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7-Up Cake




Source of Recipe


Anne Byrd


Recipe Introduction


Baked in a 13- by 9-inch pan, this is the consummate potluck cake, moist and sweet with a memorable icing. You could add the liquid that is drained from the crushed pineapple to the cake batter instead of so much 7 Up, but I guess you'd have to call this a Pineapple 7 Up Cake!


List of Ingredients




CAKE:

1 package (18.25 ounces) plain yellow cake mix
1 package (3.4 ounces) vanilla instant pudding mix
3/4 cup vegetable oil
4 large eggs
10 ounces 7 Up

PINEAPPLE COCONUT ICING:

8 tablespoons (1 stick) butter or margarine
2 large eggs
1 1/2 cups granulated sugar
1 tablespoon all-purpose flour
1 can (8 ounces) crushed pineapple, drained and liquid reserved for another use
1 1/2 cups frozen unsweetened coconut or sweetened flaked coconut


Recipe



1. Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist a 13- by 9-inch pan with vegetable oil spray. Set the pan aside.

2. Place the cake mix, pudding mix, oil, and eggs in a large mixing bowl. Mix on low speed for 30 seconds. Stop the machine and scrape down the bowl. Add about 2 ounces of 7 Up at a time, mixing on low after each addition for about 15 to 20 seconds. When all the liquid is added, mix on medium speed for 1 minute. Pour into the prepared pan and bake until the cake is golden brown and springs back when lightly pressed with your finger, 35 to 40 minutes. Remove the pan from the oven and place it on a wire rack to cool.

3. Meanwhile, prepare the Pineapple Coconut Icing. Melt the butter or margarine in a medium saucepan over low heat. Remove the pan from the heat and whisk in the eggs. Combine the flour and sugar and whisk this into the egg mixture until well blended. Return the pan to medium heat, and cook for 10 minutes, whisking constantly, until the mixture thickens and comes to a slight boil. Remove the pan from the heat and add the drained pineapple. Return the pan to the heat for another 2 minutes, stirring. Remove the pan from the heat and stir in the coconut until well blended. Slowly pour the icing over the cooled cake, and spread it evenly.

Note: We poked holes in the cake with a drinking straw (or chopstick) to let the icing seep into the cake. We enjoyed drinking the leftover pineapple juice, but as mentioned it could be used in the cake instead of so much 7 Up. This is a sweet icing. If you can find the frozen unsweetened coconut, use it. If not, you may want to reduce the amount of sugar in the icing to 1 1/4 cups.