7Up Cake
This old-fashioned 7Up cake has everything I love in a dessert. It’s light, moist, and that hint of citrus flavor paired with a tangy coconut glaze is just perfect.
Table of Contents
Why I Love This Recipe
Most traditional 7Up cakes are dense, with a pound cake-like texture, and baked in a bundt pan, but this version is light, airy, and made easy with a cake mix in a 9×13 pan. The homemade coconut glaze makes it irresistible!
Some of my favorite recipes come from golden-aged pages, and this one’s no exception. It’s from a 1976 women’s missionary cookbook and called Belva’s 7UP Cake—how great is that name? Thanks Belva, for this amazing cake recipe!
- I love how this old-fashioned recipe brings back the simple, comforting flavors I grew up with, like this banana split cake.
- That tangy coconut glaze is everything. It soaks into the warm cake, adding a sweet, tropical touch that makes every bite extra special, like in my oatmeal cake with coconut pecan frosting.
- This cake feels airy and fresh but still rich enough to satisfy any sweet tooth. It reminds me of my cherry streusel cake recipe.
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Key Ingredients and Substitutions
- Yellow Cake Mix: This is the base of our cake, giving it a light and fluffy texture with a buttery, vanilla flavor.
- Eggs: They act as a binding agent in the cake, holding all the ingredients together, and also add moisture and richness.
- Vanilla Pudding: This will add a sweet, creamy vanilla flavor to the cake, making it extra delicious. Try using pineapple pudding for a more tropical flavor.
- Vegetable Oil: This is the fat in our recipe, which helps to keep the cake moist and tender.
- 7Up: The carbonated beverage will react with the other ingredients to give the cake a light, airy texture and a subtle citrus flavor.
- Butter: It adds a rich, creamy flavor to the frosting and helps to give it a smooth, spreadable consistency.
- Granulated Sugar: This sweetens the frosting and also helps to give it a smooth texture.
- Flour: It acts as a thickening agent in the frosting, giving it a slightly more dense and creamy texture.
- Crushed Pineapple: This will add a sweet, tangy flavor and a bit of moisture to the frosting.
- Shredded Coconut: It adds a chewy, sweet, nutty flavor and a bit of texture to the frosting. If you’re not a fan of coconut, you can simply omit it from the frosting. The cake will still be delicious with a sweet, pineapple topping.
How to Make 7Up Cake
Preparation
To start, preheat your oven to 350˚F and grease a 13×9 baking dish. This will make sure that your cake doesn’t stick to the pan and is easy to remove after baking.
Step 1 – Mix the Cake Batter
In a large bowl, combine the cake mix, eggs, instant pudding, and vegetable oil. Then, pour in the 7UP and beat everything together until the batter is smooth.
Step 2 – Bake the Cake
Pour the cake batter into the greased 13×9 baking dish. Place it in the preheated oven and bake for 30 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean.
Step 3 – Make the Frosting
For the frosting, start by adding beaten eggs, granulated sugar, all-purpose flour, butter, and undrained crushed pineapple to a medium saucepan. Heat this mixture over medium heat, stirring constantly.
Step 4 – Pour Frosting Over Cake
Bring the mixture to a simmer and then let it boil. Once the mixture thickens (this should happen at around 200˚F), turn off the heat. Pour this frosting over the hot cake.
Step 5 – Let the Cake Cool and Serve
After pouring the frosting, let the cake cool to room temperature. This will allow the frosting to set and the flavors to develop. Once cooled, slice the cake and serve.
Lynette’s Tip
To make the best 7Up cake, timing is key when making the frosting. Start preparing the frosting about 10 minutes before the cake is done baking. This will allow the frosting to be ready to pour over the hot cake, letting it add to the cake’s moisture as it cools.
Storing and Reheating
- Storing: After enjoying your delicious 7UP Cake, you can store any leftovers in the refrigerator in an airtight container for up to 3 days.
- Freezing: This cake doesn’t freeze well due to the glaze. I recommend enjoying it fresh or storing it in the refrigerator instead.
Make Ahead Instructions
To make ahead of time, simply follow the recipe directions to make the cake and then store it in the refrigerator until ready to enjoy.
Recipe FAQs
The 7Up in this recipe adds a subtle citrusy flavor to the cake and also helps make the cake light and fluffy. The carbonization in the 7UP also helps with the leavening in the cake.
es, you can. While this recipe calls for a yellow cake mix, feel free to experiment with other flavors like white, lemon, or even a funfetti mix.
More Cake Recipes You’ll Enjoy
7UP Cake
Equipment
- 13×9 Baking Dish
Ingredients
Cake
- 15.25 oz yellow cake mix
- 4 large eggs
- 3.4 oz vanilla pudding
- ¾ Cup vegetable oil
- 1 ¼ Cup 7UP
Frosting
- 2 large eggs beaten
- 1 ½ Cups granulated sugar
- 1 Tablespoon flour
- 1/2 Cup butter
- 8 oz can crushed pineapple undrained
- 1 Cup shredded coconut
Instructions
Cake Instructions
- Preheat oven to 350˚ F. Grease a 13×9 baking dish.
- Beat together the cake mix, eggs, pudding, and oil. Add the 7UP and beat well until batter is smooth.
- Pour the cake batter into a 13×9 baking dish. Bake for 30 minutes or until a toothpick comes out clean.
Frosting Instructions
- Add the egg, sugar, flour, butter, and undrained pineapple to a medium stockpot. Heat over medium heat, stirring constantly. Bring to a simmer and then to a boil.
- When the mixture thickens (at approximately 200˚F.), turn off the heat. Pour over the hot cake.
- Let the cake cool and serve.
Notes
My Favorite Variations:
- Use Pineapple Pudding: You can switch up the flavor of the cake by using a different pudding mix. Try using pineapple pudding for a more tropical flavor.
- Omit Coconut: If you’re not a fan of coconut, you can simply omit it from the frosting. The cake will still be delicious with a sweet pineapple topping.
