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Lemon Seven-Up Cake

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ready in: 1-2 hrs
serves/makes:   12

recipe id: 87095
cook method: oven, stovetop

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1 box deluxe lemon cake mix
1 small box (3.5 ounce size) instant coconut pudding mix
1/3 cup oil
3 eggs
10 ounces 7 UP at room temperature


2 eggs
1/2 cup butter
1 cup undrained crushed pineapple
1 1/2 cup sugar


Cake: Beat all cake ingredients together, and pour into a greased and floured tube, or 9 x 13 inch pan. Bake at 350 degrees F for 35 minutes, or until cake tests done with toothpick. Remove from oven, and let cool for 15 minutes before frosting.

Icing: Cook all ingredients together in a small saucepan until thick, stirring constantly. Spread over warm cake, and let icing drip down sides.

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490 calories, 21 grams fat, 73 grams carbohydrates, 5 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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I'm not sure if it's because i used a type of bundt cake pan and it was too deep, but my cake would not cook through and came out with a still liquidy center, even after leaving it in so long i burnt the top it was still not completly cooked. I followed the recipe exactly so maybe just be sure to use a more shallow cake pain. On the other hand i did taste it and it was delicious!

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