November 17, 2023Review Recipe
Table of Contents
You will love this deliciously moist and fluffy 7UP cake for an easy treat. This Southern recipe uses a simple cake mix combined with lemon pudding and fizzy 7UP soda. It’s topped with a citrusy lemon glaze for a fresh and yummy dessert.
7 Up Cake Recipe Ingredients
This yellow cake is infused with the delicate citrus flavor of 7UP soda and lemony pudding, creating a flavorful experience.
To make this cake, you’ll need:
For The Cake:
- 1 (15.25-ounce) box of yellow cake mix
- 1 (3.4-ounce) box of lemon instant pudding mix
- 1 (7.5-ounce) can of 7UP (one mini can or about one cup)
- 4 eggs, room temperature
- ¾ cup of vegetable oil
For The Glaze:
- 2 cups of powdered sugar
- 2 tablespoons of lemon juice
- 2 tablespoons of whole milk
Seven Up Cake Substitutions And Additions
CAKE MIX: In this easy recipe, you can substitute a boxed lemon or white cake mix for the yellow cake mix.
GLAZE VARIATIONS: Customize the glaze to your taste by using flavored extracts like orange, almond, or coconut.
LEMON: If you would like even more of a lemony flavor, add one to two tablespoons of lemon juice when you are making the cake batter.
SPRITE / GINGER ALE: If you don’t have 7UP on hand, you can substitute with Sprite or Ginger Ale instead for this easy cake recipe.
LEMON ZEST: For a citrusy kick, you can add lemon zest or orange zest.
EXTRACT: Almond extract adds a subtle, nutty undertone that pairs wonderfully with the citrusy notes of the 7UP, creating a unique and delicious combination. You could also use vanilla extract.
NUTS: Add a satisfying crunch and nutty flavor by incorporating chopped pecans or walnuts into your cake batter. Simply fold them in before pouring the batter into the pan.
FRUIT: To elevate your 7UP Cake further, fold in some diced fresh or canned pineapple for a tropical twist.
COCONUT: For a hint of the tropics, consider mixing shredded coconut into your cake batter. The coconut flakes will add a pleasant chewiness and a subtle coconut flavor that pairs beautifully with the cake’s overall taste.
BERRIES: Gently fold in fresh or frozen berries like blueberries, raspberries, or blackberries into the batter. These juicy bursts of fruit will add a burst of color and fruity sweetness to your 7UP Cake.
CHOCOLATE CHIPS: If you’re a chocolate lover, don’t hesitate to sprinkle some chocolate chips into the batter for a delightful chocolatey twist.
How To Make A Moist 7UP Cake
Making this cake is as simple as mixing together all of the cake ingredients before pouring them into a bundt cake pan.
Once the cake has been baked, you will make a sweet glaze to drizzle over top before serving.
Follow our step-by-step instructions below to make this delicious dessert.
OUR RECIPE DEVELOPER SAYS
Using carbonated soda in this recipe adds extra leavening and should result in a lighter, fluffier cake.
STEP ONE: Preheat the oven to 325°F. Spray a 9-inch (10-cup) bundt cake pan with nonstick cooking spray and set aside.
We used a 9-inch aluminum pan to get the bubbled up top on this cake. You can also use a traditional bundt pan and turn it upside down onto a cooling rack.
STEP TWO: Combine the cake mix and instant lemon pudding together in a medium bowl. This will help ensure even distribution.
STEP THREE: Using a stand mixer or large bowl with an electric mixer, beat together all of the cake ingredients, including the cake and pudding mixture, for two minutes at medium-high speed.
STEP FOUR: Pour cake batter into the prepared bundt pan and bake in the preheated oven for 40 minutes or until a toothpick inserted in the center of the cake comes out with a few moist crumbs.
Cool for 15 minutes, then turn out onto a wire rack to cool completely.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
STEP FIVE: Whisk together the powdered sugar and lemon juice in a small bowl.
