From: Ollie McGowan
1 Box Pineapple Cake Mix
1 Pkg. Pineapple or Lemon Instant Pudding
1 10oz. Bottle of lemon-lime pop
4 Eggs at room temperature
½ tsp. Pineapple extract
Preheat oven 325 degrees. In a small bowl beat eggs and oil until well mixed, stir in vanilla. In another bowl combine cake mix and pudding mix. Stir together until well blended. Add lemon-lime pop and mix. Add egg mixture and beat until smooth. Bake in 2-9” pans at 325 degrees until done. Cool remove from pans. Split the 2 layers buy using a piece of thread pulled horizontally through . You can save this step by making 3 pans instead of 2.
Filling or Topping
1 20oz. Can crushed pineapple well drained
2 eggs well beaten
1 stick oleo
11/2 C. sugar combined with 1/3 C. flour
1 tsp vanilla
Combine all together except extract and cook over low heat until thick and creamy(stirring constantly). Cool completely, and add extract. Spread between layers and on top.
1 C. milk
1/3 C. flour
Cook until thick, Cool completely. Beat at high speed until fluffy.
1 C. sugar
½ C. Crisco
1 stick HARD oleo or butter
1 tsp. Vanilla or pineapple extract
Beat mixture until well mixed and add the flour to this and beat again until fluffy. Spread on top and sides of cake.
This Icing can be left off and served with whipped cream instead
Very important: Everything must be Completely cool before assembling this cake. Also, be sure to use only Crisco in the Alaskan icing and use very hard butter or oleo. If hard oleo or butter is NOT used the icing may not set well.
This cake is better made at least a day ahead of time. The longer it sets the better it is .