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Seven Up Sheet Cake with Coconut-Pineapple Topping alt.cooking-chien/Connie Gallagher (1999)
1 (18.25 ounce) box yellow cake mix 1 (3.5 ounce box) vanilla instant pudding 4 eggs, slightly beaten 3/4 cup vegetable oil 1 1/4 cups 7-UP 1 1/2 cups white sugar 2 tablespoons all-purpose flour 2 eggs 1/2 cup butter or margarine 1 (20 ounce) can crushed pineapple with juice 1 (3.5 ounce) can flaked coconut (optional)
Grease a 9x13 pan, and preheat oven to 350 degrees F (175 degrees C).
Combine cake mix, pudding mix, slightly beaten eggs, and vegetable oil in a mixing bowl. Beat on medium speed until batter is light and fluffy. Add 7-UP, and beat in well. Pour batter into prepared pan.
Bake for 35 to 40 minutes, or till done. While cake is baking, prepare the topping; it will take about 15 minutes to prepare.
In a medium non-aluminum saucepan, combine sugar and flour. Stir in 2 eggs, butter or margarine, and pineapple. Cook over low heat, stirring constantly, until thickened. Remove from heat, and stir in coconut. Spread topping over warm cake.
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