7-UP CAKE (Made with a Mix)
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.
7-Up Cake Ingredients Needed:
Lemon cake mix (I used Duncan Hines 16.5 ounce Lemon Supreme Signature Cake Mix)
Jello Instant Lemon Pudding
Eggs
7-up or any lemon lime drink
Vegetable oil
Ingredients for Pineapple Filling
Crushed pineapple, undrained
Butter
Sugar
Eggs
All-purpose flour
Coconut
You are not making the cake according to the cake mix directions. You are just using the cake mix as a base for the recipe. Sometimes people complain about a cake being made with a mix but some of us want something quick and easy and this cake is perfect! It has a wonderful taste and would be a great addition to any gathering.
This cake should be refrigerated and it is good for several days!
“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.” – Lawanda
“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 you.” – Mimi
“I have made this cake several times and have always gotten compliments on it.” – Eva
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7 Up Cake
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
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What if I don’t have 8 inch pans and use 9 inch pans instead?
It will be fine, just adjust the cooking time.
My favorite recipe!
One of my favorite cakes. So yummy. Turned out perfect. I put the tiniest amount of salt (@20 grains)and nutmeg to the frosting.
I can hardley wait to make this delish looking cake. I just know it will be a hit. Thanks so much for sharing your recipe. Many blessings.
You’re so welcome. We hope you love it!
Can the front porch magazine be mailed to my address
No, it is a digital publication; it is not printed. We don’t allow advertising in our magazine and each issue is over 50 pages, we could never print it and mail it and keep it affordable.
I made this recipe a few days ago and it turned out great. However, I did change a few things. I baked it in a Bundt pan at 350 for 40 minutes instead of 325 for 10 minutes longer as was suggested. The recipe was incredibly easy to make and had good lemon flavor which is important to me. I also didn’t make the pineapple curd filling and topping and instead opted for a lemon cream cheese icing which imparted even more lemon flavor and was a lot easier to prepare. This would be a great cake to make for Easter or Mother’s Day or any spring or summer occasion. Thanks, Southern Ladies!
The cake you made sounds great but it’s clear you didn’t make this recipe for a 7up cake. You changed it so much, it’s not a 7up cake.
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.
So glad it was a hit for you! Thank you for the kind review.
Anyone know the cook time if making this in a bunt pan?? I’m a beginner baker so any help would be great!! Thanks : )
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.
I mixed the filling before I cooked it and it turned out great.
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!
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.
Sounds wonderful
Can you freeze this cake?
I have never tried freezing it.
Can it be made in a 13×9 pan and is it cooked for the same amount of time?
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.
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 you
I also added chopped pecans to the filling… And toasted the coconut… It was Devine!
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.
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.
My grandma used to make this but she would leave it in refrigerator for 24 hours before eating it…it was so yummy.
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!
Can you make this cake in a budnt pan
I have not tried it in a bundt pan Cathy.
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!
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.
Would toasted coconut work?
Yes, Stacey, I think you could use toasted coconut.
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!
Could I use a pound cake pan
You can try. I never have.
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.
They are probably not as good without the coconut but if you are allergic I understand.
Duncan hines pineapple supreme
I would just use a yellow cake mix , thats what I use but my reccipe is a little different!
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.
Can anyone advise on the cooking time if I use a 13×9 pan?
Thanks!!
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!
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 (;
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.
Thank you Miriam! Happy you enjoyed this cake recipe.
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 ?
I have a small oven dose anyone know if I could use 13 in cake pan
Yes, I think you could do that Karen.
I make this cake I use Duncan hines yellow cake & instant lemon jello then is not so lemony.
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
Does this cake need to be stored in the fridge ?
Yes, I put mine in the refrigerator.
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!
Tried this and it was wonderful!!!! My family loved it. Thanks for the great recipe.
Thank you Mae! So happy your family liked this cake! Thanks for letting me know.
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!
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! =)
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…..
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 !!
Can you use a 9×13 pan? This sounds delish!!! 🙂
Yes, you could.
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.
can u use diet soda? looks awesome either way 🙂
Yes, I think you could, Donna. I have not tried it though.