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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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Very pretty cake, it's also quite moist. Makes a nice presentation especially if you use a cake decorator and put a boarder at the top and bottom with the white icing. Ingredients:
hawaiian supreme cake |
1 box lemon supreme cake mix (duncan hines) |
1 box vanilla instant pudding |
4 eggs |
3/4 cup oil |
1 - 12oz can of 7up |
filling and topping |
1 #2 can crushed pineapple (drained) |
3 slightly beaten eggs |
1 1/4 sticks margarine |
3 heaping tablespoons flour |
1 can angelflake coconut |
1 1/2 cup sugar |
Directions:
1. Cake Directions:
2. Sift together cake mix and pudding. Add eggs one at the time beating after each addition. Add 7up allowing to dribble on side of the bowl, add oil, pour into 3 nine inch cake pans that has been greased and floured. Bake at 325* for 30-35 minutes.
3. Filling and Topping Directions
4. Combine all ingredients except coconut. Cook at med. heat and stir till thick. Remove and stir in coconut. Let Cool.
5. Frost sides of cake with a white Cream Cheese Icing or any whip cream type icing you can also sprinkle coconut on the white icing if you wish.
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