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Tropical Cake

The lemon-lime soda and pineapple give this cake a refreshing taste.

12-16 ServingsPrep: 25 min. Bake: 35 min. + cooling

Ingredients

1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant vanilla pudding mix
1-1/4 cups lemon-lime soda
3 eggs
1/3 cup canola oil
TOPPING:
1 cup sugar
2 tablespoons all-purpose flour
2 eggs, lightly beaten
1/2 cup butter, cubed
1 can (8 ounces) crushed pineapple, drained
1 cup flaked coconut

Directions

In a large bowl, combine the cake mix, pudding mix, soda, eggs, and
oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for
35-40 minutes or until a toothpick inserted near the center comes
out clean. Place on a wire rack.
In a small saucepan, combine the sugar, flour, eggs, butter and
pineapple. Cook and stir over medium heat until mixture is thickened
and a thermometer reads 160° or is thick enough to coat the back
of a metal spoon. Remove from the heat; stir in coconut. Spread over

2 of 2

Tropical Cake (continued)

Directions (continued)

warm cake. Cool on a wire rack for 1 hour. Cover and refrigerate.
Yield: 12-16 servings.

Nutrition Facts: 1 serving (1 piece) equals 369 calories, 17 g fat (8 g saturated fat), 82 mg cholesterol, 383 mg sodium, 52 g carbohydrate, 1 g fiber, 4 g protein.