7Up Cake
This 7Up Cake is a moist lemon pudding cake that is made with a jazzed up boxed cake mix and topped with a delicious homemade lemon icing drizzle!
A DELICIOUS AND EASY LEMON-LIME CAKE RECIPE
Recently I shared my recipe for Double Fudge Coca-Cola Cake and then I realized, I couldn’t share the Coca-Cola Cake without also sharing the 7Up Cake. The 7Up Cake is similar to the Coke Cake in that you don’t really taste the soda as a separate ingredient. It adds flavor and makes it super moist. You could eat this bundt cake without any icing, it is just so incredibly flavorful and moist but I think the slightly tart icing gives the sweet cake a nice pop of flavor. I take this as gifts to so many folks and they always love it then ask for the recipe. So you know it’s good!
FREQUENTLY ASKED QUESTIONS:
Yes. I would just use the recommended baking times for a 9×13-inch baking dish that is shown on the back of the cake mix box.
Bundt pans need to be greased really well. A lot of people recommend greasing the pan the coating it in flour or making up magic release solutions with ingredients you may not have on hand. While that works well, I find it easiest to use a nonstick baking spray that has flour in it (like Baker’s Joy – see my image below from another recipe.) I just make sure to spray it really well into all the nooks and crannies and it works absolutely beautifully every single time and I always have it on hand. Pam also makes a similar version. 
Over the last few years, manufacturers have changed the size of cake mixes. A few years ago, cake mixes were 18.25 ounces, then they went down to 15.25, and now some brands are down to 13.25 ounces. Duncan Hines is still my go-to and at the time that I’m writing this, they’re still 15.25 ounces. Great Value (the Wal-Mart brand is also still 15.25 ounces) However, this can change without notice.
This recipe has since been tested with a 13.25 ounce cake mix as well and it worked just fine, with NO changes needed.
This is the bundt pan (non affiliated link) that was used in these photos. Unfortunately it is out of stock and I’m not sure if it will come back in stock.
I looked for something similar but just couldn’t find anything that is exactly the same. This pan (paid affiliate link) was the closest and this other one (paid affiliate link) was similar as well. Any 10-cup bundt pan will work with this recipe.
You can store it in a covered container on the counter for up to 2 days or in the refrigerator for up to 5 days.
Yes! Just make sure you wrap it very well to protect against freezer burn and it will freeze for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- yellow cake mix – you could also use a lemon cake mix, butter cake mix or even a French vanilla cake mix if you prefer.
- instant lemon pudding – you want to look for the instant pudding – you do not need to use the Jell-O brand, it can be a store brand instant pudding.
- 7 Up – you can use diet soda (although that would not be my top choice) or maybe even try Sprite or Mountain Dew with this – I don’t think Ginger Ale would be a good flavor for this.
- eggs – try to make sure your eggs are at room temperature for baked goods – it helps to produce a lighter, fluffier cake.
- vegetable oil – you can substitute for the same amount of melted butter but this will produce a more dense and heavier cake.
- lemon juice – I always prefer fresh lemon juice – the bottled stuff just tastes fake and I personally don’t like it but if you love it then go for it.
HOW TO MAKE 7UP CAKE:
Preheat oven to 325F degrees. Spray a 10-inch bundt pan with nonstick baking spray that has flour in it. In a medium bowl, combine all the cake ingredients (cake mix, instant lemon pudding, eggs, oil and 7up). Mix until thoroughly combined.
Pour batter into bundt pan. Bake for about 35-45 minutes (until inserted toothpick or fork comes out clean). Allow to cool completely, then remove from bundt pan and place on a cake plate.
Start preparing icing. In a small bowl, combine powdered sugar, lemon juice and lemon zest (if using). Add milk in slowly until you’ve reached desired consistency. I personally like it a bit on the thicker side. Pour icing over cake. Allow it to sit for a bit to set up (it won’t harden up fully like a frosting).
Then slice and serve.
CRAVING MORE RECIPES?
