Seven-Up Cake has been around for a long time. Lately, I’ve been reminiscing about childhood desserts, making them and sharing them with my family. This past Sunday we had Seven-Up Cake for dessert.
If you love pecans, check out my Best Recipes Featuring Pecans.
There are several versions of Seven-Up Cake but my favorite is this one. It’s a three-layer cake with pineapple, coconut, and pecan filling.
This cake is easy to make because it begins with a lemon supreme cake mix. Plus, frosting is easy because you only add the icing between the layers and on top of the cake. Leave the outside naked.
This cake, of course, has 7-Up as one of the ingredients. You’ll need 1-1/2 cups.
How to Make a Seven-Up Cake
In a mixing bowl, combine a lemon supreme cake mix, vegetable oil, 7-Up, lemon instant pudding, and 4 eggs. Mix on low until moistened. Beat on medium speed for 3 minutes.
Pour into three 9-inch greased and floured cake pans. (You can also use 8-inch pans but mine happens to be 9-inch.) The layers will be somewhat on the thin side, just the way I like it.
Bake at 350º for 25-30 minutes or until tested done when a toothpick is inserted near the center and comes out clean.
Cool in pans for 10 minutes on a wire rack. Remove cake layers and cool completely on wire racks.
Pineapple, Coconut and Pecan Icing
In a saucepan, combine sugar, butter, flour, and eggs. Cook on medium heat until thickened, stirring often. It takes about five minutes for the filling to thicken.
Add crushed pineapple, coconut, and pecans to cooked mixture.
Spread between layers and on top of cooled cake.
How to Toast Pecans for Seven-Up Cake
You can use the skillet method or the oven method when toasting pecans. I prefer the skillet method. Place pecans in a skillet in a single layer. Cook on medium, stirring occasionally until fragrant and lightly browned. It should only take between 2-5 minutes. Remove from pan and let cool.
How to Bake a Seven-Up Cake in a 13×9 Pan
If you don’t want to make a layer cake, this cake can easily be baked in a 9×13 baking pan. Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool and pour icing over the cake.
- 1 box lemon supreme cake mix
- 3/4 cup vegetable oil
- 1-1/4 cups 7-Up
- 1 package lemon instant pudding
- 4 eggs
- 1-1/2 cups sugar
- 1/2 cup butter
- 1 Tablespoon flour
- 2 eggs
- 1 cup crushed pineapple, drained
- 1 cup coconut
- 1 cup chopped pecans, toasted
- Preheat oven to 350º F. Grease and flour 3 9-inch cake pans.
- Combine the cake mix, vegetable oil, 7-Up, instant pudding and eggs together in a mixing bowl. Beat on low until moistened. Beat on medium for three minutes.
- Pour cake batter evenly into three 9-inch greased and floured cake pans. Bake at 350º for 25-30 minutes or until cake tests done when a toothpick inserted near the middle comes out clean. Let cool on wire racks for 10 minutes. Remove from pans and let cool completely on wire racks.
- Make the icing by combining sugar, butter, flour and eggs in a saucepan. Cook on medium, stirring constantly, until mixture begins to bubble and thickens. Add pineapple, coconut, and pecans to cooked mixture. Spread between layers and on top of cooled cake.
Amount Per Serving Calories 621Total Fat 34gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 22gCholesterol 114mgSodium 471mgCarbohydrates 76gFiber 3gSugar 53gProtein 7g
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