Since it’s midsummer, hot as blazes, and this is just about the best dessert I know of on a hot day…
Since I messed up the last time and left out a major ingredient in the recipe…
And since…well, just because. Here’s a (corrected and updated) recipe for…
Pineapple Cake Mix
1 package Vanilla Instant Pudding
8 oz 7-Up
¾ Cup Vegetable Oil
Mix all ingredients with mixer. (I beat it on medium about 2 minutes) Pour into 2 8-inch pans. Bake at 350 degrees for 30 minutes, until toothpick inserted near middle comes out clean.
1 stick Butter
1 ½ Cups Sugar
4-5 Tablespoons Flour
1 can Crushed Pineapple
While cake is in the oven, mix all ingredients in top of double boiler and cook until thickened. (This will take some time. Probably longer than you think.) Once it’s thick, let it cool. (This will also take some time, which is why you start immediately after putting the cake in the oven.)
Once both cake and icing are cool, assemble the two together. I like to make a 2-layer 8-inch square; it cuts neatly into little square pieces that are much easier to deal with than the triangles you get with a round cake.
Store in refrigerator. On a hot day, a chunk of this cold cake is perfection on a plate.