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This 7Up Bundt Cake has great texture and flavor thanks to the lemon lime soda and is one of the prettiest cakes ever!
Old Fashioned Recipe
7Up Bundt cake is one of those old fashioned recipes, the kind of recipe you find your grandmother’s recipe box, the one she always made for the family picnic or gathering. It’s a classic and rightly so, it’s a good one.
I made this cake for an event at church for the girls 12-18. They wanted a cake that had the look and feel of a wedding cake without looking just like a wedding cake.
By stacking two bundt cakes, covering them with powdered sugar and adding fruit I think we created a beautiful cake that could easily be used as a wedding cake! Not only was it pretty but it was delicious too.
What Does the 7UP Do?
The addition of 7 Up or any lemon lime soda to the cake gives the cake an extra light texture as well as adding a slight citrus flavor. I highly recommend using regular soda, not diet. This cake has a pound cake like texture but thanks to the 7 UP is lighter than a traditional pound cake.
The flavor of this cake is so good that it stands alone, no need for any kind of frosting.
How to Make a Bundt Cake
- Beat together the butter and sugar for 20 minutes. Yes, that 20 minutes is correct. Use a stand mixer to make it easier on your arm.
- Add the eggs one at a time. Making sure they are well mixed in.
- Mix in flour, lemon and vanilla extract and then fold in the lemon lime soft drink.
- Pour into a well-greased 12 cup Bundt pan
- Bake at 325 degrees for 60 to 75 minutes
For this stacked bundt cake, I made two full bundt cakes.
Tips for Making Bundt Cake
- If you don’t have a bundt pan this cake can also be made in a 9 x 13 ” pan.
- Grease the bundt pan well for easier removal. I always use Baker’s Joy, it s a nonstick baking spray that has flour in it. It helps release bundt cakes so easily from the pan!
How to Serve the 7UP Bundt Cake
- Sprinkle the cake with powdered sugar before serving. If the cake is going to sit a while before serving the powdered sugar will soak into the cake so give it a good dusting before serving.
- Add strawberries and blueberries around the bottom edge on the top and have some additional fruit to add to the plates while serving.
- Add a dollop of whipped cream to each piece of cake along with the fruit as it is served.
- To slice the cake remove the top bundt cake to another plate before serving.
We were a little worried that two bundt cakes might not be quite enough so I made a third and it sat on it’s own cake stand.
I thought the cake turned out amazing, it was so pretty! I fell in love with it! In fact, I couldn’t stop taking pictures of it.
Other favorite bundt cake recipes:
- Caramel Apple Bundt Cake
- Orange Poppy Seed Cake
- Poppy Seed Cake
- Key Lime Bundt Cake
- Blueberry Coffee Cake
- Lemon Pound Cake
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7Up Bundt Cake Recipe
7 Up Bundt Cake
Ingredients
- 1 1/2 cups butter
- 3 cups white sugar
- 5 eggs
- 3 cups all-purpose flour
- 2 tsp lemon extract
- 1 tsp vanilla extract
- 3/4 cup 7-Up
Instructions
- Beat together the butter and sugar for 20 minutes
- Add the eggs one at a time. Making sure they are well mixed in.
- Mix in flour, lemon and vanilla extract and then fold in the 7UP ™ soft drink
- Pour into a well-greased 12 cup Bundt pan
- Bake at 325 degrees for 60 to 75 minutes
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Nutrition Facts:
Originally posted November 19, 2010
Amy's Cooking Adventures says
The cake looks great! And I am so glad you followed up with the link to Michelle’s Etsy shop–I’ve already stopped by!
Thanks!
Pam in Texas says
Beautiful cake! I love all of the tips and ideas on your site! Thank you for sharing so much great information!
If you loved the 7-Up cake, I would like to share a recipe for a yummy chocolate version with Dr. Pepper! It is delicious!
My Personal Dr. Pepper Cake Recipe
1 cup butter or margarine (butter is better)
1 cup Dr. Pepper soft drink
2 cups unsifted all-purpose flour
1 1/2 cups sugar
1 teaspoon cinnamon
1 teaspoon baking soda
pinch salt
4 tablespoons cocoa
2 beaten eggs
2 teaspoons vanilla
1/2 cup buttermilk
1 1/2 cups miniature marshmallows
Dr. Pepper Frosting-
1/2 cup Dr. Pepper soda pop
1/4 cup butter or margarine
3 tablespoons cocoa
3 cups powdered sugar
1/2 cup chopped pecans
1 teaspoon vanilla
Melt butter. Add the Dr. Pepper soft drink and stir well. Mix all of the dry ingredients together in a large mixing bowl. Add the eggs, buttermilk, vanilla, and marshmallows. Pour the Dr. Pepper mixture over the rest of the ingredients in the mixing bowl. Mix them together well. Bake at 350 degrees Fahrenheit in a greased 9×12 inch pan for 30-35 minutes.
Dr. Pepper Frosting Instructions- Heat Dr. Pepper soda pop, cocoa, and butter or margarine, but don’t bring to a hard boil. Stir in rest of ingredients and mix together well. Spread Dr. Pepper frosting on while cake is still hot.
Variation: Use lemon extract instead of vanilla
Variation: Peanut Butter Frosting
6 tablespoons butter, room temperature
1 cup packed brown sugar
2/3 cup peanut butter
1/4 cup milk
2/3 cup chopped, unsalted peanuts
While the cake is baking, cream the butter, brown sugar, and peanut butter together. Add the milk and mix well. Add the peanuts. Stir well. Spread over the cake while it is still warm. After cake is frosted, put it under the broiler on the top oven rack (about 4-5 inches from top). Broil for a few seconds only, just until frosting starts to get tiny air bubbles. Watch carefully so as not to burn cake. Let cake cool for about half an hour before eating.
Leigh Anne says
Raejean, The decorative bundt pan is new and is very heavy duty. The cake came out of that pan beautifully. All I did was give it a heavy coat of Pam. The other bundt pan is old and not so heavy duty and that is the one I had a problem with. I sprayed both with Pam. I don’t know if it is because of the one pan not being as heavy dut or what. I have used the regular bundt pan before and had cakes come out perfect though – not sure there is any rhyme or reason!!
Paige says
I read once a great tip for removing a bundt cake and it has worked every time. The tip was to grease and flour the cake pan ‘generously’ making sure you get plenty in all the cracks. ( think Pam would be ok too). BUT the main key is to wait EXACTLY 15 minutes after you take the cake out of the oven to turn it out of the pan. (I’m sure 16 or 17 minutes would still work – lol). 15 minutes is the magic #. Too hot, the cake will fall apart, too cool – the cake will stick. I also take a regular ktichen knife and run it along all the edges – outside and inside edges. It’s worked for me every time. I think a heavier good quality bundt pan also helps.
Leigh Anne says
Thanks for the tips – will definitely try them next time.
Jenn Ross says
Wow I love this..going to have to try it…I love bundt cakes and you are right…sometimes they come out of the pan beautifully and other times..not so much. My family has eaten several failed bundt cakes with mistakes no amount of powdered would hide!
Raejean says
I think that’s the same Bundt pan I have. I made a cake in it last Christmas and it was a bear to get out. Plus the recipe I used was really dry. So I had a hacked up dry cake. Maybe I’ll try your recipe. Do you have any tips for getting it out of the pan?