7-UP Cake

This 7-Up Cake is delicious and the pineapple topping just makes it even better!  You could use any frosting you like on this cake but my family enjoys the pineapple along with the lemon flavor.  7-Up Cake is made with a mix so it’s quick and easy and it looks so pretty on a dessert table.

Ingredients for 7-Up Cake

1 lemon cake mix (I used Duncan Hines 16.5 ounce Lemon Supreme Signature Cake Mix)

1  (3.4 ounce) Jello Instant Lemon Pudding

4 eggs

1 1/4 cups 7-up or any lemon lime drink

3/4 cup vegetable oil

Directions

Combine all ingredients and mix well with mixer.  Spray 2 (8 inch) cake pans and divide batter.  Bake in preheated 325 degree oven for 35-40 minutes testing for doneness as ovens vary.  Let cool and frost with your favorite frosting or the pineapple filling recipe below.  Enjoy!

Ingredients for Pineapple Filling

1 (20 ounce) can crushed pineapple, undrained

1 stick butter or margarine or 8 tablespoons or 1/2 cup

1 cup sugar

2 eggs

2 tablespoons all-purpose flour

1 1/2 cups coconut

Mix pineapple, butter, sugar, eggs and flour together.  Cook on medium heat until thickens. (I bring this to a low boil, turn down and cook about five minutes stirring often).   Remove and add coconut.  Let cool and spread between cooled cake layers and on top of cake.

Note:  This cake should be refrigerated.

If you like this cake, you might also like my recipe for  Blueberry Banana Cake with Caramel Frosting.

Print Recipe
5 from 21 votes

7 Up Cake

This cake is absolutely delicious and super easy to make. It's perfect for any gathering. We love it for Easter or any summer holiday! 
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Cake
Cuisine: American, southern
Keyword: 7 Up Cake
Servings: 1 cake
Author: The Southern Lady Cooks

Ingredients

  • 1 lemon cake mix I used Duncan Hines 16.5 ounce Lemon Supreme Signature Cake Mix
  • 1 3.4 ounce Jello Instant Lemon Pudding
  • 4 eggs
  • 1 1/4 cups 7-up or any lemon lime drink
  • 3/4 cup vegetable oil

Ingredients for Pineapple Filling

  • 1 20 ounce can crushed pineapple, undrained
  • 1 stick butter or margarine or 8 tablespoons or 1/2 cup
  • 1 cup sugar
  • 2 eggs
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups coconut

Instructions

  • Combine all ingredients and mix well with mixer. Spray 2 (8 inch) cake pans and divide batter. Bake in preheated 325 degree oven for 35-40 minutes testing for doneness as ovens vary. Let cool and frost with your favorite frosting or the pineapple filling recipe

Pineapple Filling Instructions

  • Mix pineapple, butter, sugar, eggs and flour together. Cook on medium heat until thickens. (I bring this to a low boil, turn down and cook about five minutes stirring often). Remove and add coconut. Let cool and spread between cooled cake layers and on top of cake.

Notes

This cake should be refrigerated.

Don’t Forget to Pin this 7-Up Cake!

Are you reading our digital magazine, Front Porch Life? It’s full of great new recipes, country living, fantastic people, southern charm, cooking tips and so much more. We send it directly to your email so you can start reading, cooking and relaxing immediately! This is our premium content not found on our website. Join 1000’s of others today and start enjoying our magazine! 

Click here to follow us on instagram.

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

Save

5 Secrets to Old-Fashioned
Southern Cooking

Tips, tricks & recipes to cook Southern food just like Grandma used to!

FREE EMAIL BONUS

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




56 Comments

  1. LaWanda Harris Ford says:

    I made this for Thanksgiving a dessert. This was one of the best cakes I’ve ever made! Moist and the perfect level of sweetness.5 stars

    1. The Southern Lady says:

      So glad it was a hit for you! Thank you for the kind review.

