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    Lemon-Lime Cake with Pineapple Curd *

    Source of Recipe

    From "The Cake Mix Doctor" by Anne Byrn

    List of Ingredients

    • 1 package (about 18 ounces) plain lemon cake mix
    • 1 package (3.4 ounces) vanilla instant pudding mix
    • 4 large eggs
    • 3/4 cup vegetable oil
    • 1 (12-ounce) can 7-Up or lemon-lime soda
    • .
    • Pineapple Curd:
    • 1 can (about 15 ounces) crushed pineapple in juice, undrained
    • 1 stick of butter, cut in pieces
    • 3 large eggs
    • 1 Tbsp flour
    • 1/2 cup sugar
    • 1 Tbsp fresh lemon juice


    1. Pineapple curd can be made up to 4 days ahead and stored in the refrigerator. Combine the pineapple with its juice, the butter bits, eggs, flour, sugar and lemon juice in a medium nonstick or stainless-steel saucepan. Cook without boiling the mixture over medium heat, stirring constantly until thickened, 6 to 8 minutes. Pour the curd into a bowl and cover with plastic wrap or waxed paper so that it touches the surface. Refrigerate to cool and thicken completely, about 1 hour. Stir before using.

    2. For the cake:
      Place a rack in the oven's center and heat to 350 F. Generously grease three 9-inch round cake pans with shortening, then dust with flour. Shake out excess. Set aside.

    3. Place cake mix, pudding mix, eggs, oil and 7-Up in a large mixing bowl. Blend at low speed of an electric mixer 1 minute. Stop to scrape down the bowl. Increase mixer speed to medium and beat 2 to 3 minutes more, scraping bowl again. The batter should look thick and well combined. Divide batter among the prepared pans, smoothing it with a rubber scraper.

    4. Place pans in the heated oven, spacing pans slightly apart. If oven's not that large, place third pan on one rack above. Bake the cakes at 350 for 20 to 25 minutes, until cake edges begin to separate from pan sides. Place cake pans on a rack and cool 10 minutes. Run a table knife around the edges and invert layers onto a rack. Invert them again onto another rack so that the cakes are right side up. Cool completely.

    5. Place one cake layer, right side up, on a serving platter. Spread top only with a third of the pineapple curd. Repeat twice as you stack the layers. Store in a cake saver in the refrigerator up to 1 week. At serving time, frost sides with Whipped Cream Frosting, if desired.

      Makes 16 servings.

    Final Comments

    Our family loved this cake, and the pineapple curd is scrumptious! It remains a favorite of my son's to this day.




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