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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.
Need help with this recipe?
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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.
So unbelievably moist and delicious lemony flavor! This is a keeper.
I was really excited to try this recipe and it did not disappoint! Such a fun way to make a cake.
I used butter instead of Wesson came out perfect the fam absolutely loved it
Can’t wait to try this!! How can I replace the eggs due to allergy? Thank you
So delicious, easy, never dry yummy cake. i’ve used sprite, mountain dew, all different boxed cake mixes, diff sized pans, many flavored instant instant pudding jellos and it’s always a DELISH. MY question is about substituing Sugar-Free PuddingJello…any tried that? They are sold as 1oz vs 3.4oz but i don’t think it’s a 1:1 substitution…. Any help is appreciated 🙂
For example if i made the SF Jello by itself It’s 1 box of SF jello + 3 Cups of milk. Whereas 1box of 3.4 oz of regular instant Jello + 4 Cups of Milk = not much more Jello. Any tried using SF Instant Pudding Versus Regular Pudding Jello and if so, how much since the amont doesnt seem to equal one to one. THANKS!~
Hi Susie! We’re so glad you enjoy the recipe! We haven’t tried sf mix and probably wouldn’t recommend it as it tends to bake differently.
We would love to know how it turns out if you do give it a try, though!
Would I be able to use the cooking and serve lemon Jell-O pudding versus the instant pudding in the 7-Up cake?
That should work just fine!
Great alternative! I used butter and added a little extra soda! Amazing
We’re so glad you enjoyed it!
some really interesting details you have written.
Great quick recipe my family loves it but they knew it wasn’t homemade lol it was still good and it came out great
Yes you can use butter
Also make with Duncan Hines perfectly moist Butter Golden Cake mix
Can this cake be made in 2 8 inch round pans.
Music began playing any time I opened this internet site, so frustrating!
can you use another flavor other than lemon?????
Easy and delicious recipe.
I have made this several times, family loves it. I did reduce the oil just a bit and still works fine.
So happy to hear the fam enjoyed it!
Instead of yellow cake mix and lemon pudding can I use Betty crackers super moist lemon cake mix that has lemon pudding in the mix?