  2. Anyone know the cook time if making this in a bunt pan?? I’m a beginner baker so any help would be great!! Thanks : )

    1. The Southern Lady says:

      I would use the same temperature, Precious, and maybe cook 10 minutes longer but check the center while cooking to see if done. Just stick a skewer or a long tined fork into center to test.

  3. Jeffrey J Long says:

    I mixed the filling before I cooked it and it turned out great.5 stars

  4. Jessie Morgan says:

    I made this cake over the weekend, and it was delicious! I do have one question. As I was making the filling, my eggs started the cook, and I was constantly picking out cooked egg whites. I put the filling on the stove over medium heat. I wouldn’t expect this to be too high, but I was just surprised. Any suggestions? Either way, I’ll make this again! One of my favorite cooking sites!5 stars

    1. The Southern Lady says:

      Thank you so much Jessie. Happy you like the cake. Maybe, it was too high as stoves vary, too. Try cooking on low until thickens next time.

      1. Patricia Cole says:

        Sounds wonderful

  5. Can you freeze this cake?

    1. The Southern Lady says:

      I have never tried freezing it.

  6. Mary Calhoun says:

    Can it be made in a 13×9 pan and is it cooked for the same amount of time?

    1. The Southern Lady says:

      I think it could Mary but I don’t cook it this way. I would try for the same time and check the middle about 5 or 10 minutes early.

  7. My mother ,who would be 100 years old if she were alive today,made this cake. her recipe is the exact same. Many times she made it without the pudding and it was just as good but not as strong lemon flavor.
    I was delighted to find a recipe the same as hers on your site. Thank you5 stars

  8. I also added chopped pecans to the filling… And toasted the coconut… It was Devine!

  9. I make this cake quite often, always in a bundt pan and never any filling or frosting, just a dusting of powdered sugar. It goes very fast, everyone loves it because it is so moist and delicious.

  10. The Southern Lady says:

    The cobbler recipes are all posted under Pies, Cobblers on the right hand side of any page. Just click on the red square that says pies and cobblers. There are peach cobblers posted there. All the breads are posted under breads on the right hand side of any page. There is a great zucchini bread recipe posted under breads.

  11. My grandma used to make this but she would leave it in refrigerator for 24 hours before eating it…it was so yummy.5 stars

  12. Betty Rubble says:

    I have found cakes deflate when not baked completely. I’ve made this several times-SO moist. No lemon cake mix, so used white and added homemade lemon curd for extreme flavor and a bit of zing! Thanks SO much for sharing!5 stars

  13. Can you make this cake in a budnt pan

    1. The Southern Lady says:

      I have not tried it in a bundt pan Cathy.

  14. Nancy Starnes says:

    Thanks for your reply, although the cake fell, it was good. It is almost all gone. I gave some to a friend, she thought it was delicious. Maybe I over beat it. Thanks!

  15. I have made this cake several times and have always gotten cpmpliments on it. I’ve shared the link with a few friends via facebook when they wanted the recipe.5 stars

  16. Would toasted coconut work?

    1. The Southern Lady says:

      Yes, Stacey, I think you could use toasted coconut.

  17. Rick Miller says:

    I made it tonight…very yummy. Wife and the kids loved it too. It’s probably the 10th different recipe from your site I have used. Most of them have worked, only a couple didn’t. This one was spot on. Thanks!5 stars

  18. Patricia Moton says:

    Could I use a pound cake pan

    1. The Southern Lady says:

      You can try. I never have.

  19. My Mom made this cake, only she put the pineapple filling between the layers and made seven minute white frosting on the outside. This cake was the bottom tier of my wedding cake.

  20. The Southern Lady says:

    They are probably not as good without the coconut but if you are allergic I understand.

  21. Duncan hines pineapple supreme

    1. Tonia Cantley-Tawney says:

      I would just use a yellow cake mix , thats what I use but my reccipe is a little different!

