| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Brunch, Buffet dish, Cakes | 12 | Servings | |
INGREDIENTS
| 1 | Yellow cake mix | |
| 1 | Instant pudding mix | |
| Pineapple | ||
| 3/4 | c | Cooking oil, Crisco |
| 4 | Eggs | |
| 1 | Bottle Seven-Up, 10-oz. | |
| 1 1/2 | c | Sugar |
| 2 | T | Flour |
| 1/2 | c | Margarine, 1 stick |
| 2 | Egg yolks, slightly beaten | |
| 1 | med Crushed pineapple | |
| do not drain | ||
| 1 | c | Coconut, +more if needed |
| 1 | c | Chopped pecans, +more if |
| needed |
INSTRUCTIONS
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. Recipe by: Carolyn Cloe Posted to MC-Recipe Digest V1 #729 by C4 <c4@groupz.net> on Aug 09, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 208
Calories From Fat: 88
Total Fat: 9.9g
Cholesterol: 93.2mg
Sodium: 85.3mg
Potassium: 44.1mg
Carbohydrates: 28g
Fiber: <1g
Sugar: 26.3g
Protein: 2.8g