7 Up Cake
There’s something instantly nostalgic about a slice of 7 Up Cake: the first breath you take reveals a bright lemon-soda tang, the aroma humming with sugar and butter; the fork glides through a tender, springy crumb that almost dissolves on the tongue. Each bite balances sweet glaze and gentle citrus notes, with a silky mouthfeel that feels both homey and a little celebratory. This is the kind of cake that warms quiet weekend mornings and also travels beautifully to potlucks, birthdays, and backyard gatherings.
If you like desserts that are light, crowd-pleasing, and unfussy, this cake will quickly become a go-to in your repertoire—alongside other easy favorites such as my chocolate-strawberry swirl cheesecake cups. Whether you want a fast showstopper for unexpected guests or a sunny dessert for afternoon tea, 7 Up Cake delivers a comforting but memorable experience.
At a Glance
- Prep Time: 10 minutes
- Cook Time: 30–40 minutes
- Total Time: 40–50 minutes (including short cooling)
- Servings: 10–12 slices (depending on slice size)
- Difficulty Level: Easy — great for bakers of all levels
Nutrition Highlights
The following nutritional breakdown is an estimate per serving based on a 12-slice yield and standard ingredient values (box yellow cake mix, instant lemon pudding mix, vegetable oil, eggs, 7 Up, and a powdered sugar glaze). Nutrient values are approximations derived from USDA FoodData Central and reflect commonly available product nutrition; actual values will vary with brand choices and portioning.
Estimated nutrition per serving (1/12 cake):
- Calories: ~325 kcal
- Protein: ~4 g
- Carbohydrates: ~47 g
- Sugars: ~28 g
- Dietary Fiber: ~1 g
- Total Fat: ~14 g
- Saturated Fat: ~2.5 g
- Sodium: ~300 mg
Notes:
- These figures are estimates. For precise tracking, use the exact product nutrition labels you purchase and consult USDA FoodData Central for ingredient-specific entries.
- To reduce sugar and calories, skip or thin the glaze and use reduced-sugar cake mix options.
Why You’ll Love It
This cake shines for a few irresistible reasons:
- Flavor & aroma: The soda and lemon pudding create a subtle citrus lift that makes each bite feel bright and fresh.
- Ease & speed: You whip up batter in minutes with pantry-friendly ingredients—no creaming, no fuss.
- Crowd-friendly: It’s familiar and beloved, perfect for multi-generational gatherings, school events, and casual get-togethers.
- Versatility: Dress it up with glazes, fruits, or ice cream for different occasions—from picnic-friendly slices to elegant dessert plates.
Method & Process
Ingredients (exact quantities):
- 1 box yellow cake mix (15.25 oz recommended)
- 1 cup 7 Up soda
- 1/2 cup vegetable oil
- 4 large eggs
- 1 package instant lemon pudding mix (3.4 oz)
- 1/4 cup lemon juice (fresh is best)
- 1 cup powdered sugar (for glaze)
- 2–3 tablespoons lemon or vanilla extract (for glaze)
- Water as needed to thin the glaze
Optional ingredients and substitutions:
- Substitute club soda for 7 Up if you prefer less sweetness.
- Use light or avocado oil to reduce saturated fat slightly.
- For stronger lemon flavor, add 1–2 teaspoons lemon zest to the batter.
- To make a richer glaze, substitute a tablespoon of melted butter for part of the water.
Step-by-step instructions:
- Preheat your oven to 350°F (175°C). Grease and lightly flour a bundt pan (or use nonstick spray).
- In a large mixing bowl, combine the yellow cake mix, 7 Up, vegetable oil, eggs, instant lemon pudding mix, and lemon juice. Mix with a handheld mixer or whisk until smooth and combined—about 1–2 minutes. Avoid overmixing to keep the crumb tender.
- Pour the batter evenly into the prepared bundt pan. Tap gently to release any large air bubbles.
- Bake at 350°F for 30–40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Begin checking at 30 minutes to prevent overbaking.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. Removing it too soon can cause the cake to break; too late makes unmolding harder.
- For the glaze: whisk powdered sugar with 2–3 tablespoons lemon or vanilla extract and add a little water, a teaspoon at a time, until you reach a pourable consistency. Drizzle over the cooled cake.
Practical tips:
- Don’t overmix the batter—stir until ingredients are just combined. Overworking activates gluten and can toughen the cake.
- Use room-temperature eggs for better emulsion and even rise.
- If using a different pan (tube or loaf), adjust bake time and start checking earlier for smaller pans.
Serve It Up
- Slice and serve plain to showcase the tender crumb and glaze.
- Add a pat of softened butter for an indulgent morning treat.
- Serve with a scoop of vanilla ice cream and fresh berries for a simple but elegant dessert.
- Pair slices with strong coffee or a bright herbal tea for balance—this cake’s citrus notes complement both.
