Cake:

1 lemon cake mix
1 4 oz. serving package instant vanilla pudding
4 eggs beaten
3/4 cup vegetable oil
10 oz. 7-up

Glaze:

1 1/2 cups sugar
1 stick of butter
1 small can crushed pineapple, drained
2 eggs beaten
1 cup flaked coconut

Preheat oven to 325F.

Grease and flour 2 round cake pans

In a large bowl, combine cake mix, pudding, eggs, oil, and 7-up until well blended. Beat on high 2 minutes. Pour batter into prepared cake pans.

Bake at 325 for 30 minutes. Cool in pans on rack.

While cake is cooling, prepare glaze by melting butter and sugar together, add pineapple, stir to mix. Add eggs slowly, tempering them so that they do not curdle.

Bring to a boil and reduce heat to a simmer. Once mixture thickens, add the coconut.

Place one cake layer on plate and drizzle with glaze. Top with remaining cake layer and pour glaze over all.

Refrigerate until ready to serve.

Enjoy!

Submitted by: Martha Britt