7 Up Cake {With Cake Mix}

A classic, old fashioned, quick and easy 7 up cake recipe with cake mix, homemade with simple ingredients and lemon glaze. Soft, moist and can be made as bundt cake or pound cake.

I am so happy to add this recipe to my growing collection of doctored cake mix recipes. It's quick and convenient and even kids can help make it with you. If you are a fan of bundt cakes, you should really check out this amazing Chocolate Bundt Cake and these cute Mini Bundt Cake Recipes.

I think it's a delicious Summer dessert and better than any lemon 7 up cake from scratch I have ever tried. Serve it with glaze, frosting or a scoop of vanilla ice cream.

How to Make a 7 Up Cake?

1. Mix together cake mix, eggs, 7 Up, oil, pudding mix.
2. Pour batter in bundt pan.
3. Bake.
4. Allow the cake to cool down.
5. Drizzle glaze.
6. Serve and enjoy!

Where did 7 up cake come from (History)?

Based on my research, this cake's origin dates back to the 1950's, when the lemon lime soda company included it in its promotional recipe booklet. It was quite a popular dessert during the holidays.

Can you make a 7 up bundt cake in a regular pan?

In most recipes, I would say not to do this but in this case, this cake bakes just as well without bundt pan. I have made it successfully in a round pan and a rectangle pound cake pan without any problems.

Variations

• Cherry 7 up cake- Replace regular 7 up with cherry flavored 7 Up (it's a limited edition though and can only be found a few months of the year). You can also replace lemon pudding mix with cherry pudding mix.
• Try other flavors frostings- Such as classic Whipped Cream or pineapple icing or Maraschino Cherry Frosting, Strawberry Buttercream Frosting and even Orange Frosting.
• Try other sauces and glazes for drizzling- Such as Nutella Syrup or Dulce De Leche and even Homemade Caramel Sauce.
• Add zests- Use fresh lemon, lime or orange zest to really enhance the citrus flavor. Add it in the cake batter and even the glaze.

Tips and Techniques

• Don't use sugar-free ingredients- This is especially with regards to the pudding mix and cake mix because it adds a weird after-taste.
• All ingredients should be at room temperature– That’s because they blend together smoothly and evenly.
• Don’t over-mix cake batter– Because this will yield a tough and it can also cause the cake to collapse/sink during baking.
• Brand of cake mixes– I have used these brands of cake mixes successfully: Pillsbury, Duncan Hines and Betty Crocker.
• What flavor cake mix to use? Traditionally, a yellow cake mix is used but you can also use a golden cake mix, white cake mix, butter cake mix or lemon cake mix.
• Temperature is key– Do not pour the glaze over the cake before it has cooled down or else it will make a sticky, soggy mess.
• How much glaze to use? This is entirely a personal preference. I drizzle enough to coat the top of the cake partially, without soaking it completely.
• Decoration– Keep it simple and classic with glaze and perhaps some fresh lemon slices or lemon zest, if you like. You can also check out lots of these beautiful Bundt Cake Decorating Ideas.
• How to remove a cake stuck in the pan? Make sure to generously grease and flour the pan. Also, use a simple bundt pan without any fancy designs because those have a higher likelihood of the cake batter sticking to them. Once the cake has baked, let it cool down first and then gently, loosen the edges of the cake by sliding a thin spatula down the sides of the pan. Then, turn it over, tap it gently on the top to release it.
  

Other Doctored Cake Mix Recipes

• Lemon Pound Cake (With Cake Mix)
• Cinnamon Roll Cake (With Cake Mix)
• Sock It To Me Cake (With Cake Mix)
• Louisiana Crunch Cake (With Cake Mix)
• Easy Black Forest Cake (With Cake Mix)
• Pistachio Cake (With Cake Mix)

Recipe

Until next time, tata my lovelies!