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This 7UP Cake is such an easy cake recipe because I have a secret: I make it with a box cake mix. Shhhhh….don’t tell anyone. It can be our secret. They will NEVER know because this recipe is super moist, with a tender crumb and lots of bright citrus flavor.
A Southern Classic That Comes Together in a Snap
This 7UP cake is THE moistest, most flavorful, EASY to make bundt cake recipe—ever! If you’ve never had it before, the 7UP just adds a little zippiness to the flavor and some sweetness, but not too much. It’s perfect!
Some more of my favorite cake recipes are sure to be your favorites, too! Try my Peach Dump Cake, No-Bake Oreo Dessert, Orange Cake, and Ooey Gooey Butter Cake.
My Tips for Perfect 7UP Cake
As promised, this recipe is EASY, but I have a few pointers to help you make sure it turns out picture perfect.
- Grease the Bundt pan well. Make sure you get all the nooks and crannies! I like to use a baking spray that has flour in it, which really helps the cake release easily.
- Don’t over-mix. This is the cardinal rule for making cakes—never mix the batter too much! It will result in a denser cake, with less rise.
- Adjust the thickness of the glaze. For a thicker glaze, add less water or more powdered sugar.
- Make it extra lemony. You can add lemon zest to the glaze if you’d like for extra lemon flavor. Lime zest works too!
Serving Suggestions
The glaze is really all you need for a delicious dessert, but if you want to jazz up this 7UP cake for a party, fresh strawberries or raspberries would add a pop of color and some extra flavor. You can’t go wrong with a scoop of vanilla ice cream either!
How to Store 7UP Cake
Keep your 7UP Cake in an airtight container and store it at room temperature for up to 4 days. If you have smaller portions, you can wrap them in plastic wrap.
This 7UP Cake freezes well too! Wrap it tightly and freeze it for up to 3 months. Let it thaw at room temperature before serving.
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7UP Cake
Ingredients
7UP CAKE
- 1 box yellow cake mix
- 1 package instant lemon pudding mix (3.4 ounces)
- 4 eggs
- ¾ cup vegetable oil or canola oil
- ¾ cup 7UP soda
GLAZE
- 1 cup powdered sugar
- ¼ cup milk
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 325ºF and grease a Bundt pan.
- Whisk together the cake mix and lemon pudding mix in a large mixing bowl.
- Add the eggs and beat well.
- Add the oil and 7UP. Stir to combine.
- Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick comes out clean.
- Let the cake cool for 10 minutes, then turn it out onto a wire rack. Let it cool to room temperature.
- Whisk together the glaze ingredients and drizzle or pour it over the cake.
Video
Notes
- Grease the Bundt pan well: Make sure you get all the nooks and crannies! I like to use a baking spray that has flour in it, which really helps the cake release easily.
- Don’t over-mix: This is the cardinal rule for making cakes—never mix the batter too much! It will result in a denser cake, with less rise.
- Adjust the thickness of the glaze: For a thicker glaze, add less water or more powdered sugar.
Nutrition
More Bundt Cake Recipes To Enjoy
- This Blueberry Bundt Cake is full of juicy berries in every bite. Perfect for summer!
- And then when fall rolls around, you can add this Apple Bundt Cake to your baking list.
- Lemon Bundt Cake is moist and has the perfect sweet-tart balance.
- I love making this Cranberry Orange Bundt Cake for holiday parties.
My husband loves this. The glaze is very runny, though, and looks nothing like the photo. I even added more powdered sugar. It runs all over the place and pools in the center.