This 7-Up Cake with Cake Mix will remind you of a traditional lemon pound cake recipe without all of the extra ingredients. Each bite is light, ultra moist, has a nice citrus flavor, and is topped with a sweet glaze, all while using simple ingredients.
I am all for making delicious cakes from scratch, but you can’t beat the moistness of 7Up cake using a boxed mix. Our secret ingredient is instant pudding. Not only does it add more lemon flavor, but it also makes for a tender and moist crumb every time.
When I make crack cake and lemon chiffon cake I use a boxed dry cake mix, and no one can tell! Another easy lemon dessert is dump cake. You literally dump everything into the baking dish and bake. It doesn’t get much easier than that!
What do I Need for this Recipe?
- Cake Ingredients:
- boxed cake mix – we used yellow.
- instant lemon pudding mix – makes the cake super moist.
- 7-Up soda – helps the cake rise and acts as a leavening agent, leaving us with a light and fluffy cake.
- eggs – allow them to come to room temperature.
- oil – we use vegetable oil in baking because it’s neutral, but still provides moisture.
- powdered sugar – adds sweetness and texture to the glaze.
- lemon juice – gives a burst of flavor. For even more a drop of lemon extract.
- milk – we used whole milk.
We love serving this warm cake topped with a simple glaze (with or without lemon zest).
Bundt cake pan – We used a 9-inch aluminum ring pan to get the bubbled up top to this cake. A traditional bundt pan can be used and turn it upside down onto a cooling rack. You can also make this amazing cake in a regular pan or round cake pans using the same measurements.
Electric or stand mixer
Variations and Substitutions:
- Lemon-lime soda – if you don’t have 7Up you can use a store-bought brand that is lemon-lime flavor or Sprite.
- Cake mix – for more lemon flavor, swap the yellow mix for lemon cake mix. You could also use a white cake mix if desired.
- Cupcakes – use the same recipes but make cupcakes instead.
- Other icings and frosting – skip the glaze and go with a thin layer of traditional frosting.
PREP: Grease a 9-inch bundt cake pan with non-stick cooking spray and preheat the oven to 325 degrees.
Step 1: In a large bowl, combine the box cake mix, pudding mix, soda, eggs, and oil. Use an electric mixer and mix at medium speed until all ingredients are incorporated.
Step 2: Pour the cake batter into the prepared pan.
Pro Tip: Don’t over-mix the cake. We want it to stay tender, and over-mixing will make it tough after baking.
Step 3: Bake in the preheated oven for 45-50 minutes. Allow the cake to cool for 15 minutes, then turn it out onto a cooling rack to finish.
Step 4: Whisk together the lemon juice and powdered sugar in a small bowl. Add milk a little at a time until the glaze reaches a thicker consistency but is still pourable.
Step 5: Drizzle the lemon glaze on top of the cake.
SERVE: Let it set slightly before cutting it into individual slices. You can also serve it with a scoop of ice cream.
- The cake is done baking when you can insert a toothpick into the center of the cake and it only comes out with a few moist crumbs.
- Avoid over-mixing the wet batter. Doing so can result in a tougher cake.
- Do not add the glaze until the cake has cooled. It will run off and make a mess.
7Up cakes were actually sold in stores by soda distributors back in the ’50s. They also put out recipe books using the drink.
Keep leftovers in an airtight container or plastic wrap in the fridge for a week or freeze for 3 months.
7-Up cake is a type of cake that is made using the lemon-lime flavored soft drink as one of its key ingredients. It’s light, fluffy, and a moist yellow cake with a slight citrus flavor from the 7-Up. The soda also gives it that nice texture and eliminates having to use a leavening agent.
7 Up Cake with Cake Mix
- 1 box yellow cake mix
- 1 – 3.4 oz. box instant lemon pudding
- 1 – 7.5 oz. can 7-Up 1 mini can or about 1 cup
- 4 eggs room temperature
- ¾ cup vegetable oil
- 2 cups powdered sugar
- 2 tablespoons lemon juice
- 2 tablespoons whole milk
- Preheat oven to 325°F. Spray 9-inch bundt cake pan with nonstick cooking spray and set aside.
- Add all ingredients to the bowl of a standing mixer or large mixing bowl. Beat together for 2 minutes on medium-high speed.
- Pour batter into the prepared bundt pan and bake for 45-50 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Cool for 15 minutes, then turn out onto a wire rack to cool completely.
- Whisk together the powdered sugar and lemon juice. Add milk a little at a time until desired consistency is achieved. Drizzle the glaze over the cake.