I first tasted this wonderful cake back in the early 80's on a trip to my grandmother's house back in Tennessee. It was on a hot summer day and she had this cake in the refrigerator and served it nice and cold. Holy cow, what a refreshing summer treat it was! She wrote out this recipe for me and I kept it for years, but lost it for a time. I found it in one of those church ladies cook books several years later and wanted to make sure that I didn't lose it again. I've always liked this better refrigerated, but you can serve it warm or room temperature or whatever way that you like it best!
servesMakes a 9 X 13 sheet cake
prep time10 Min
cook time30 Min
Ingredients For 7-up cake
yellow or pineapple cake mix (i prefer pineapple)
vegetable or canola oil
instant vanilla pudding mix (small)
(7 oz size) 7-up note: since i'm unable to find this size, i just measure out 7 ounces
crushed pineapple (20 oz)
1 1/2 c
flaked coconut (optional)
How To Make 7-up cake
Preheat oven to 350 degrees. Grease and flour a 9 X 13 baking pan, set aside.
Mix together all ingredients until smooth. Pour batter into prepared pan and bake for 30 minutes or until cake tests done. While cake is still hot, poke holes in the cake with meat fork and pour topping over hot cake.
TOPPING: Mix all ingredients in heavy saucepan and cook over medium heat until thickened. Pour over cake while still hot.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!