Seven-Up™ Cake I4 Reviews
- Prep: 30 min
- Cook: 50 min
- Ready In: 1 hr 20 min
“This cake is very moist and very heavy - absolutely my favorite cake!” - by LINDA VAN HOUTEN
Original recipe yields 1 - 9x13 inch pan
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- 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.
- 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.
- 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.
Amount Per Serving (12 total)
- 477 cal
- 28.6 g
- 51.8 g
Based on a 2,000 calorie diet
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. ..." See moreI 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..." See more of coconut to the topping."
Seven-Up(TM) Cake II
Pineapple Cherry Cake
Just swipe to see more like this.