7Up Cake with Cake Mix is a blast from the past! It’s made with a box of cake mix and topped with a decadent pineapple coconut frosting. You will not want to share this old fashioned cake!
“This was so popular in the 60’s ! Thank you for bringing it back to life!” -Pasqua
This moist and tender 7Up Cake with Cake Mix is such a treat! You may have seen it at a church potluck, or maybe a holiday dinner. Or perhaps your own family made it, like in this sweet story from Food 52 called “Home is Where the 7Up Cake Is“. (I love a good story about food and family, and this one is a gem.)
But back to the cake itself! I love how the 7Up lends a light citrus flavor to the cake, along with some lift to the batter, so the cake ends up light and tender. And the frosting! It’s a cooked pineapple coconut frosting that’s pourable when warm but firms up as it cools. What a treat.
I also love the ease of this recipe. It starts with a box of cake mix to keep it simple. A lot of recipes from the 60’s and 70’s take this same shortcut, and I’ve featured quite a few of them here on the blog. Here are some of my favorites if you’d like to take a peek!
Jump to:
Ingredients
- When I’m making recipes from the 60’s and 70’s with cake mix, I always choose Duncan Hines. It has 15.25 ounces of cake mix, which is closer to the original 18 ounce size of cake mixes from 50+ years ago. Some mixes now only have 13.25 ounces!
- You’ll need the bigger box of instant vanilla pudding (5.1 ounces). Make sure it’s instant and not cook and serve.
- The coconut can be sweetened or unsweetened. There’s sugar in the icing that’ll sweeten it right up if it’s unsweetened.
How to Make Old Fashioned 7Up Cake with cake mix
- Pour a yellow cake mix in a large bowl, along with the instant vanilla pudding, eggs, and oil. Pour in the 7Up. It’ll be very bubbly—that’s ok!
- Use a whisk to combine all of the ingredients into a smooth batter. Pour into a 13×9-inch cake pan and bake for 40–45 minutes at 350°F.
- Combine the flour, sugar, and crushed pineapple + its juices in a large saucepan. Bring to a simmer over medium heat, then whisk in the eggs and butter (whisk quickly so the eggs don’t scramble!). Cook for 2 minutes, then stir in the coconut.
- Pour the hot frosting over the cake, then let cool completely. The frosting will continue to set up as it cools. Cut into slices and serve!
Frequently Asked Questions
Yes—any lemon lime soda can be used in place of the 7Up.
Store 7Up Cake either at room temperature or in the refrigerator. Cover it tightly with plastic wrap or aluminum foil before storing. It will last for 3–4 days at room temperature or up to 1 week in the refrigerator.
7Up Cake can be frozen with or without the frosting. Cover it tightly and freeze for up to one month for best results. It can be frozen longer, but due due to the high moisture content of the cake, it will take on ice crystals sooner than other cakes.
Frosting variation
Want a simple glaze for the top, instead of the pineapple coconut frosting? Mix together one-half cup of powdered sugar with a few tablespoons of 7Up until a pourable glaze forms. Pour that over the cake in lieu of the frosting.
📖 Recipe
7Up Cake with Cake Mix
Ingredients
For the cake:
- 1 box yellow cake mix
- 1 (5.1 oz) box instant vanilla pudding
- 4 eggs
- ¾ cup vegetable oil
- 1 (12 oz) can 7Up
For the frosting:
- 3 tablespoons all-purpose flour
- ¾ cup granulated sugar
- 1 (20 oz) can crushed pineapple (do not drain)
- 2 eggs
- ½ cup butter, melted
- 1 cup shredded sweetened coconut
Instructions
For the cake:
- Preheat oven to 350°F. Grease a 13×9 inch baking dish.
- Place the cake mix, instant pudding, 4 eggs, vegetable oil, and 7Up in a large bowl. Whisk until ingredients are combined.
- Pour the mixture into the prepared pan. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
For the frosting:
- In a medium saucepan, whisk together the flour, sugar, and pineapple + its juices. Place over medium heat.
- Bring to a simmer, then add the eggs and melted butter, whisking constantly so the eggs don’t scramble. Cook for an additional 2–3 minutes, or until thickened. Stir in the coconut.
- Pour the frosting over the still-warm cake, and let cool completely before slicing. The frosting will firm up as it cools.
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