Add the milk a little at a time until the desired consistency is achieved. It should be thin enough to drizzle. Drizzle the glaze over the cake.
If the glaze is too thick, you can add a little bit more lemon juice; if the glaze is too thin, add a little bit more powdered sugar until the desired consistency is reached.
How To Serve This 7UP Cake Recipe
This delicious cake doesn’t need a special occasion to have it on your dessert menu.
A smattering of berries or juicy peaches makes an excellent contrast in flavor and texture to the slightly crunchy topping.
Storing 7 UP Cake
We’ve got you covered on how to store this yummy treat.
MAKE AHEAD: You can definitely make your 7UP cake ahead of time!
To do this, follow the recipe as usual and allow the cake to cool completely. Once it’s cooled, wrap it tightly in plastic wrap or aluminum foil to prevent it from drying out.
Store it at room temperature for up to two days or in the refrigerator for up to five days. When you’re ready to serve, you can add the glaze and enjoy.
ON THE COUNTER: Store this delicious cake in an airtight container on the countertop for three to four days.
IN THE FRIDGE: This yummy cake can also be kept in the refrigerator for up to seven days.
IN THE FREEZER: Freeze the unglazed cake for up to three months.
Allow the cake to thaw at room temperature, and then add the sweet glaze right before serving.
Why We Love This Recipe
REFRESHING FLAVOR: The addition of 7UP soda to the cake batter gives it a unique, zesty, and refreshing flavor.
TEXTURE: This cake has a great texture, thanks to the soda and buttermilk. It practically melts in your mouth with every bite.
SIMPLE INGREDIENTS: The recipe uses basic pantry staples, so you don’t need any fancy or hard-to-find ingredients.
This 7-Up Cake Will Become a Favorite
This 7UP cake uses simple ingredients and is the perfect choice the next time you are looking for a quick treat. Thanks to the pudding and soda, you won’t be able to stop at just one slice.
7UP Cake Recipe FAQs
If you don’t have 7UP on hand, you can substitute it with Sprite or ginger ale.
This cake freezes really well! Make sure it is wrapped well in plastic wrap, then place it in a freezer bag or plastic storage container.
This old-fashioned Southern recipe would work fine with a lemon or white cake mix instead of the yellow cake mix.
If you don’t have a bundt pan, a round cake pan can be used instead.
You can check if the cake is done by inserting a toothpick into the center. If the toothpick comes out clean, then the cake is done.
If you would like to make this cake in advance, you can. It is best to wait to add the glaze until you are ready to serve. Store it in an airtight container on the counter until you are ready to enjoy it.
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- 15.25 ounces yellow cake mix
- 3.4 ounces instant lemon pudding
- 7.5 ounce can 7UP (1 mini can or about 1 cup)
- 4 eggs, room temperature
- ¾ cup vegetable oil
- 2 cups powdered sugar
- 2 tablespoons lemon juice
- 2 tablespoons whole milk
- Preheat the oven to 325°F. Spray a 9-inch (10-cup) bundt cake pan with nonstick cooking spray and set aside.
- Combine the cake mix and instant lemon pudding together in a medium bowl. This will help ensure even distribution.
- Using a stand mixer or large bowl with an electric mixer, beat together all of the cake ingredients, including the cake and pudding mixture, for 2 minutes at medium-high speed.
- Pour batter into the prepared bundt pan and bake for 40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Cool for 15 minutes, then turn out onto a wire rack to cool completely.
- Whisk together the powdered sugar and lemon juice. Add the milk a little at a time until desired consistency is achieved (it should be thin enough to drizzle). Drizzle the glaze over the cake.
- Using carbonated soda in this recipe adds extra leavening and should result in a lighter, fluffier cake.
- We used a 9-inch aluminum ring pan to get the bubbled up top to this cake. You can also use a traditional bundt pan and turn it upside down onto a cooling rack.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.