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Start with a boxed mix and a can of 7UP for the easiest lemon-lime 7UP Cake around. A party and potluck favorite all across the Midwest!

7 up cake on a marble cake stand.

There is something nostalgic about a cake made with 7Up (or chicken wings made with Coca Cola or baked ham made with Dr. Pepper). They were a fixture in my childhood at church potlucks and neighborhood block parties.

What these recipes lack in fizz, they make up for in flavor, and in FUN. This 7Up can is familiar and new all at once, and always delicious.

Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Recipe FAQs
  6. 7UP Cake Recipe

Recipe ingredients

Labeled ingredients for 7IP cake.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Yellow cake mix: Based on convenience recipes of the 50’s, this 7Up cake starts with a boxed mix. Find the equally delicious from-scratch version in the “Recipe Tips and Variations” section.
  • 7Up soda: For best results, use 7Up and not another lemon-lime soda alternative. 7Up has a higher amount of carbonation than say, Sprite, which helps the cake rise the best out of all the options. See FAQs for more information.

Step-by-step instructions

  1. Adjust an oven to the middle position and preheat oven to 325 degrees. Grease a 12-cup Bundt pan well with butter. In a large bowl, add the yellow cake mix, eggs, vegetable oil, lemon pudding mix, and 7UP. Stir well to combine.
7 Up cake batter in a clear bowl next to a bundt cake pan.
  1. Pour the batter into prepared pan.
7 Up cake batter in bundt cake pan.
  1. Bake until a toothpick inserted in the middle of the cake comes out clean with a few crumbs attached, about 45 to 55 minutes. Remove from the oven and cool completely in the pan on a wire rack. Remove cake from the bundt pan.
7 Up cake in bundt cake pan.
  1. To make the glaze, in a medium bowl, whisk together the powdered sugar, lemon juice, lime juice, 7UP, and zest.
7 up cake glaze in a small clear bowl next to a can of 7 up.
  1. Drizzle over the cooled cake.
Someone drizzling glaze over a 7 up cake.

Recipe tips and variations

  • Yield: This cake makes 12 luscious slices.
  • Storage: Store extra cake covered at room temperature for up to 4 days.
  • 7UP Pound Cake from scratch:
    1. Adjust an oven to the middle position and preheat oven to 325 degrees. Grease a 12-cup Bundt pan well with butter.
    2. In a standing mixer, cream 1 ½ cups butter (3 sticks) and 3 cups granulated sugar on medium speed until pale and fluffy, about 10 minutes.
    3. Add 5 eggs to the mixture one at a time, beating after each is added in. Add 3 cups self-rising flour and 2 tablespoons lemon juice.
    4. Remove the bowl from the mixer. Fold in ¾ cup 7UP. Pour mixture into prepared pan.
    5. Bake until a toothpick inserted in the middle of the cake comes out clean with a few crumbs attached, about 60 to 75 minutes. Remove from the oven and cool completely on a wire rack.
    6. Once cool, remove from the pan and drizzle with the Lemon Glaze. If using the from-scratch method, each slice (assuming 12 slices per cake) is 576 calories.
Two slices of 7 up cake on gray plates.

Recipe FAQs

What does the 7Up do in baking?

The fizzy carbon dioxide replaces traditional leavening agents such as baking powder and baking soda. You can get a tall, fluffy cake with from the fizz!

Can you substitute Sprite for the 7Up in 7Up cake?

Ideally, you should use 7Up. 7Up has a higher level of carbonation than Sprite so it works better to make the cake rise (even if the sodas have a similar flavor).

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More Midwestern classics

A 7up cake on a marble cake stand.

7UP Cake

This easy, lemony 7UP Pound Cake is moist, delicious, and tastes just like the soda! And it’s MADE with 7UP, too! A party and potluck favorite.
5 from 11 votes
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Servings 12 servings
Course Dessert
Cuisine American
Calories 386

Ingredients 

For the cake:

  • 1 box yellow cake mix
  • 4 eggs
  • 3/4 cup vegetable oil
  • 1 (3.4 ounce) box instant lemon pudding mix
  • 3/4 cup 7UP (see note 2)

For the glaze:

  • 2 cups powdered sugar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh lime juice
  • 1 tablespoon 7UP
  • 1 teaspoon lime zest

