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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.
I LOVE this recipe along with all of my coworkers, just curious, have you tried making this recipe in mini Bundt pans and make multiple?
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.