This 7-Up Cake is delicious and the pineapple topping just makes it even better! You could use any frosting you like on this cake but my family enjoys the pineapple along with the lemon flavor. 7-Up Cake is made with a mix so it’s quick and easy and it looks so pretty on a dessert table.
7-Up Cake Ingredients Needed:
Lemon cake mix (I used Duncan Hines 16.5 ounce Lemon Supreme Signature Cake Mix)
Jello Instant Lemon Pudding
Eggs
7-up or any lemon lime drink
Vegetable oil
Ingredients for Pineapple Filling
Crushed pineapple, undrained
Butter
Sugar
Eggs
All-purpose flour
Coconut
You are not making the cake according to the cake mix directions. You are just using the cake mix as a base for the recipe. Sometimes people complain about a cake being made with a mix but some of us want something quick and easy and this cake is perfect! It has a wonderful taste and would be a great addition to any gathering.
This cake should be refrigerated and it is good for several days!
“I made this for Thanksgiving a dessert. This was one of the best cakes I’ve ever made! Moist and the perfect level of sweetness.” – Lawanda
“My mother ,who would be 100 years old if she were alive today, made this cake. her recipe is the exact same. Many times she made it without the pudding and it was just as good but not as strong lemon flavor. I was delighted to find a recipe the same as hers on your site. Thank you.” – Mimi
“I have made this cake several times and have always gotten compliments on it.” – Eva
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7 Up Cake
This cake is absolutely delicious and super easy to make. It’s perfect for any gathering. We love it for Easter or any summer holiday!
Servings: 1 cake
- 1 lemon cake mix I used Duncan Hines 16.5 ounce Lemon Supreme Signature Cake Mix
- 1 3.4 ounce Jello Instant Lemon Pudding
- 4 eggs
- 1 1/4 cups 7-up or any lemon lime drink
- 3/4 cup vegetable oil
Ingredients for Pineapple Filling
- 1 20 ounce can crushed pineapple, undrained
- 1 stick butter or margarine or 8 tablespoons or 1/2 cup
- 1 cup sugar
- 2 eggs
- 2 tablespoons all-purpose flour
- 1 1/2 cups coconut
Pineapple Filling Instructions
-
Mix pineapple, butter, sugar, eggs and flour together. Cook on medium heat until thickens. (I bring this to a low boil, turn down and cook about five minutes stirring often). Remove and add coconut. Let cool and spread between cooled cake layers and on top of cake.
This cake should be refrigerated.
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