So summer-perfect light cake for everyone to enjoy on a hot, hot day!
Ingredients:
1 (18.25 ounce) package Super Moist lemon cake mix (I use Betty Crocker)
1/3 cup corn oil or applesauce
3 large eggs
1 (12 fl oz) can 7-Up
1 (20 ox) can crushed pineapple with juice, divided
1 (3.5 oz) package instant vanilla pudding mix
1 (8 oz) package frozen whipped topping, thawed
maraschino cherries for garnish
DIRECTIONS
Preheat oven to 350 F. Lightly spray bottom of 13 x 9 glass baking pan with cooking oil spray; set aside.
Prepare cake mix as directed, except substitute 7 Up for the water. Pour into prepared pan and bake for about 30 minutes or until wooden pick inserted in center of cake comes out clean. Cool completely.
Set aside about 1/3 cup of crushed pineapple and dump remainder, juice included, in a mixing bowl. Mix in instant pudding and stir until the mix has dissolved and the pineapple thickens. Fold in thawed whipped topping. Spread pineapple-pudding mixture over cooled cake. Decorate with crushed pineapple and maraschino cherries.
(Note: If cake is made in two 9-inch cakes, then use the pineapple-pudding mixture between the layers and on the top. Don't frost the sides.)
Serves 12
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