The Best 7-Up Cake (+Video)
This 7-Up Cake is a moist lemon cake that is made with a jazzed up boxed cake mix and topped with a delicious homemade lemon icing drizzle!
A DELICIOUS LEMON-LIME CAKE!
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 7-Up Cake. The 7-Up 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.
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. 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 beautifully. Pam also makes a similar version. 
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?
Originally published: January 2012
Updated & republished: May 2023
The Best 7-Up Cake (+Video)
Ingredients
For the cake:
- 15.25 ounce box yellow cake mix
- 4 ounce small box instant lemon pudding
- ¾ cup 7-Up soda (or similar lemon lime soda)
- 4 large eggs (at room temperature)
- 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 all the cake ingredients (cake mix, pudding, 7up, eggs and oil).
- 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 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.
- 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.
Can I use a 9×13 pan for this recipe?
Yes you should be able to 🙂
That is an EXCELLENT idea!
I made this cake and it was gone in a day! My husband and kids loved it! It was so moist! I plan on making this and taking it to work at the hospital for all my co-workers, but I’ll probably have to make two. This is my new “go to” cake when I have to bring a desert! Thank you so much!
I think it would be better off with vanilla extract I have tried it both ways but I would preferer vanilla extract but with lemon juice not as bad.
This cake is so much fun and the texture looks so good! I will have to make one for Labor Day Weekend!
I get lots of compliments when I make this cake. The only thing I do different is after greasing my pan I dust it with sanding sugar. Gives the crust a little soft crust.
It’s GOOD!!!
Took this to work and everyone liked it. Makes a nice presentation.
Would appreciate instructions for mini bundt pan. Thanks.
Hi Shirley, I haven’t tested it using mini bundt pans yet. But perhaps someone on here has tried it and can comment on it. 🙂
My kids love this recipe. It’s so flavorful. I’m curious, can this be made in any pan other than a bundt pan? I’d like to try it as a sheet cake and am curious about baking time in a different pan.
This is a go-to recipe. I’ve made this so many times, I can’t even count. I love the sweetness and the tartness of this cake. I’ve made this cake from scratch as well and I have to tell you the shortcut with the boxed mix and lemon pudding mix is just as good. I appreciate the time savings of this little trick! Thanks Brandie for sharing your awesome recipes.
This absolutely makes my day to read Tish! Thank you so very much for taking the time to come back and comment!
So I’m making this tonight for my boyfriends birthday tomorrow, question. Do I still follow the cake directions on the box like add water also, or not at all and just follow the directions you’ve wrote?
Hi Lisa! Just follow my directions here, not the one on the box. 🙂
This cake looks delicious, and I have all of the ingredients, but someone brought up a good point. Do the ingredients change to accommodate a smaller cake mix??
Just waiting to hear, so I can start right away!
Everything stays the same! 🙂
I made this for the first time today and it turned out perfectly! I didn’t change anything just followed the recipe as written. This is a keeper and I plan to make it many more times. Thanks for a great recipe!
I borrowed your recipe and made it sugar-free and it was fabulous! I substituted a Pillsbury sugar -free yellow cake mix, Sprite Zero, a half package of sugar-free vanilla pudding and a package of sugar-free lemon jell-o (because I couldn’t find a sugar-free lemon pudding.) I made a glaze of lemon zest and lemon juice and used Swerve sugar substitute for the confectioner sugar. It was so good; even my hubby, who eats lots of sugar, ate a piece and LIKED it. ????
Can you use the cake mix that has pudding in the mix plus the box of pudding the recipe calls for and have you ever tried with a lemon cake mix. I love all your recipes and you site.
I loved the cake. I make 7up pound cake all the time. This was less time and I love it.. I took it to work and it didnt have a chance.. Its the third one this week . Thanks for Sharing..
Thanks so much for coming back to comment Shaywood!
Made this cake today and it was so good thanks for sharing a great recipe hope you enjoy your week end and have a blessing day thank you so much
Hi Judy! Yay! Thanks so much!
Can’t wait to make this 7 up cake I will let you know when I do. Great job. I made your coconut poke cake and loved it keep them coming my way have a great day thanks for your great recipes.
Since I always have Sprite in the frig I use this, also I use the Lemon Supreme cake mix, much tastier I think
This sound like it would be so good can’t wait to try it thanks for a great recipe
Thank you for this great recipe. It was a Huge hit with the coworkers!!! So simple yet moist and full of flavor!! Can’t wait to make this cake again!!
Woo hoo! Thanks SO much Sherie!!
I just found this recipe and I’m wondering if you can use diet 7up? I need to cut down on the sugar.
Are the measurements correct for the icing? I had to add at least 1/4 cup of milk for the sugar to even get wet.
Made this, my husband and my kids loves it????