Pineapple Cake

Emma McCrary, FMS

  • 1 pineapple Duncan Hines® cake mix
  • 1 (3 oz) package pineapple cream instant pudding
  • 4 eggs
  • 1 (10 oz) 7-Up®
  • 3/4 cup Crisco® oil

Icing:

  • 1 1/2 cup sugar
  • 1 large can crushed pineapple
  • 2 eggs yolks
  • 2 Tbsp flour
  • 1 stick oleo

Cake:

Beat 2 minutes. Bake in layer pans at 350° for 25 to 30 minutes.

Makes 2 or 3 layers.

Icing:

Mix and cook until thick.





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