Easy 7-Up Cake is a shortcut lemon Bundt cake made with yellow cake mix, instant lemon pudding, lemon-lime soda, eggs, and vegetable oil. A simple powdered sugar and lemon glaze finishes the cooled cake.
I like this recipe when I want a bright lemon cake without starting completely from scratch. The pudding mix adds extra moisture and lemon flavor, while the soda loosens the batter and gives the cake a light citrus note.
The most important part is preparing the Bundt pan thoroughly and letting the cake cool before turning it out. A cake that is still very hot is more likely to break when removed from the pan.
For more lemon desserts, try our Creamy Lemon Squares or browse our Dessert recipes.
Why This 7-Up Cake Works
Yellow cake mix provides the base structure, while instant lemon pudding helps the cake stay moist. Lemon-lime soda replaces some of the liquid you would normally find in a boxed-cake recipe and adds a mild citrus flavor.
The lemon glaze is intentionally simple. It adds fresh acidity and sweetness without covering the Bundt cake in a heavy frosting.
Ingredient Notes
Yellow cake mix: Use one standard box. The recipe is designed around a boxed cake base rather than a scratch cake.
Instant lemon pudding: Use the dry pudding mix directly. Do not prepare it first.
7-Up or lemon-lime soda: Pour it straight from the bottle or can. Regular lemon-lime soda gives the cake the intended sweetness.
Lemon juice: Fresh lemon juice gives the glaze the cleanest flavor.
Ingredients
For the Cake
- 1 box yellow cake mix
- 1 small box instant lemon pudding mix
- 1 1/2 cups 7-Up or lemon-lime soda
- 4 large eggs
- 3/4 cup vegetable oil
For the Lemon Glaze
- 2 cups powdered sugar
- 1 tablespoon lemon juice
- 2 tablespoons milk, plus more if needed
How to Make Easy 7-Up Cake
- Preheat the oven to 325°F.
- Grease a 10-inch Bundt pan thoroughly with nonstick baking spray.
- In a large mixing bowl, combine the yellow cake mix, dry lemon pudding mix, lemon-lime soda, eggs, and vegetable oil.
- Mix until the batter is smooth and evenly combined. Scrape the sides and bottom of the bowl as needed.
- Pour the batter evenly into the prepared Bundt pan.
- Bake for 45 to 55 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for about 15 to 20 minutes.
- Run a thin knife carefully around any edges that appear stuck, then invert the cake onto a rack or serving plate.
- Cool completely before glazing.
How to Make the Lemon Glaze
- Whisk the powdered sugar and lemon juice together in a small bowl.
- Add the milk gradually until the glaze is thick but pourable.
- Drizzle the glaze over the completely cooled cake.
- Let the glaze set before slicing.
Tips for a Bundt Cake That Releases Cleanly
Coat every curve in the pan. Bundt pans have lots of ridges where cake can stick.
Do not flip it immediately. Give the cake time to settle after baking, but do not leave it in the pan until completely cold.
Cool before glazing. Warm cake makes the glaze disappear into the surface instead of forming a visible finish.
Storage
Store the cake covered at room temperature for a few days. For longer storage, wrap slices well and freeze them without the glaze.
Frequently Asked Questions
Can I use another lemon-lime soda?
Yes. Another regular lemon-lime soda can be used in place of 7-Up.
Do I make the pudding first?
No. Add the dry instant pudding mix directly to the cake batter.
Why did my Bundt cake stick?
The pan may not have been coated thoroughly, or the cake may have been inverted at the wrong time. Grease every ridge and let the cake rest briefly before turning it out.
