Time 1h45m Yield 16 Number Of Ingredients 9 Steps:
Preheat oven to 325 degrees F (165 degrees C). Generously grease a fluted tube pan (such as Bundt®). Beat white sugar and butter together in a bowl using an electric mixer until creamy and smooth; add eggs, 1 at a time, mixing well after each addition. Stir flour, 1 cup at a time, blending well after each addition until batter is smooth; stir in lemon extract. Mix lemon-lime beverage into batter and pour into the prepared pan. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour 15 minutes. Remove cake from pan immediately. Beat confectioners’ sugar, milk, and vanilla extract together in a bowl using an electric mixer on medium until glaze is smooth. Pour glaze over warm cake.
Yield 18 Number Of Ingredients 11 Steps:
Grease a 9 x 13 pan, and preheat oven to 350 degrees F (175 degrees C). Combine cake mix, pudding mix, slightly beaten eggs, and vegetable oil in a mixing bowl. Beat on medium speed until batter is light and fluffy. Add 7-UP ™ , and beat in well. Pour batter into prepared pan. Bake for 35 to 40 minutes, or till done. While cake is baking, prepare the topping; it will take about 15 minutes to prepare. In a medium non-aluminum saucepan, combine sugar and flour. Stir in 2 eggs, butter or margarine, and pineapple. Cook over low heat, stirring constantly, until thickened. Remove from heat, and stir in coconut. Spread topping over warm cake.
Time 1h27m Yield 12 serving(s) Number Of Ingredients 11 Steps:
Empty lemon supreme cake mix and instant pineapple pudding into a large mixing bowl. Add oil and eggs. Beat about 2 minutes. Add 7-Up and mix until well blended. Pour into a greased and floured cake sheet pan. Preheat oven to 350 degrees Fahrenheit. Bake 35 to minutes or until done. While still hot spread with Icing. ICING:. Cook margarine, sugar, pineapple, flour and eggs until thick. Add coconut and blend well. Spread over cake while both are still warm.
Number Of Ingredients 1 Steps:
Ingredients 1 (18.25 ounce) package yellow cake mix 1 (3.5 ounce) package instant vanilla pudding mix 4 eggs 3/4 cup vegetable oil 1 1/4 cups lemon-lime flavored carbonated beverage 1 1/2 cups white sugar 2 tablespoons all-purpose flour 2 eggs 1/2 cup butter 1 (20 ounce) can crushed pineapple with juice 1 (3.5 ounce) package flaked coconut Directions 1. Grease a 9 x 13 pan, and preheat oven to 350 degrees F (175 degrees C). 2. Combine cake mix, pudding mix, slightly beaten eggs, and vegetable oil in a mixing bowl. Beat on medium speed until batter is light and fluffy. Add 7-UP , and beat in well. Pour batter into prepared pan. 3. Bake for 35 to 40 minutes, or till done. While cake is baking, prepare the topping; it will take about 15 minutes to prepare. 4. In a medium non-aluminum saucepan, combine sugar and flour. Stir in 2 eggs, butter or margarine, and pineapple. Cook over low heat, stirring constantly, until thickened. Remove from heat, and stir in coconut. Spread topping over warm cake.
Time 1h Yield 8 large pieces, 16 serving(s) Number Of Ingredients 11 Steps:
Mix together above ingredients. Pour into a 13 x 9 inch baking pan. Bake at 325 for 30 to 35 minutes. FROSTING———. Mix and cook until thick. Add coconut. Let cake cool before icing.
Time 1h30m Yield 16 servings. Number Of Ingredients 12 Steps:
Preheat oven to 350°. Grease and flour a 10-in. fluted or plain tube pan., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon juice and vanilla. Add flour alternately with 7UP, beating well after each addition. , Transfer batter to prepared pan. Bake until a toothpick inserted in center comes out clean, 65-75 minutes. Cool in pan 20 minutes before removing to a wire rack to cool completely., For glaze, in a small bowl, mix confectioners’ sugar, lemon juice and enough 7UP to reach desired consistency. If desired, stir in zest. Drizzle over cake.
