Pineapple Sunrise Cake

1 box pineapple cake mix
1 small box instant vanilla pudding
4 eggs
3/4 cup Crisco oil
10 ounces 7-Up
2 tablespoons corn starch
2 eggs
1-1/2 cups sugar
1/2 cup butter
1 No. 2 can crushed pineapple, drained
1 small bag of coconut

Preheat oven to 300F. Spray three 8 inch cake pans with Pam and set aside. In large mixing bowl, add cake mix, pudding mix, 4 eggs oil and 7-Up. Mix until blended and pour into 8 inch pans. Bake for 30 minutes or until done. Let these cool thoroughly before icing.

In saucepan, heat sugar and butter until melted. Add crushed pineapple, coconut and corn starch. Add 2 beaten eggs and stir until mixture thickens. Ice layers and top of cake. Refrigerate until ready to serve.

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Cajun Country -- New Iberia, Louisiana