Tropical flavors brighten-up the holidays with Brenda Gantt’s Memama’s Lemon Pineapple Cake.
Brenda Gantt’s Memama’s Lemon Pineapple Cake
Makes 1 (9-inch) cake
Ingredients
- CAKE
- 1 (15.25-ounce) box lemon cake mix*
- 1 (3.4-ounce) pack lemon instant pudding mix and pie filling
- 1 teaspoon salt
- ¾ cup vegetable oil
- 1¼ cups lemon-lime soda*
- 4 large eggs
- ICING
- 4½ cups sugar
- 9 egg yolks
- 6 tablespoons all-purpose flour
- 3 (20-ounce) cans crushed
- pineapple in juice, drained well
- 3 cups sweetened flaked coconut
Instructions
- For cake: Preheat oven to 325°. Grease 3 (9-inch) round cake pans.
- In a large bowl, whisk together cake mix, pudding mix, and salt. Whisk in oil and soda; whisk in eggs, 1 at a time. (Do not use directions on the cake or pudding mix.)
- Divide mixture into prepared cake pans, and bake until a wooden pick inserted in centers comes out clean, 20 to 25 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
- For icing: In a small Dutch oven, mix together sugar, egg yolks, flour, and pineapple. Cook over low heat, stirring frequently, until thickened and bubbly, about 30 minutes. Remove from heat, and stir in coconut. Let cool slightly.
- Spread about 1½ cups icing between each cake layer as you stack them. Finish off icing the cake with remaining icing. Refrigerate overnight.
Notes
*We used Betty Crocker and 7Up.
You can find this recipe and more in our November/December 2023 issue! And make sure to follow Brenda Gantt for announcements, recipes, and more.
