Pineapple Sour Cream Cake Recipes
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February 5, 2008
- 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
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