I can’t imagine something being more Southern than a Mountain Dew cake. By now, I’m sure most people have heard of Mountain Dew soft drink, but there was a time when it was relatively unknown outside of the South.
I remember as a child that I loved the glass bottle it came in, because it had an imprint of a hillbilly man drinking a Mountain Dew. I always thought he was funny. That glass bottle is long gone, but this recipe remains and is incredibly moist and good.
Ingredients
Cake:
1 box of Yellow Cake Mix, my grandmother always used Duncan Hines
1 box of Vanilla or Lemon Instant Pudding
1 cup of Vegetable Oil
4 Eggs
1 10 oz Mountain Dew that has gone flat
Icing:
1 large can of crushed Pineapple
3 tsp. Corn Starch
1 cup Sugar
1 stick of Butter
1 cup unsweetened Coconut
Preheat the oven to 325F. Mix together all ingredients, making sure that the fizz is gone from the Mountain Dew before mixing it in.
Pour entire mixture into a large greased baking pan, or two cake pans and bake until the cake is light brown and done through.
When cake is almost cooled, make icing by mixing pineapple, sugar and corn starch in a sauce pan and simmer until thick. Add butter and coconut and mix thoroughly. Finally spread over the cooled cake while the icing is still warm.
Pour entire mixture into a large greased baking pan, or two cake pans and bake until the cake is light brown and done through.
When cake is almost cooled, make icing by mixing pineapple, sugar and corn starch in a sauce pan and simmer until thick. Add butter and coconut and mix thoroughly. Finally spread over the cooled cake while the icing is still warm.
The Louisville Chef 