Ingredients1 h 20 m servings 477 cals
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in 4 eggs, oil and the lemon-lime soda. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
- Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- Make cooked pineapple topping: Into large saucepan, combine crushed pineapple, butter, 1 beaten egg, and flour. Cook over low heat until thick. Pour over cake. Keep in the refrigerator.
Per Serving: 477 calories; 28.6 g fat; 51.8 g carbohydrates; 4.9 g protein; 99 mg cholesterol; 456 mg sodium. Full nutrition
ReviewsRead all reviews 4
This cake was extremely moist. The coconut pudding added a very subtle, rich flavor--the cake itself actually didn't have very much coconut flavor. I also liked that the frosting wasn't too sw...
Wonderful! This cake was so moist, everyone loved it! I did poke holes in the top of the cake before adding the topping to let it 'sink' into the cake. I also added chopped pecans and a litt...