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7up Cake Recipe
from Scratch


This is the best homemade 7up cake recipe from scratch. At potlucks and get-togethers, it always disappears quickly. 

I love the light lemon flavor and the moistness of the cake. It's always been a family favorite and will become yours too.

This 7up Cake Recipe makes a light lemon and pineapple cake with delicious frosting. #misshomemade | Thousands of scratch recipes at MissHomemade.com7up Cake


7up Cake Recipe (with pineapple)

There are several ways and recipes to make a seven up cake and I will give you some ideas. I have recipes for this cake using different flavors.

You may bake it in a bundt pan, or 9x13 pan, and even make it as a pound cake. Now the best 7up cake recipes...ever.




PINEAPPLE 7Up CAKE RECIPE

1-1/4 cups white sugar
1/2 cup white Crisco shortening
2 egg whites
2 cups flour
1 tsp baking soda
1/4 tsp salt
1 cup 7-up
2 tsp pure vanilla extract
1 TBS fresh lemon juice
1 pkg instant lemon pudding mix (or pineapple pudding)


FROSTING:
1 (8oz) can crushed pineapple - do not drain
1/2 cup butter, softened
2 eggs
1 cup fresh coconut

PREHEAT oven to 350 degrees. Grease a 9x13 inch pan and place wax paper on the bottom.

Sift the dry ingredients together and set aside.

Cream the sugar and shortening together for 5 minutes. Add egg whites and lemon juice and beat again for 5 minutes.

Beginning with the flour mixture, mix in alternatively with the 7up; finishing with the flour mixture. Beat together for 3 minutes.

Pour into the prepared cake pan and bake for 25-30 minutes; or when a toothpick inserted in the center comes out clean. Poke holes in the cake with a toothpick.

Icing: Mix the ingredients together in a saucepan and cook on medium until thick. Pour over warm cake, cover and refrigerate until completely cooled.



I hope you have a standing mixer, because you cream the butter and sugar together for 20 minutes. Important step, but it's worth it.

LEMON CAKE in a BUNDT PAN

3 cups flour
3 cups white sugar
5 eggs
1-1/2 cups butter, (3 sticks) softened
2 TBS fresh lemon juice
3/4 cup 7up

GLAZE:
1-1/3 cups powdered sugar, sifted
2 TBS fresh lemon juice
2 TBS 7up

PREHEAT oven to 325 degrees. Grease a bundt or tube pan.

Cream the white sugar and butter together for 20 minutes. Add the eggs, one at a time, mixing well after each addition. Add flour 1 cup at a time with the fresh lemon juice. Fold in the 7up and pour into the prepared cake pan.

Bake for 1-1/2 hours. Let cake sit in the pan for 10 minutes and then revert onto a cake plate. Poke some holes in the warm cake with a toothpick and drizzle the glaze over the cake.



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