Lemon Ambrosia Cake

• Cake
• 1 (18 1/4 ounce) package lemon supreme cake mix
• 1 (3 1/2 ounce) package french vanilla instant pudding mix
• 4 eggs
• 3/4 cup vegetable oil
• 1 1/4 cups 7-Up soda
• Coconut-Pineapple filling
• 1/2 cup lemon juice
• 1 (14 ounce) can sweetened condensed milk
• 1 (8 ounce) carton frozen whipped topping, thawed
• 1 cup crushed pineapple, drained
• 1/2 cup coconut

1. CAKE: Combine cake mix, pudding mix, eggs, oil and 7UP in a mixing bowl.
2. Beat on low speed until ingredients are moistened.
3. Beat at medium speed 2 minutes.
4. Spoon batter into three well-greased 9-inch round cake pans.
5. Bake at 350 for 20-25 minutes or until done.
6. Cool in pans on wire racks for 10 minutes.
7. Remove from pans and cool completely on wire racks.
8. FILLING: Combine lemon juice and sweetened condensed milk in a bowl; blend well.
9. Add pineapple and coconut, and then fold in whipped topping - let stand about 5 minutes.
10. TO ASSEMBLE: Spread 1-1/3 cups Coconut-Pineapple Filling between layers and on top.
11. Spread on sides and top of cake.
12. Refrigerate 3-4 hours before slicing.

cake, lemon supreme cake mix, vanilla instant pudding, eggs, vegetable oil, coconutpineapple filling, lemon juice, condensed milk, frozen whipped topping, pineapple, coconut

Taken from www.food.com/recipe/lemon-ambrosia-cake-26063 (may not work)