Light and Fluffy 7Up Cake Recipe for Celebrations

This moist, tender 7Up Cake with cake mix is a lovely retro dessert. You may remember encountering it at church suppers, family gatherings, or holiday tables. The 7Up adds a subtle citrus lift and helps keep the cake airy, while the cooked pineapple-coconut frosting brings a bright, tropical finish.

The frosting is cooked on the stovetop: pineapple and its juice are simmered with flour and sugar, eggs and melted butter are whisked in, and shredded coconut is stirred in at the end. Pour it over the warm cake so it soaks into the top and sets as the cake cools.

This recipe keeps things easy by starting with a box mix. That shortcut—common in recipes from the 1960s and 70s—delivers great results when you want a dependable, crowd-pleasing dessert.

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How to Make Old-Fashioned 7Up Cake with Cake Mix

1. Preheat the oven to 350°F. Grease a 13×9-inch baking pan.
2. In a large bowl combine: 1 box yellow cake mix, 1 (5.1 oz) box instant vanilla pudding, 4 eggs, 3/4 cup vegetable oil, and 1 (12 oz) can of 7Up. The mixture will be bubbly—whisk gently until smooth and well combined.
3. Pour the batter into the prepared pan and bake 40–45 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven and leave the cake in the pan while you make the frosting.
4. For the frosting: in a medium saucepan whisk together 3 tablespoons all-purpose flour, 3/4 cup granulated sugar, and a 20-ounce can of crushed pineapple (do not drain). Bring to a simmer over medium heat.
5. Whisk the 2 eggs in a small bowl, then slowly whisk them into the hot pineapple mixture along with 1/2 cup melted butter—whisk constantly so the eggs don’t scramble. Cook 2–3 minutes until the mixture thickens, then stir in 1 cup shredded sweetened coconut.
6. Pour the hot frosting evenly over the baked cake while it’s still warm. The frosting will soak in and set as the cake cools. Let the cake cool completely before slicing and serving.

For the cake:

• 1 box yellow cake mix
• 1 (5.1 oz) box instant vanilla pudding
• 4 eggs
• 3/4 cup vegetable oil
• 1 (12 oz) can 7Up

For the frosting:

• 3 tablespoons all-purpose flour
• 3/4 cup granulated sugar
• 1 (20 oz) can crushed pineapple, do not drain
• 2 eggs
• 1/2 cup melted butter
• 1 cup shredded sweetened coconut

For the cake:

• Preheat the oven to 350°F. Grease a 13×9-inch baking dish.
• In a large bowl combine the cake mix, instant pudding, 4 eggs, vegetable oil, and 7Up. Whisk until smooth.
• Pour into the prepared pan and bake 40–45 minutes or until a toothpick inserted into the center comes out clean. Leave the cake in the pan while you prepare the frosting.

For the frosting:

• In a medium saucepan whisk together the flour, sugar, and crushed pineapple with its juices. Place over medium heat and bring to a simmer.
• Whisk the eggs and slowly add them to the simmering pineapple mixture, then whisk in the melted butter. Continue whisking for 2–3 minutes until thickened, being careful not to scramble the eggs. Stir in the coconut.
• Pour the hot frosting over the warm cake and let cool completely. The frosting will set as the cake cools.

You can substitute Sprite for the 7Up if preferred.

For a quick glaze in place of the frosting, mix 1/2 cup powdered sugar with a few tablespoons of 7Up until pourable and spread over the cake.

Leftovers: store tightly covered at room temperature or in the refrigerator.

Calories: 420 kcal | Carbohydrates: 50 g | Protein: 4 g | Fat: 24 g