
4 eggs
1 box instant vanilla pudding
3/4 c. vegetable oil
1 (10 oz.) bottle 7-up

Mix together well. Bake in tube pan.

ICING:

2 eggs
1 1/2 c. sugar
1 tbsp. flour
1 stick butter
1 c. crushed pineapple, not drained

Cook until thick. Add 1 cup coconut. Pour over hot cake.

7 - UP CAKE (13)

1 box yellow cake mix
1 box vanilla instant pudding
3/4 c. oil
10 oz. 7-Up
4 eggs

Mix a little at a time when adding 7-Up. Bake at 350 degrees for 35 minutes in a 9 x 13 inch cake pan.

TOPPING:

2 eggs
1 1/2 c. sugar
1 stick butter
1 c. crushed pineapple
3 tbsp. cornstarch
1 1/2 c. coconut

Cook, adding coconut last.

7 - UP CAKE (14)

1 box yellow cake mix
1 box pineapple or vanilla instant pudding
3/4 c. oil
10 oz. 7-Up
4 eggs

ICING:

1 1/2 c. sugar
3 eggs
1 tbsp. flour
1 stick butter
1 c. crushed pineapple, undrained
1 can coconut, smallest size

Beat all together, except 7-Up, add it last. Bake in 13 x 9 x 2 inch pan for 40 minutes in preheated 350 degree oven. Cook all icing ingredients except coconut over medium heat; add coconut and pour over hot cake.

7 - UP CAKE

1 box plain yellow cake mix
1 pkg. vanilla instant pudding
12 oz. bottle 7 - Up
3/4 c. oil
4 eggs, room temperature
2 eggs
2 tbsp. flour
Smallest can (8 oz.) crushed pineapple
1 1/2 c. sugar
1/2 stick butter
1 c. flake coconut

Pour cake mix, pudding, oil and 4 eggs into large mixing bowl. Beat until light and fluffy. Then add 7 - Up. Mix on low speed on mixer until well blended. Pour into lightly greased 9 x 13 inch pan. Bake at 350 degrees about 40 minutes or until tests done in center. Cover immediately with following mixture: beat eggs in sauce pan. Add sugar, flour, butter and pineapple. Stir constantly while cooking over medium heat until thick. Add coconut, use a fork and poke holes in cake. Pour mixture over cake while hot. Delicious!

7 - UP CAKE

1 box pineapple supreme cake mix
4 eggs
1 sm. pineapple instant pudding
3/4 c. vegetable oil
1 (10 oz.) 7-Up

Combine first 4 ingredients. Beat until light and fluffy. Add 7-Up and beat well. Pour into lightly greased and floured 9 x 13 inch pan. Bake at 350 degrees for 40 minutes or until toothpick comes out clean. Leave in pan.

TOPPING:

2 eggs, beaten
1 1/2 c. sugar
1 1/2 tbsp. flour
1 stick butter, melted
1 c. crushed pineapple with juice
1 c. coconut

Blend sugar and flour. Combine with beaten eggs, butter and pineapple. Cook until thick. Add coconut, stirring until blended. Pour over hot cake. Prick cake several times before pouring on topping.

7 - UP CAKE

1 box pineapple cake mix
1 box pineapple pudding (instant)
3/4 c. Wesson oil
4 eggs
1 (10 oz.) bottle 7-Up

Combine. Bake in a long sheet pan or tube pan for 45 minutes at 350 degrees.

ICING:

1 1/2 c. sugar
1 c. crushed pineapple
1 stick butter
1 egg, beaten
1 tbsp. flour

Cook over medium low heat until thickens. Add 1/2 cup nuts and 1/2 cup coconut. Put holes in cake while warm; pour the icing over cake.

7 - UP CAKE

1 box pineapple cake mix
1 box pineapple instant pudding
1/2 c. oil
4 eggs
10 oz. can 7 - Up (1 1/4 c.)

Mix cake mix, pudding, oil, eggs and 7 - Up together. Bake for 35 to 45 minutes in 350 degree oven (325 degrees in glass dish).

FROSTING:

1 1/2 c. white sugar
1 egg, beaten
1 c. coconut
8 oz. can crushed pineapple

Mix all ingredients together and cook for 3 minutes. Let cake cool a little then pour frosting over and refrigerate.

7 - UP CAKE

1 box pineapple cake mix
1 (3 3/4 oz.) box lemon instant pudding
3/4 c. Wesson or Crisco oil
4 eggs
1 (10 oz.) bottle 7-Up

Mix ingredients well and bake in three 9 inch cake pans in preheated 350 degree oven approximately 25 to 30 minutes. Cool.

FILLING FOR LAYERS:

1 1/2 c. sugar
3 tbsp. flour
2 eggs
1 (8 1/2 oz.) can crushed pineapple
1 stick butter

Mix and cook slowly until mixture thickens. Remove from heat. Cool. Add 1 (3 1/2 ounce) can coconut. Frost cool cake.

7 - UP CAKE

1 box orange cake mix
1 pkg. sm. instant coconut cream pudding mix
3/4 c. oil
4 eggs
10 oz. 7-Up

Combine, adding 7-Up last and bake in 3 layers (8 inch pans) at 350 degrees 30 or 35 minutes.

ICING:

1 1/2 c. sugar
3 tbsp. cornstarch
1 stick butter
2 eggs
1 lg. can crushed pineapple
1 can coconut

Cook all but coconut until smooth and thick and then add coconut. Spread between layers and on cake.