Seven-Up™ Cake I Recipe -
Seven-Up(TM) Cake I Recipe

Seven-Up™ Cake I

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
  • PREP

    30 mins
  • COOK

    50 mins

    1 hr 20 mins


  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 More Reviews

Nov 27, 2002

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!

Dec 15, 2010

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.


6 Ratings

Nov 27, 2002

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

Feb 23, 2013

Thanks mauigirl....for posting this so I could make it. It was quite wonderful, slightly rich without it being sweet. If that makes sense,my only part in the recipe that stumped me, was whether or not, I should have or shouldn't have drained the pineapple. I didn't and it took an extremely long time to thicken...which I think I should have drained the pineapple. I ended up adding some cornstarch to help, and turned up the heat just a little to speed things along. The pineapple topping is not sweet, so I added just a tsp of splenda to knock just a little of the tartness down, however, it was still wonderful. The cake was super moist and flavorful as well as the pineapple topping...I will make again. And my kids like it too!! TY


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  • Calories
  • 477 kcal
  • 24%
  • Carbohydrates
  • 51.8 g
  • 17%
  • Cholesterol
  • 99 mg
  • 33%
  • Fat
  • 28.6 g
  • 44%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 456 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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