PINEAPPLE 7UP CAKE
Try our raisin cake cake and amish cake, if you enjoy cakes using a icing. They are delicious and simple!
My children have been mad for coconut and pineapple . As soon as I came in an old church cookbook across that recipe for pineapple 7UP cake, I knew it'd be a hit. It is a cake with a not-too-sweet cooked casserole that's all but custard like. This cake is very good for picnics and potlucks.
Since this cake includes a egg yolk we recommend storing it in the refrigerator. Make sure that it's sealed or coated. If you do not need it to be chilly upon functioning, remove it in the refrigerator 1-2 hours.
Vanilla pudding and A yellow cake mix create this pineapple cake such a simple dessert. Pineapple 7UP Cake has pop at coconut and the cake topping.
Ingredients
- 1 small box vanilla instant pudding (3.5 oz )
- 4 large eggs
Pineapple Topping:
- 2 tbsp flour
- 1/2 cup butter
Directions
- Spray a baking pan with cooking spray.
- In a big bowlcombine the cake mix, pudding mix, oil and eggs. Beat until fluffy and light. Insert the 7up and beat well.
- Pour the batter into a greased 9x13 pan.
- Bake for 30-35 minutes until the middle of the cake springs back once you touch it.
- Blend flour and the sugar in a saucepan.
- Stir in pineapple, butter and the eggs. Cook over low heat, stirring continuously, until thickened.
- Remove from the heat and stir in the coconutoil.
- Distribute the pineapple topping over the cake that was warm.
- Put the cake onto a wire rack to cool.