Emma McCrary, F.M.S.
Cake:
- 1 pineapple Duncan Hines® cake mix
- 1 (3 oz) package pineapple cream instant pudding
- 4 eggs
- 1 (10 oz) 7-Up®
- 3/4 Crisco oil
Beat 2 minutes. Bake in layer pans at 350° for 25 to 30 minutes.
Make 2 or 3 layers.
Icing:
- 1 1/2 cup sugar
- 1 large can crushed pineapple
- 2 egg yolks
- 2 Tbsp flour
- 1 stick oleo
Mix and cook until thick.
