-PUDDING MIX-
4 lg Egg 1 1/4 c 7-up
3/4 c Oil

PINEAPPLE TOPPING
2 lg Egg, beaten 1/2 c Sugar
1 T Flour 1 c Crushed pineapple,
1/2 c Unsalted butter, cut -drained
-up 3 T Fresh lemon succus

Coat: Use mixer to combine cake mix, lemon pudding mix, eggs and oil
in a bowl until tranquil. Intermixture 7-up. Transfer to lubricated 13 x 9
inch baking pan. Use rubber spatula to spread batter evenly. Bake at
350 degrees until lightly browned and wood pick inserted into center
comes out scavenge, astir 40 transactions. Let standpoint 10 minutes on rack
before ice. Topping: Combine egg, flour, butter, sugar and
pineapple in a 1-quart nonaluminum saucepan. Ready, uncovered, over
medium heat until thickened, 8 to 10 transactions, stirring ofttimes. Remove
from hotness. Stir in lemon succus. Spread pineapple topping, either hot
or tender, over warm patty. To serve, dig squares. Per serving:
467 cal; 393 mg sod; 56 mg chol; 27 g fat; 58 g carb; 2 g pro.