- Chocolate Pudding Bundt Cake
- Pineapple Upside Down Bundt Cake
- 7Up Biscuits
- White Chocolate Raspberry Cake
- Shirley Temple Poke Cake
- Melted Ice Cream Cake
- Dr Pepper Cake
- Coca Cola Cake
Originally published: January 2012
Updated photos & republished: May 2023
7Up Cake
Ingredients
For the cake:
- 1 box yellow cake mix
- 4 ounce small box instant lemon pudding
- ¾ cup 7-Up soda (or similar lemon lime soda)
- 4 large eggs
- ¾ cup vegetable oil
For the frosting:
- 2 cups powdered sugar
- 1 Tablespoon fresh lemon juice
- lemon zest from one lemon (optional)
- 1-2 Tablespoons milk
Instructions
- Preheat oven to 325F degrees. Spray 10-inch bundt pan with nonstick cooking spray (that has flour in it) or grease and flour bundt pan.
- In a medium bowl, combine 1 box yellow cake mix, 4 ounce small box instant lemon pudding, 3/4 cup 7-Up soda, 4 large eggs and 3/4 cup vegetable oil.
- Mix until thoroughly combined.
- Pour batter into prepared bundt pan.
- Bake for about 35-45 minutes (until inserted toothpick or fork comes out clean). Allow to cool completely, then remove from bundt pan and place on a cake plate.
- Start preparing icing. In a small bowl, combine 2 cups powdered sugar, 1 Tablespoon fresh lemon juice and lemon zest from one lemon. Add 1-2 Tablespoons milk in slowly until you've reached desired consistency. I personally like it a bit on the thicker side.
- Then slowly pour it over the cooled cake.
- Allow it to sit for a bit to set up (it won't harden up fully like a frosting) then slice and serve.
Video
Notes
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
love it!!
Wow…. This is a game changer! I grew up baking 7-up pound cakes from scratch. This recipe taste almost like the made from scratch cake. This is my go to easy way to make 7-up cake! THANK YALL SO MUCH!❤️
I’ve made this so many times, my daughter loves it! could you use heavy cream in place of the milk?!
I can’t leave a rating yet, because i didn’t make the cake yet. There is a request for me to bring it to work, I was thinking of an easier way then plates, knives, and forks. So my question is, can these be made into cupcakes?
I will say between my partner and myself this is excellent and so easy to make. Right now I’m in the process of making it again. Sometimes I like to tweak recipes just to see what this or that does it taste like… so I add a little lemon juice to the mixture and then I use zest and lemon juice for the icing … oh yeah and 2 boxes of pudding… I bet before tonight this whole thing will be gone just between 2 people lol… tha ks a bunch❤️❤️❤️❤️
Awww thank you so much Hope!! You are so sweet to take the time to come back and leave such a wonderful comment!!
I have made this several times since discovering this recipe. My family, friends and coworkers ❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️ this cake!!!! They ask me to make it. I made an adjustment with the drizzle; I use 3 tablespoons of fresh lemon juice and 1/2 to a tablespoon of milk. Thank you so much this is a keeper and not to mention so easy. Thanks a million!!!!!
Woo hoo!! That makes me SO happy to hear Maria! Thanks SO very much!
This was a big hit! I made it and brought it to a friend’s house and there was nothing left! So yummy and so easy!
Thanks so very much Jen! I appreciate you taking the time to come back and review – so happy you like this recipe!
Thanks for this recipe. I love everything lemon and this is going on my favorites list. I added the zest from the lemon to the frosting and made it a little thinner. More like a glaze. Super.
I am very glad I find you! I can’t wait to share this with my family! Thank you I look forward to more of your recipes. Thank you
Thanks for this recipe! I remember it from my younger days (in the 70s I think) it was very popular. I had forgotten all about it till I saw it at my local Aldis market. My hubby loves it and now I can make it whenever he wants. Such an easy recipe! Thanks so much! My hubs thanks you too.
Thanks so very much Barbara!