  22. Loved this cake! I can’t wait to make again this summer. I was a little surprised how long it took for the frosting to thickened. But overall, I found the recipe simple and easy to follow.5 stars

  23. Can anyone advise on the cooking time if I use a 13×9 pan?
    Thanks!!

    1. Tonia Tawney says:

      I have always done the layers, but try it in the 13×9 and if you have too much batter make a thin round and Icing it , I am sure it wont go to waste!

  24. Jessica dillard says:

    U would have to make it from scratch and what i would do is add some crushed pinneapple into the batter even a dash of lemon flavored jello mix sprinkled in it deffinately use 3eggs and 1 1/2c veg oil that would really make it a good cake i think i make scratch cakes veg oil n eggs is a major lol hope i helped and that iis great (;

  25. Just made this cake, YUM! I seldom bake cakes, but the pairing of lemon, pineapple, and coconut sounded so good I had to try and it didn’t disappoint.5 stars

    1. The Southern Lady says:

      Thank you Miriam! Happy you enjoyed this cake recipe.

  26. You can replace the butter in the cake with applesauce. It works great. You can also add a box of instant lemon pudding to the pineaple including tne juice then tne cool whip for delicious frosting. I’ve done this for years You can use sugar free puddings in the cake and frosting but sugar free cool whip doesn’t hell well for some reason ?

  27. Karen Geschwender says:

    I have a small oven dose anyone know if I could use 13 in cake pan

    1. The Southern Lady says:

      Yes, I think you could do that Karen.

  28. Margaret White says:

    I make this cake I use Duncan hines yellow cake & instant lemon jello then is not so lemony.

  29. Danielle Jaimes says:

    Man did this cake turn out good! I made this cake for my brother-in-laws’ birthdays and it was really moist and just delicious. It has a strong lemon flavor. When the cake was done I actually poured about 1/2 cup of 7-Up around the edges of the cake and a little in the middle to make sure it was extra moist and it worked great. Oh, and I couldn’t find the instant lemon pudding so I just used the cook and serve kind right out the box

    I didn’t use the topping in this recipe; instead I used heavy whipping cream with a little confectioners sugar and crushed pineapple. It was great

  30. barbara williams says:

    Does this cake need to be stored in the fridge ?

    1. The Southern Lady says:

      Yes, I put mine in the refrigerator.

  31. alternate filling: 1 can of mandarin oranges drained, 1 container CoolWhip, 1 small package of vanilla pudding (I’ve used sugarless before). Whip together and fill/frost!

  32. Tried this and it was wonderful!!!! My family loved it. Thanks for the great recipe.5 stars

    1. The Southern Lady says:

      Thank you Mae! So happy your family liked this cake! Thanks for letting me know.

  33. I make this cake all the time using Mountain Dew and pineapple cake mix. So you could use pineapple instead of coconut. I just use powdered sugar and a little mt.dew to mix with it and drizzle it over cake. Big hit every time!

  34. Marsha Joy Baker says:

    My oh my oh my! This cake looks heavenly. I’ve made a 7-up Cake, but that frosting looks like a perfect topping for this yummy treat. You do have the bestest recipes Judy. Thanks so much for sharing. Wish I could have a big piece, sitting alongside you, with some sweet tea. M-M-M! =)

  35. Deborah MaDonald says:

    You could make the filling with no coconut and use it between the layers only, then use a buttercream (or your fav frosting) on the top…..

    1. I I have made this cake,,but for filling and frosting,,,I use a tub of Cool Whip and mix in a can of well drained pineapple,,,very yummy !!

  36. Can you use a 9×13 pan? This sounds delish!!! 🙂

    1. The Southern Lady says:

      Yes, you could.

  37. The Southern Lady says:

    There is no coconut in the cake itself just the frosting. I don’t know what you could substitute in the frosting but you can use any frosting on this cake.

  38. Donna Streight says:

    can u use diet soda? looks awesome either way 🙂

    1. The Southern Lady says:

      Yes, I think you could, Donna. I have not tried it though.