7 Up Cake With Pineapple Icing Yum Yum Recipes

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7-UP CAKE



7-Up Cake image

I couldn't believe there wasn't a Granny's 7-Up Cake recipe on here! Is it just a Southern thing? If so, accept our gracious hospitality and treat yourself to this wonderful dessert. Can use Pineapple Cake mix with Vanilla Pudding mix.

Provided by SmHerndon

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 12

1 (18 ounce) package yellow cake mix
1 (5 ounce) package instant pineapple pudding
3/4 cup cooking oil
4 eggs
1 (10 ounce) bottle 7-up
1 1/2 cups sugar
2 tablespoons flour
1/2 cup margarine (1 stick)
2 egg yolks, slightly beaten
1 (6 ounce) can crushed pineapple, do not drain
1 cup coconut (more if needed)
1 cup chopped pecans (more if needed)

Steps:

  • Mix together cake mix and instant pudding. Add oil. Add eggs, beating well after each addition. Add Seven-Up. Mix well. Bake in 9x13-inch greased and floured pan at 350* for approximately 30 minutes, or until cake pulls away from edge of pan.
  • Frosting.
  • Mix together sugar and flour. Add the rest of the frosting ingredients except the coconut and chopped pecans. Cook on top of stove, or in microwave oven, until thick; then add the coconut and chopped pecans.
  • Spread frosting on cake while both are still warm.

Nutrition Facts : Calories 633.5, Fat 39.6, SaturatedFat 9.2, Cholesterol 102.8, Sodium 397.5, Carbohydrate 67.1, Fiber 2.6, Sugar 48.6, Protein 6

PINEAPPLE YUM YUM CAKE



PINEAPPLE YUM YUM CAKE image

We have a local published cooking contest here each year. A couple of years ago one of my neighbors won in the dessert section. He has won several Blue Ribbons at the County Fair with different items, especially canned items. Though he is a retired Flight Engineer from NASA he is very talented in the kitchen. This recipe is one...

Provided by Jewel Hall

Categories     Fruit Desserts

Time 1h25m

Number Of Ingredients 13

CAKE
1 box yellow cake mix
3 medium eggs
1 1/2 c cold water
1 box instant vanilla pudding mix
1/3 c oil
ICING
8 oz cream cheese, softened
8 oz sour cream
4 Tbsp powdered sugar
12 oz whipped topping
1 box instant french vanilla pudding mix
20 oz can crushed pineapple, drained, juice reserved

Steps:

  • 1. CAKE: Preheat oven to 350 degrees. In a medium mixing bowl combine cake mix,eggs, water, and oil.Divide mixture into 3 greased 9-inch cake pans and bake 20 - 25 minutes. Turn out on rack to cool.
  • 2. ICING: Blend together cream cheese and sour cream. Blend in powdered sugar, whipped topping and pudding mix. Fold in drained, crushed pineapple, blending well.
  • 3. TO ASSEMBLE CAKE: Turn out first layer top side down on to cake plate, drizzle with 1/3 cup of reserved pineapple juice. Add a layer of icing and smooth almost to edge of layer. Do the same with # 2 layer. Turn out the 3rd layer with top side up, use the last 1/3 of juice. Ice cake all over and refrigerate over night before serving. Can be refrigerated up to 2 weeks.

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