7-Up Layer Cake

My Favorite Cake of all. 3 layers high with a wonderful pineapple frosting that is cooked and rich with coconut. It can be garnished with red or green maraschino cherries depending on the celebrated holiday. If you can't think of any other thing to celebrate, then call me, we'll think of something. This is a gooooooood cake. 7-Up Layer Cake

Ingredients

Cake

  • 1 box Duncan Hines deluxe cake mix, white (or yellow)
  • 1 package instant vanilla pudding (small 3 1/2 oz)
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  • 3/4 cup oil (I suggest mazola corn oil)
  • 4 eggs, large and slightly beaten
  • 1 10 oz bottle 7-up ( room temperature )

Filling and Frosting

  • 1 1/3 cups sugar
  • 3 large eggs, beaten
  • 1 stick butter or margarine
  • 2 Tbsp. AP flour (or cornstarch)
  • 1 can crushed pineapple, about 15-16 ounces
  • 1 can shredded coconut (or flaked)

Directions

Mix all ingredients together adding 7-Up slowly while beating. Scrape sides of bowl and make sure everything is incorporated well. Divide equally into 3 prepared 9 inch cake pans ( greased and floured). Bake at 350 degrees F for 23-25 minutes. Test for doneness. Cool on racks for 5-6 minutes, then turn out onto wire racks and allow to cool completely.

Prepare Filling/Frosting: Melt butter in saucepan, remove from burner and allow to cool. Add sugar, flour, pineapple and beaten eggs. Return to burner and cook and stir constantly until mixture thickens. Remove from burner and add shredded coconut.

Note: If using cornstarch, dissolve it in 3 Tbsp. pineapple juice or water before adding.

By Julia from Orlando, FL

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March 26, 20070 found this helpful

Julie, this sounds delicious. I can't wait to give it a try. Thanks for sharing this recipe!

Please tell me, do you drain the pineapple before adding it to the filling mixture or do you add the pineapple in, juice and all?

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March 27, 20070 found this helpful

Thank you Jill.

If the pineapple is extra full of juice as it sometimes

is depending on brand used, I would drain the

pineapple, add it to the "pot", and then add

back whatever amount of juice it seems to need.

The eggs and flour or cornstarch will thicken

quite a lot of juice. If you think it's too thin, you

can always add another spoonful of flour or

cornstarch providing you disolve it first with a bit

of water or juice prior to adding, and then be sure

to cook it enough to take away the uncooked starchy

taste. Thank you for asking.

Best to you,

Julia

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November 19, 20080 found this helpful

This cake is also good placing the filling between the layers and then frosting with fluffy white frosting all over

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