Instructions 

  • Adjust an oven rack to the middle position and preheat oven to 325 degrees. Grease a 12-cup Bundt pan well with butter.
  • In a large bowl add the yellow cake mix, eggs, vegetable oil, lemon pudding mix, and 7UP. Stir well to combine. 
  • Pour the batter into prepared pan and bake until a toothpick inserted in the middle of the cake comes out clean with a few crumbs attached, about 45 to 55 minutes.
  • Remove from the oven and cool completely in the pan on a wire rack. Remove cake from the Bundt pan.
  • To make the glaze, in a medium bowl, whisk together the powdered sugar, lemon juice, lime juice, 7UP, and zest. Drizzle over the cooled cake.

Recipe Video

Notes

  1. Yellow cake mix: Based on convenience recipes of the 50’s, this 7Up cake starts with a boxed mix. Find the equally delicious from-scratch version in the “Recipe Tips and Variations” section.
  2. 7Up soda: 7Up has a higher amount of carbonation than say, Sprite, which helps the cake rise the best out of all the options. See FAQs for more information.
  3. Yield: This cake makes 12 luscious slices.
  4. Storage: Store extra cake covered at room temperature for up to 4 days.
  5. 7UP Pound Cake from scratch:
    1. Adjust an oven to the middle position and preheat oven to 325 degrees. Grease a 12-cup Bundt pan well with butter.
    2. In a standing mixer, cream 1 ½ cups butter (3 sticks) and 3 cups granulated sugar on medium speed until pale and fluffy, about 10 minutes.
    3. Add 5 eggs to the mixture one at a time, beating after each is added in. Add 3 cups self-rising flour and 2 tablespoons lemon juice.
    4. Remove the bowl from the mixer. Fold in ¾ cup 7UP. Pour mixture into prepared pan.
    5. Bake until a toothpick inserted in the middle of the cake comes out clean with a few crumbs attached, about 60 to 75 minutes. Remove from the oven and cool completely on a wire rack.
    6. Once cool, remove from the pan and drizzle with the Lemon Glaze. If using the from-scratch method, each slice (assuming 12 slices per cake) is 576 calories.

Nutrition

Serving: 1sliceCalories: 386kcalCarbohydrates: 58gProtein: 3gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 55mgSodium: 337mgPotassium: 47mgFiber: 1gSugar: 40gVitamin A: 81IUVitamin C: 2mgCalcium: 100mgIron: 1mg
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Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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Comments

  1. Thanks for publishing this classic recipe! I tried this years ago, and lost the recipe. There was a Coke cake recipe once upon a time… please publish if you have that one. I look forward to baking this cake. Thanks again.5 stars

  2. I hate to bother you again but if my cake mix says it has pudding in it do I still add the pudding?

    Thanks for your time!

    1. Hi Missy, yes you should still add the pudding! I know that’s confusing, I’m sorry about that. It adds extra moisture and tastes great. You’ll be glad you did! Thank you! -Meggan

    1. Hi Missy, you’re right, some boxes vary slightly. It shouldn’t make any difference because all those cakes somehow still make the same thing (any given 9×13 or 24 cupcakes or whatever). The one I used was 15.25 ounces though! I hope that helps. Thank you! -Meggan

    1. Hi Rebecca, sorry for the delay in my reply. I’m not really sure? I can put it on my list to test with diet soda but it will probably be in mid-September that I try it. But I’ll definitely test it, reply back to you, and update the post with the info! Thanks! -Meggan

  3. If I wanted to change this to a Strawberry Pound Cake I already know I would have to change the pudding and soda would. I have to change the box cake mix as well or leave it the same.

    1. Hi Jasmine, I haven’t made a strawberry version, but I would think that changing the cake mix to a strawberry cake mix would be really important. I’d grab a strawberry cake mix for sure! Good luck and thanks for the question! -Meggan

  4. Wonderful recipe that was well complimented on. Bakery quality results and it was so easy! I made a raspberry sauce to top the sliced portion, but it’s great without!5 stars

    1. Thank you so much Sandie! Rasbperry sauce for the top sounds PERFECT! I will definitely have to try that out. Thanks for your comment!

  5. What a great idea! Taking this to our Memorial Day Barbecue! Definitely going the boxed mix route.5 stars