Pineapple Cake

1 (18.5-oz.) Duncan Hines pineapple cake mix

1 (3.4-oz.) instant pudding (vanilla or pineapple)

3/4 cup Crisco oil

4 eggs and 2 egg yolks, divided

1 (10-oz.) bottle 7 UP

1 1/2 cups sugar

3 tbls. cornstarch

1 stick margarine

1 (20-oz.) can crushed pineapple, undrained

1. Mix together the cake mix, pudding mix, oil, 4 eggs and 7 UP until blended. Beat on medium speed in electric mixer for about 2 minutes.

2. Pour into 3 greased and floured (9-inch) cake pans. Bake at 350 degrees for 25-30 minutes.

3. To make the filling, while layers are baking, combine sugar, cornstarch, 2 egg yolks, margarine and crushed pineapple in a saucepan. Cook over medium heat until thick.

4. Cool and spread between layers and on top and sides of cake after layers have cooled.