Lemon Ambrosia Cake

This is one of those recipes where it looks like you really worked hard, but it uses convience foods so it is really easy. I like easy. I didn't add the chill time to the stats, but it should sit in the fridge for at least 3-4 hours so that it sets really well.

• Ready In: 40 mins
• Serves: 8

Ingredients

• Cake

• 1 (18 1/4ounce) package  lemon supreme cake mix
• 1 (3 1/2ounce) 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

Directions

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.