Lemon-Lime Cake with Pineapple Icing
For the cake:
1 Lemon cake mix
Half of a 3.4 oz. package vanilla instant pudding mix (4 TBS)
1 can (12 oz.) Sprite
2/3 c vegetable oil
4 large eggs
For the pineapple icing and garnish:
4 TBS butter
1/2 c granulated sugar
1 tablespoon flour
1 can (8 oz.) crushed pineapple, drained
1 large egg
1/2 tsp vanilla
1/3 c sweetened flaked coconut (optional)
1. Preheat oven to 350. Lightly spray 9 x 13 pan with Pam.
2. In a mixing bowl place the cake mix, pudding mix, Sprite, oil, and 4 eggs. With an electric hand mixer on medium speed beat until mixture lightens and is smooth. Scrapping sides as needed. Pour the batter into the cake pan and place in the oven. Bake until golden brown and the top springs back when lightly pressed, 38 to 42 minutes. Transfer the cake pan to a wire rack and let the cake sit until nearly cool, about 20 min.
3. Make the pineapple icing: Melt the butter in a small, heavy saucepan over medium-low heat. Remove the pan from the heat and stir in the sugar until incorporated. Stir in the flour until incorporated. Stir in the pineapple until well mixed.
4. Crack the egg into a small bowl and whisk it with a fork until lemon colored. Spoon several tablespoons of the warm pineapple mixture into the egg and beat to combine and warm the egg. Transfer the egg mixture to the pan with the pineapple mixture. Place the pan over medium heat and cook stirring constantly, until the icing thickens, 4 to 5 min. Spoon the warm icing over the cake and garnish it by sprinkling the coconut on top. Let the cake sit for 10 minutes before slicing and serving.
** I put a spoon of whipped cream on top of the pineapple icing and I toasted the coconut.
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