This cake is from the early 60's. My mother made it often.
M...M...M...!
Ingredients:
1 18-ounce box lemon supreme cake mix
1 3 1/2-ounce box instant lemon pudding and pie filling
3/4 c. salad oil
1 10-ounce bottle 7-Up®
4 eggs
Directions:
Blend cake mix, pudding, oil, 7-Up® and eggs. Beat with electric mixer for 4 minutes. Bake in 3 9-inch greased and floured cake pans in a 325 degree oven for 30 minutes; or in a Pyrex 9x13x2-inch dish for 45 minutes, or a tube pan at 350 degrees for 50 to 60 minutes.
Pineapple Frosting…
Ingredients:
1 3 1/2-ounce box instant vanilla pudding and pie filling
1 20-ounce can crushed pineapple with juice
1 12-ounce tub frozen whipped topping, thawed
Directions:
Combine the pudding mix with the can of crushed pineapple. Stir and let stand 5 minutes. Fold in the whipped topping. Frost between the layers and on top and sides of cake. Refrigerate.
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