Pineapple Sour Cream Cake

Ingredients:

• 1 box sour cream cake mix
• 1 (3 oz.) box instant pineapple pudding
• 1 (10 oz.) bottle 7-Up
• 3/4 cup oil
• 4 eggs

Icing:

• 1 (8 oz.) can crushed pineapple
• 1/2 cup margarine
• 2 eggs, beaten
• 1 cup sugar
• 1 cup flaked coconut

Directions:

Mix all cake ingredients. Bake at 350 degrees F for 35 minutes. Chill.

For Icing: Mix first four ingredients and cook until thick. Add coconut. Cool slightly and spread on cold cake. Keep refrigerated. Freezes well.

By Robin from Washington, IA