Tuesday, 12 May 2020
This cake is from the early 60's. My mother made it often. M...M...M...!
Ingredients:
- 1 18-ounce box lemon supreme cake mix
- 1 3 1/2-ounce box instant lemon pudding and pie filling
- 3/4 c. salad oil
- 1 10-ounce bottle 7-Up®
- 4 eggs
Directions:
- Blend cake mix, pudding, oil, 7-Up® and eggs.
- Beat with electric mixer for 4 minutes.
- Bake in 3 9-inch greased and floured cake pans in a 325 degree oven for 30 minutes; or in a Pyrex 9x13x2-inch dish for 45 minutes, or a tube pan at 350 degrees for 50 to 60 minutes.
Pineapple Frosting…
Ingredients:
- 1 3 1/2-ounce box instant vanilla pudding and pie filling
- 1 20-ounce can crushed pineapple with juice
- 1 12-ounce tub frozen whipped topping, thawed
Directions:
- Combine the pudding mix with the can of crushed pineapple. Stir and let stand 5 minutes. Fold in the whipped topping. Frost between the layers and on top and sides of cake. Refrigerate.