Recipe By : Carolyn Cloe
Serving Size : 12 Preparation Time :0:00
Categories : Brunch Buffet Dishes
Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pkg. Yellow cake mix
1 pkg. Instant pudding mix -- (Pineapple)
3/4 cup Cooking oil -- (Crisco)
4 Eggs
1 bottle Seven-Up -- (10-oz.)
Frosting:
1 1/2 cups Sugar
2 Tablespoons Flour
1/2 cup Margarine -- (1 stick)
2 Egg yolks -- , slightly beaten
1 med. can Crushed pineapple -- , do not drain
1 cup Coconut -- (+more if needed)
1 cup Chopped pecans -- (+more if needed)
Mix together cake mix and instant pudding. Add oil. Add eggs, beating
well after each addition. Add Seven-Up. Mix well. Bake in 9x13-inch
greased and floured pan at 350 deg. F for approximately 30 minutes, or
until cake pulls away from edge of pan.
Frosting:
Mix together sugar and flour. Add the rest of the frosting ingredients
except the coconut and chopped pecans. Cook on top of stove, or in
microwave oven, until thick; then add the coconut and chopped pecans.
Spread on cake.