- For a brunch buffet, arrange on a cake stand and label with toppings (whipped cream, lemon curd, berries).
Tip: For a coordinated dessert table, offer mini slices alongside individual cupcakes—if you enjoy baking small sweets, try a batch of classic vanilla cupcakes to match.
Shelf Life & Storage
- Room temperature: Store in an airtight container or covered with plastic wrap for up to 2 days. Keep away from direct sunlight and heat.
- Refrigeration: Store covered in the fridge for up to 4–5 days; bring to room temperature before serving to recover softness.
- Freezer: Wrap tightly in plastic and then foil, or place in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before glazing (or glaze after thawing).
Expert Tips
- Pan preparation matters: For bundt pans, grease every nook with a pastry brush and dust with flour (or use baker’s spray with flour) to ensure easy release and a clean silhouette.
- Texture cue: The cake should spring back slightly when pressed and a toothpick will come out with a few moist crumbs—avoid waiting until it’s bone dry.
- Flavor layering: Add a teaspoon of lemon zest to the glaze for an extra citrus punch without overwhelming the cake.
- Even slicing: Chill the cake briefly (20–30 minutes) for neater slices when presenting at events.
Creative Twists
- Lemon-Blueberry 7 Up Cake
- Fold 1 cup fresh or frozen (thawed and drained) blueberries into the batter before pouring into the pan. Add a pinch of cinnamon for depth. Dust with powdered sugar instead of a glaze for a rustic finish.
- Strawberry Shortcake Style
- Split cooled cake horizontally, spread whipped cream and macerated strawberries between layers, then top with glaze or more berries for a light, summer dessert.
- Vegan & Allergy-Friendly Version
- Use a dairy-free yellow cake mix, replace eggs with 4 flax “eggs” (4 tbsp ground flax + 12 tbsp warm water, let gel), substitute oil with a neutral-tasting vegetable oil or applesauce (reduce oil to 1/4 cup, add 1/4 cup applesauce), and choose a vegan pudding alternative or omit pudding mix. Use powdered sugar certified vegan and a simple citrus glaze.
Frequently Asked Questions
Q: Can I use diet 7 Up or seltzer instead of regular 7 Up?
A: Yes—diet 7 Up will reduce sugary calories but may slightly alter texture and sweetness. Seltzer will work but lacks sweetness; you may want to add a tablespoon of sugar to the batter.
Q: My cake sank in the center—what happened?
A: Common causes are underbaking, opening the oven door too early, or too much leavening. Ensure you bake until a toothpick shows only a few moist crumbs and avoid rapid temperature changes.
Q: Can I make this in a sheet pan or loaf pan?
A: Yes. Reduce bake time for smaller pans and check earlier—loaves may take 45–55 minutes, sheet pans less. Use a toothpick to check doneness.
Q: How can I reduce sugar or fat in this recipe?
A: Use a reduced-sugar cake mix, swap half the oil for applesauce (adds moisture but slightly changes texture), or skip the glaze. Keep in mind sweetness and mouthfeel will change.
Conclusion
Try this 7 Up Cake for its effortless charm and bright citrus profile—it’s an excellent candidate for weeknight baking, special breakfasts, or a dessert centerpiece. For alternate takes and a from-scratch approach, see this lovely version from Southern Love’s 7Up pound cake, and for a classic, well-tested recipe you can compare techniques with Allrecipes’ take on the 7 UP Cake Recipe.
I’d love to hear how your cake turned out—share photos and tips in the comments or tag the community so we can bake together. Happy baking!
Print
7 Up Cake
- Total Time: 45
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
A nostalgic cake with a bright lemon-soda tang, tender crumb, and a sweet glaze, perfect for gatherings.
Ingredients
- 1 box yellow cake mix (15.25 oz)
- 1 cup 7 Up soda
- 1/2 cup vegetable oil
- 4 large eggs
- 1 package instant lemon pudding mix (3.4 oz)
- 1/4 cup lemon juice (fresh is best)
- 1 cup powdered sugar (for glaze)
- 2–3 tablespoons lemon or vanilla extract (for glaze)
- Water as needed to thin the glaze
Instructions
- Preheat your oven to 350°F (175°C) and grease a bundt pan.
- In a large mixing bowl, combine cake mix, 7 Up, oil, eggs, pudding mix, and lemon juice. Mix until smooth.
- Pour batter into the prepared bundt pan and tap to release air bubbles.
- Bake for 30–40 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then invert onto a wire rack.
- For the glaze, whisk powdered sugar with extract and add water until pourable. Drizzle over cooled cake.
Notes
For a lighter option, skip the glaze and use reduced-sugar cake mix. Store in an airtight container for up to 2 days at room temperature.
- Prep Time: 10
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 325
- Sugar: 28g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
