1 ea Box yellow cake mix 3 1/2 oz Pkg instant lemon
-PUDDING MIX-
4 lg Eggs 1 1/4 c 7-up
3/4 c Oil
PINEAPPLE TOPPING
2 lg Eggs, beaten 1/2 c Sugar
1 T Flour 1 c Crushed pineapple,
1/2 c Unsalted butter, cut -drained
-up 3 T Fresh lemon juice
Cake: Use mixer to combine cake mix, lemon pudding mix, eggs and oil
in a bowl until smooth. Mix in 7-up. Transfer to greased 13 x 9
inch baking pan. Use rubber spatula to spread batter evenly. Bake at
350 degrees until lightly browned and wood pick inserted into center
comes out clean, about 40 minutes. Let stand 10 minutes on rack
before frosting. Topping: Combine eggs, flour, butter, sugar and
pineapple in a 1-quart nonaluminum saucepan. Cook, uncovered, over
medium heat until thickened, 8 to 10 minutes, stirring often. Remove
from heat. Stir in lemon juice. Spread pineapple topping, either hot
or warm, over warm cake. To serve, cut into squares. Per serving:
467 cal; 393 mg sod; 56 mg chol; 27 g fat; 58 g carb; 2 g pro.
Yields
12 servings