7 Up Cake With Pineapple Icing Yum Yum Recipes

Steps:

• 1. CAKE: Combine first 4 ingredients; beat until light and fluffy. Add 7-Up and beat well. Pour into a lightly greased 9x13x2 inch cake pan (or 2 9 inch cake pans). Bake in a preheated 350 degree oven 40 -45 minutes or until done when tested with tooth pick.
• 2. Remove from oven and frost with Pineapple Icing preferably while still warm.
• 3. PINEAPPLE ICING: Blend sugar and flour; combine with beaten eggs, butter, and pineapple in sauce pan, over medium high heat. May have to lower temperature when hot. Cook until THICK, remove from burner. Add coconut, stirring until blended, pour or spread over warm cake. Sprinkle with Walnuts.

Steps:

• Grease and flour a 12 x 17 or 12 x 15-inch pan.
• Mix cake according to directions and bake for 20 minutes or until done; let cool completely.
• Cook pudding with 1 cup milk, let cool.
• Mix pudding, cream cheese and frozen topping with mixer; spread over cool cake.
• Top with crushed pineapple.
• Sprinkle with coconut and nuts.
• Be sure to refrigerate leftovers.

Steps:

• In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; cover and refrigerate., Grease the bottom of two 8-in. square baking dishes. Prepare cake batter according to package directions; pour into prepared dishes. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , Fold whipped topping into pudding until blended. Level cake tops if necessary. Place one cake on a serving plate; spread with half of the pudding mixture. Top with pineapple, and the remaining cake and pudding mixture. Sprinkle with coconut. Store in the refrigerator.

Steps:

• 1. CAKE: Preheat oven to 350 degrees. In a medium mixing bowl combine cake mix,eggs, water, and oil.Divide mixture into 3 greased 9-inch cake pans and bake 20 - 25 minutes. Turn out on rack to cool.
• 2. ICING: Blend together cream cheese and sour cream. Blend in powdered sugar, whipped topping and pudding mix. Fold in drained, crushed pineapple, blending well.
• 3. TO ASSEMBLE CAKE: Turn out first layer top side down on to cake plate, drizzle with 1/3 cup of reserved pineapple juice. Add a layer of icing and smooth almost to edge of layer. Do the same with # 2 layer. Turn out the 3rd layer with top side up, use the last 1/3 of juice. Ice cake all over and refrigerate over night before serving. Can be refrigerated up to 2 weeks.

Steps:

• Grease a 9 x 13 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.

Steps:

• 1. CAKE - Preheat oven to 350 F. Grease and flour 9x13 cake pan. Mix yellow cake mix, eggs, vanilla pudding mix, oil, and cold water together. Pour into pan and bake for 20-25 minutes. Cool 5 minutes in pan, then remove and cool completely on cake rack.
• 2. Frosting - Mix cream cheese and sour cream. Blend in powdered sugar, French vanilla pudding mix, and cool whip. Fold in drained pineapples. Poke holes in cake with fork and pour pineapple juice over dry cake, then add frosting to cake. Refrigerate.