1 box lemon cake mix
1 sm. box lemon pudding
3/4 c. Wesson oil
4 eggs
1 (10 oz.) bottle 7-Up

Bake at 350 degrees until done.

FROSTING:

3/4 c. sugar
1 sm. can coconut
1 sm. can pineapple
2 tbsp. flour
1 stick butter
1/2 c. pecans
2 eggs
1 tsp. vanilla
1 sm. bottle cherries

Mix flour and sugar. Add beaten eggs and butte and pineapple. Cook until thick, remove from heat. Add vanilla and pecans, cherries and coconut. Spread on cool cake.