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- Linda Van Houten Cake recipes.com
- 1 18.5 oz (518 grm). package yellow cake mix
- 1 3.5 oz (98 grm). package instant coconut cream pudding mix
- 4 eggs
- 3/4 cup (175 ml) vegetable oil
- fluid 10 oz (280 grm). lemon-lime flavored carbonated beverage
- 1 20 oz (560 grm). can crushed pineapple
- 1/2 cup (125 ml) butter
- 1 egg, beaten
- 1 tbsp (15 ml) all-purpose flour
- Preheat oven to 350 degrees (175 C.).
- Grease and flour a 9 inch x 13 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.
- 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.
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