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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is one of those recipes where it looks like you really worked hard, but it uses convience foods so it is really easy. I like easy. I didn't add the chill time to the stats, but it should sit in the fridge for at least 3-4 hours so that it sets really well. Ingredients:
1 (18 1/4 ounce) package lemon supreme cake mix |
1 (3 1/2 ounce) package french vanilla instant pudding mix |
4 eggs |
3/4 cup vegetable oil |
1 1/4 cups 7-up soda |
1/2 cup lemon juice |
1 (14 ounce) can sweetened condensed milk |
1 (8 ounce) carton frozen whipped topping, thawed |
1 cup crushed pineapple, drained |
1/2 cup coconut |
Directions:
1. CAKE: Combine cake mix, pudding mix, eggs, oil and 7UP in a mixing bowl.
2. Beat on low speed until ingredients are moistened.
3. Beat at medium speed 2 minutes.
4. Spoon batter into three well-greased 9-inch round cake pans.
5. Bake at 350 for 20-25 minutes or until done.
6. Cool in pans on wire racks for 10 minutes.
7. Remove from pans and cool completely on wire racks.
8. FILLING: Combine lemon juice and sweetened condensed milk in a bowl; blend well.
9. Add pineapple and coconut, and then fold in whipped topping – let stand about 5 minutes.
10. TO ASSEMBLE: Spread 1-1/3 cups Coconut-Pineapple Filling between layers and on top.
11. Spread on sides and top of cake.
12. Refrigerate 3-4 hours before slicing.
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