My kids have been crazy for pineapple and coconut lately. When I came across this old recipe for pineapple 7UP cake from an old church cookbook, I knew it would be a hit. It’s a moist cake with a not-too-sweet cooked frosting that is almost custard like. This easy cake is great for potlucks and picnics.
Some 7UP cakes are made from scratch and are in a bundt cake form, but this pineapple 7UP cake is made from a box cake mix. A small box of dry pudding mix, eggs, oil and 7UP make this cake not only easy, but very moist and flavorful.
Pineapple 7UP Sheet Cake A yellow cake mix and vanilla pudding make this delicious pineapple cake such an easy dessert. Pineapple 7UP Cake has soda in the cake and coconut topping.
For the Cake: 1 box yellow cake mix 1 small box vanilla instant pudding (3.5 ounces) 4 large eggs ¾ cup vegetable oil 1 ¼ cups 7UP soda Pineapple Topping: 1 ½ cups sugar 2 tablespoons all-purpose flour 2 large eggs (beaten) ½ cup butter 20 ounces crushed pineapple (with juice) ½ cup shredded coconut
Preheat the oven to 350º Fahrenheit. Spray a 9x13 baking pan with cooking spray. In a large bowl, combine the cake mix, pudding mix, eggs and oil. Beat until light and fluffy. Add the 7up and beat well. Pour the batter into a greased 9x13 baking pan. Bake for 30-35 minutes or until the center of the cake springs back when you touch it. While the cake is baking, make the pineapple topping. Combine the sugar and flour in a saucepan. Stir in the eggs, butter and pineapple. Cook over low heat, stirring constantly, until thickened. Remove from the heat and stir in the coconut. Spread the pineapple topping over the warm cake. Place the cake on a wire rack to cool completely. Serve with whipped cream. Store in an airtight container in the refrigerator.