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This 7UP cake recipe is one I’ve been making for years—first when my kids were little, and still today when they all come running to the kitchen for a slice. Made with a yellow cake mix and instant pudding, it’s soft, buttery, and filled with bright lemon-lime flavor.
Like my 7UP Biscuits and 7UP Pound Cake, this yellow cake mix recipe benefits from the fizziness of the soda too, helping it get a nice rise!
Why you’ll love this classic Southern dessert!
Growing up, soda cakes were a staple at church potlucks and family gatherings. This 7UP version is one of my favorites because it’s quick, reliable, and always gets rave reviews.
My mom made this when I was growing up and now my kids love it too!
Some more of my favorite cake recipes that are sure to be your favorites, too! Try my Orange Cake, Pineapple Upside Down Cake with Cake Mix and Pound Cake from Cake Mix.
- So quick and easy: It starts with boxed cake mix and lemon pudding mix but it tastes homemade.
- A just plain fantastic cake: with a moist, tender crumb with lemon‑lime brightness.
- Always a crowd-pleaser: Perfect for potlucks, parties, or anytime you want a no-fuss cake for a crowd.
- Adaptable: Add zest, change up the glaze, or add-ins to suit your mood.
Ingredients for 7Up Cake
- Yellow cake mix – Although I haven’t tested it, white cake mix should also work, or use lemon cake mix for more citrus flavor. (Here are some more of my favorite ways to make boxed cake mix taste homemade!)
- Instant Lemon pudding – This adds extra moisture, flavor, and body to this easy cake recipe. (Don’t replace this with cook‑and‑serve!)
- Eggs – Let the eggs come to room temperature for better mixing.
- 7UP soda – Adds liquid, lifts with carbonation, and delivers subtle citrus flavor.
- Glaze – Made with powdered sugar, milk, and lemon juice, this makes the cake extra moist and helps lock in that moisture.
Variations & Substitutions
- Extra citrus punch: Add lemon or lime zest into the batter or glaze.
- Soda swaps: Sprite or Mountain Dew both work; diet soda gives lighter flavor.
- Cream cheese frosting: Love Nothing Bundt Cakes? Pipe Cream Cheese Frosting onto your 7UP cake and skip the glaze!
- Add in fruit: Gently fold blueberries or raspberries into the batter.
- Pan swap: Bundt pan works best but you can use a 9×13 pan that bakes in 35–40 minutes.
How to Make 7UP Cake
- Mix the dry ingredients: Whisk together the cake mix and pudding packet.
- Add the wet ingredients: Beat in the eggs, followed by the oil and 7UP.
- Bake: Transfer the batter to a greased Bundt pan. Place the pan in a 325ºF oven and bake for 40 to 45 minutes.
- Glaze: Once the cake has cooled to room temperature, mix the glaze ingredients and drizzle over the top.
Serving Suggestions
- Serve this 7UP cake recipe with a scoop of vanilla ice cream.
- Add fresh berries or sliced fruit on the side.
- Dollop with chantilly cream or mascarpone. A sprig of mint is nice too!
- Spread or swirl raspberry or strawberry sauce on the plate, then add a slice of cake.
Storage Tips
- Storage: Keep 7UP cake covered at room temperature for up to 4 days. Store in an airtight cake container or wrap in plastic wrap.
- Refrigeration: You may refrigerate this cake in warmer climates, but bring to room temperature before serving for the best texture.
- Freezing: Freeze slices in plastic wrap for up to 2–3 months. Thaw overnight in the refrigerator.
Frequently Asked Questions
The carbonation acts as a mild leavening agent, adds lightness, and contributes that subtle citrus flavor.
Yes, lemon-lime sodas like Sprite often work similarly. Be cautious with diet versions, as sweetness and carbonation differ.
Pudding keeps 7UP cake extra moist and improves its texture. I have not tested this recipe without it.
7UP cake tastes bright and lemony, but not so much that it’s sour. It’s sweet and citrusy in a subtle way!
More Lemon Recipes You’ll Love
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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.
This cake is fantastic I have made this 5 times already
I made this for a friends birthday! Hope she likes it. I wish I could add a photo. It came out really pretty and I garnished it with sliced lemons.
I made this for a last minute family dinner and made some substitutions with what I had in hand. I used white cake mix, sprite, coconut oil and raspberry jello. It was amazing and tasted just like a raspberry zinger!
Go to you tube and check out Jeanne Robertson sending a man to the store! Your will love it!
I could not find any large box of lemon instant pudding and two small boxes were over the ounces for a large box. Trying this with one small box of instant pudding. Has anyone else done this? In the oven now. PS – recipe still does not indicate “instant” pudding.
Yes, it’s instant pudding. How did it turn out for you?
Nick-
I ran into the same issue. I used the small box & I only used one. I’ve gotten numerous compliments on it so it tastes pretty darn good!
I always use 1 small box of lemon instant pudding – turns out perfect & delicious.
Great recipe! Cake comes out moist and so delicious!!
I’m so glad you liked it!!
Made this yesterday and it was sooo good! I love that it was quick to make, and that it also lived up to what was being said…which was that this cake was very tasty!
Yay so glad to hear that you enjoyed it! We love to revamp box cake mixes 🙂
-From the All Things Mamma Team
Hi! For a really lemony taste, can I use a lemon cake mix instead of yellow?
Hello, does anyone know of this would work with strawberry jello instead of the pudding mix?
I just made this for a coworkers birthday and it was a hit with the whole office!
Do you use instant pudding mix, or regular pudding mix?
instant pudding mix. 🙂
I made this cake for a party at my job a few weeks ago. It came out great! The cake was full of flavor and still moist. It was such a hit that I have since made it three more times.
OH good! It’s soooo yummy! I think I’ll make it for Christmas!
That is GREAT to hear!!
Getting ready to bake this cake for thanksgiving. Praying it turns out well.
I hope so, too!
Made this cake using sugar free cake mix and sugar free pudding and diet 7 up. Everyone loved it! This recipe is definitely a keeper. THANK YOU!
GLAD TO HEAR..MY HUSBAND IS DIABETIC..THANKS FOR SHARING.KK
You are so welcome!
YAY!!! That’s great! Thanks for sharing!
What did you use for icing or did you leave it plain?
There’s a glaze I added in the recipe.
I used the glaze in the recipe. 🙂
Thank you for sharing. I’m going to make this for my family for Thanksgiving!
GREAT! Let me know how it turns out!
This cake looks amazing!! I think sometimes, it’s all about presentation! I absolutely LOVE your cake stand. Would you mind telling me where you got it? I would love to display my cake on this cake stand, and maybe it would turn out as beautiful as yours!!
Thank you! The stand is from Pier 1. 🙂
Hi Kasey. It doesn’t say if it’s instant or the cooked kind of pudding. Can you please elaborate?
Yes! It’s instant pudding. I’ll change the recipe, thanks!