Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Box           yellow or pineapple
                        cake mix
   4                    Eggs
   1      (4-serving)   vanilla
                        instant pudding
     3/4  c             Cooking oil
   1      (12 oz) can   7-UP, at room
                        temperature
                        FILLING:
   1      c             Sugar
   1      teaspoon      cornstarch
   4                    Eggs
     1/2  c             Margine
   1                    crushed pineapple
   1 1/2  c             Flaked coconut
   1      t             Vanilla
   1      c             Coarsely broken pecans

Preparation:

Beat all ingredients together well for 2 minutes with electric mixer. Pour batter into 3 (8") layer pans, or a 15 x 10" jelly roll pan that has been greased and floured. Bake at 325 degrees for 25-30 minutes. Cool for 10 minutes, if in layer pans, and remove from pans to cool thoroughly on wire rack. Fill and frost. FILLING: Combine first 6 ingredients and cook over medium heat until thick. Remove from heat and add vanilla and pecans. Cool before spreading between layers and over cake. If using a 15 x 10" pan, leave cake in pan and spread frosting over the top. Very moist and delicious!