1 small box vanilla instant pudding
1 (18.25 ounce) box white or yellow cake mix
3/4 cup vegetable oil
1 (10 ounce) can 7-Up
1 1/2 cups granulated sugar
2 tablespoons flour
1/2 cup (1 stick) butter or margarine
1 (8 ounce) can crushed pineapple, drained
1 (4 ounce) can coconut
1/2 cup nuts
Cake: Combine pudding mix, cake mix and vegetable oil. Add eggs, one at a time, beating well after each addition. Blend 7-Up into batter. Pour into three 9-inch cake pans that have been greased and floured. Bake at 350 degrees F for 20 minutes. Remove from oven; let stand for 10 minutes. Remove layers from pans and cool on racks. Place Filling between layers and on top of cake.
Filling: Mix sugar and flour. Add slightly beaten eggs and butter or margarine. Place in top of double boiler and cook until consistency of syrup. Add remaining three ingredients.
Variation: Use lemon cake mix and instant pineapple pudding mix.
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