Lemon Pineapple Cake

Anita Hoffman

By
@scent4U

An easy to make, moist, delicious cake.
Photo adapted from house344.


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Comments:

Serves:

8-10

Prep:

10 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1 box
(18 ounce) lemon cake mix
1 pkg
(3 ounce) instant lemon pudding
3/4 c
oil
1 can(s)
(10 ounce) carbonated lemon-lime drink or 7 up
6
eggs

GLAZE

1 1/2 c
sugar
1 can(s)
(8 ounce) crushed pineapple
1/2 c
butter
1 c
shredded coconut

COOL WHIP FROSTING

1 can(s)
(8 ounce) crushed pineapple, in juice
1 pkg
(3 ounce) instant coconut cream pudding
1
(8 ounce) container cool whip
1 c
shredded coconut

Directions Step-By-Step

1
Combine cake mix, pudding mix, oil, lemon-lime soda, and 4 eggs and mix well.
2
Pour into a greased and floured 9 X 13 inch pan.
Bake at 350 degree for 55-60 minutes or until golden brown.
Can also be made in a tube pan.
3
Glaze: Combine sugar, pineapple and butter in saucepan.
Beat remaining 2 eggs in a small bowl.
Add to pineapple mixture.
4
Cook until thickened, stirring constantly.
Cool.
Pour glaze over cake and sprinkle with coconut.
A Cool Whip frosting can also be used in place of glaze.
Cool Whip Frosting:Combine all ingredients, except Cool Whip and coconut; beat until blended.
5
Fold in Cool Whip.
Frost and sprinkle with coconut.
Chill.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American