Ingredients
1 lemon cake mix I used Duncan Hines 16.5 ounce Lemon Supreme Signature Cake Mix
1 3.4 ounce Jello Instant Lemon Pudding
4 eggs
1 1/4 cups 7-up or any lemon lime drink
3/4 cup vegetable oil
Ingredients for Pineapple Filling
1 20 ounce can crushed pineapple, undrained
1 stick butter or margarine or 8 tablespoons or 1/2 cup
1 cup sugar
2 eggs
2 tablespoons all-purpose flour
1 1/2 cups coconut
Instructions
Combine all ingredients and mix well with mixer. Spray 2 (8 inch) cake pans and divide batter. Bake in preheated 325 degree oven for 35-40 minutes testing for doneness as ovens vary. Let cool and frost with your favorite frosting or the pineapple filling recipe
Pineapple Filling Instructions
Mix pineapple, butter, sugar, eggs and flour together. Cook on medium heat until thickens. (I bring this to a low boil, turn down and cook about five minutes stirring often). Remove and add coconut. Let cool and spread between cooled cake layers and on top of cake.
Notes
This cake should be refrigerated.
