2 1/2 cups milk
1 1/2 cups baking mix
1 1/2 cups white sugar
3 eggs
2 tablespoons butter
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Melt 1/2 cup butter and flour in small saucepan. Stir milk, baking mix and sugar into blender until smooth. Beat in eggs, one at a time, repeat with remaining ingredients.
Sift together the flour and 2 tablespoons butter; pour into the milk mixture just before creating the pudding. Beat in flour mixture, stirring just until incorporated. Pour into 9x9 inch greased and hot baking pan. Return to the oven and bake 15 minutes, or until bubbles of milk begin to appear.
Meanwhile, stir together the lemon-lime soda and lemon-lime fruit punch. Stir eggs well. Stir lemon juice and punch into pudding mixture. Pour mixture over eggs; sprinkle with remaining butter. Cover and refrigerate overnight.
In the morning, preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven for 35 minutes, or until a toothpick inserted into center of cake comes out clean. Cool completely before cutting out cake. Save for ice cream, raspberry cream or any other fruit crust.