7-UP CAKE

FOR THE ICING:
1 (15 1/4 oz.) can crushed pineapple
1 stick (1/2 cup) butter or margarine
1 1/2 cups sugar
2 egg yolks
3 tbsp. cornstarch
1 cup coconut (optional)
1 cup chopped nuts (optional)
FOR THE CAKE:
1 box lemon cake mix (2 layer size)
1 (4-serving size) box lemon instant pudding
4 eggs
1/2 cup Wesson oil or Crisco
1 (10 oz.) bottle 7-Up

TO MAKE THE ICING:
Cook all ingredients for the icing together, except coconut and nuts, until thick, remove from heat and add coconut and nuts (or sprinkle on top after icing cake), if desired. Set aside to cool.

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Grease 3 (9-inch) cake pans or 1 (13x9-inch) baking pan.*

Combine cake mix, instant pudding mix, eggs and oil. Beat until smooth. Add 7-Up and fold in. Pour into prepared pans.

Bake at 350 degrees F about 25-30 minutes for layer pans or40- 45 minutes for 13x9-inch pan or until toothpick inserted in center comes out clean. Cool layers for 15 to 20 minutes before removing from pans.

Let both cake and icing cool before frosting. Spread cooled icing between layers and on top and sides of cake.

*Other size pans may be used (tube, Bundt, etc.). Follow baking times on cake mix package.