Mix all ingredients well.
Bake in greased and floured 8 or 9-inch pans for 35 minutes.
Bake and remove from pans.
Frost cake with 7-Up Cake Custard.
Make up cake as directed on box.
Bake as directed in 9 x 13-inch pan.
Break cake in small pieces.
Layer cake, pudding, Cool Whip, pineapple, cocktail, cherries, coconut, strawberries and nuts, then start again and again end with Cool Whip and coconut.
Make up and serve right away or no longer than 3 to 4 hours.
(May get soggy.)
Combine the cake and pudding mixes, then add the eggs, oil and 7-Up.
Bake at 350\u00b0
for 30 minutes.
Makes a 3 layer cake.
Frost with vanilla frosting,
or frosting recipe for 7-Up cake.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
Prepare favorite white cake recipe or boxed cake mix and divide batter between 1 (8-inch) square pan and 1 (8-inch) round pan.
Bake according to directions.
Remove cakes from pan and cool.
Use any good cake recipe
to make 4 layers.
Bake 2 plain, then add raisins, nut meats, cinnamon and cloves.
When cool stick with filling.
Combine dry ingredients.
Add oil and mix.
Add eggs one at a time, beating mixture after each addition.
Add 7-Up and mix well. Pour into three 8-inch cake pans which have been well-greased and floured.
Bake at 350\u00b0 for 25 to 30 minutes until cake tests done. Spread Seven-Up Cake Filling between each layer.
Mix together, then beat at medium speed for a few minutes. Makes 3 layers.
Bake at 350\u00b0 until done.
Frost with 7-Up Cake Icing.
2 minutes or until the cake springs back when lightly touched
*note: this chocolate cake recipe makes 10 servings based
make chiffon cake: Let egg whites
kes in fluted cake pans per the cake mix instructions.
***Cake Recipe***.
Adjust an oven rack
mall bowl, whisk together the cake flour and cornstarch.
Separate
Cut Twinkies in half lengthwise; line cake pan.
Bake a yellow cake (follow cake recipe), but add 2 packages of French vanilla (instant as directions says) pudding as a topping (for regular cake size) for cake instead of icing.
Pour over the cake.
Then drain one large can of crushed pineapple and spread all over top of pudding.
Then top pineapples with Cool Whip (1 tub).
Sprinkle with 2 cups of coconut and sprinkle chopped finely chopped pecans as decoration.
Can be frozen.
0-12 minutes or until cake springs back when lightly touched
Mix sugar and butter thoroughly, then add egg, flour, egg, flour, etc. until all eggs and flour are mixed thoroughly, either with hand mixer or electric beater/mixer.
Then add lemon flavor and your 7-Up (the 7-Up will make the cake rise); add yellow food coloring which is optional.
Bake at 325\u00b0 to 350\u00b0 for 45 minutes to 1 hour, depending on oven.
Insert toothpick after 45 minutes. Cook in Bundt pan. Let cool 25 minutes.
Cake is done.
Prepare cake as directed in 13x9 pan,
For the cake, preheat oven to 375\u00b0F.