Seven-Up™ Cake I

Seven-Up™ Cake I

4 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    50 m
  • Ready In

    1 h 20 m

“This cake is very moist and very heavy - absolutely my favorite cake!”

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Adjust Servings

Original recipe yields 1 - 9x13 inch pan


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in 4 eggs, oil and the lemon-lime soda. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
  3. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  4. Make cooked pineapple topping: Into large saucepan, combine crushed pineapple, butter, 1 beaten egg, and flour. Cook over low heat until thick. Pour over cake. Keep in the refrigerator.

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Reviews (4)

Rate This Recipe


This cake was extremely moist. The coconut pudding added a very subtle, rich flavor--the cake itself actually didn't have very much coconut flavor. I also liked that the frosting wasn't too sweet. I sprinkled coconut over the top of the cake--delicious!



Wonderful! This cake was so moist, everyone loved it! I did poke holes in the top of the cake before adding the topping to let it 'sink' into the cake. I also added chopped pecans and a little bit of coconut to the topping.



My family loved this cake. It was nice and moist.

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Amount Per Serving (12 total)

  • Calories
  • 477 cal
  • 24%
  • Fat
  • 28.6 g
  • 44%
  • Carbs
  • 51.8 g
  • 17%
  • Protein
  • 4.9 g
  • 10%
  • Cholesterol
  • 109 mg
  • 36%
  • Sodium
  • 456 mg
  • 18%

Based on a 2,000 calorie diet



previous recipe:

Seven-Up(TM) Cake II


next recipe:

Pineapple Cherry Cake