A yellow cake mix and vanilla pudding make this delicious pineapple cake such an easy dessert. Pineapple 7UP Cake has soda in the cake and coconut topping.
My kids have been crazy for pineapple and coconut lately. When I came across this old recipe for pineapple 7UP cake from an old church cookbook, I knew it would be a hit. It’s a moist cake with a not-too-sweet cooked frosting that is almost custard like. This easy cake is great for potlucks and picnics.
Some 7UP cakes are made from scratch and are in a bundt cake form, but this pineapple 7UP cake is made from a box cake mix. A small box of dry pudding mix, eggs, oil and 7UP make this cake not only easy, but very moist and flavorful.
The cake part of this recipe is very easy. Simply pour all of the ingredients except the 7UP in a large mixing bowl. Use a hand mixer or stand mixer to beat the batter together well. Lastly, mix in the 7UP. The 7UP will give it flavor, plus add a little bit of a light texture to the cake. Bake in a 9×13 baking pan for about 35-40 minutes. The center of the cake will spring back when you touch it. Don’t open the oven before the cake “looks” done (use your oven light) or the cake might fall in the center.
While the cake is baking, prepare the icing so you can spread it on the warm cake.
This frosting is a cooked frosting that you’ll make in a saucepan on the stovetop. Mix together the flour and the sugar, beaten eggs, butter and pineapple (with all the juice) in a saucepan. . Stir this mixture over low heat. As the egg mixture cooks together, it will thicken. This will take about 15 minutes. Be sure to whisk constantly!
**Pro Tip: If you find that you are getting little pieces of egg in the coconut topping, next time temper the eggs. Add all of the ingredients EXCEPT the eggs to the saucepan. Heat it over low heat. Once the mixture is hot, add ⅓ cup of topping to the beaten eggs and whisk well. Then slowly drizzle that mixture back into the saucepan, whisking the entire time. This should help prevent any little pieces of egg.*
Once the icing has thickened, remove it from the heat and stir in the coconut.
Allow the icing to sit for a few minutes until the cake is done baking, then spread it over the warm cake. It will soak into the cake just a little bit, making this such a very moist cake.
It’s delicious warm with a dollop of whipped cream. Mmm!
Because this cake has a cooked egg frosting, we recommend storing it in the refrigerator. Make sure it is sealed or covered well. If you don’t want it to be cold upon serving, remove it from the refrigerator 1-2 hours before serving.