1 pkg. yellow or lemon cake mix
3/4 c. cooking oil
1 (10 oz.) 7-Up
4 eggs
1 sm. box vanilla instant pudding mix
Pineapple or lemon flavoring

Combine cake mix, eggs, cooking oil, flavoring and instant pudding mix; beat until light and fluffy. Add 7-Up and beat well. Pour into lightly greased 13 x 9 x 2 inch pan. Bake at 350 degrees for 40 minutes. Remove from oven and frost immediately with Pineapple Icing.

PINEAPPLE FROSTING:

1 1/2 c. sugar
2 well beaten eggs
1 c. crushed pineapple & juice
1 tbsp. flour
1 stick butter
1 c. coconut

In saucepan, blend sugar and flour. Stir in eggs and add butter, pineapple and juice. Cook and stir until thickened. Add coconut, stirring to blend. Spread on warm cake. Note: Coconut may be sprinkled on top of cake instead of mixed with icing.