Pineapple Sour Cream Cake
- 1 box sour cream cake mix
- 1 (3 oz.) box instant pineapple pudding
- 1 (10 oz.) bottle 7-Up
- 3/4 cup oil
- 4 eggs
- 1 (8 oz.) can crushed pineapple
- 1/2 cup margarine
- 2 eggs, beaten
- 1 cup sugar
- 1 cup flaked coconut
Mix all cake ingredients. Bake at 350 degrees F for 35 minutes. Chill.
For Icing: Mix first four ingredients and cook until thick. Add coconut. Cool slightly and spread on cold cake. Keep refrigerated. Freezes well.
By Robin from Washington, IA
By guest (Guest Post) Flag
February 6, 20080 found this helpful
This cake sounds so good but I live in Middle Georgia and have never seen sour cream cake mix or pineapple pudding. What are the brand names? Thanks.
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