Seven-Up™  Sheet Cake

Seven-Up™ Sheet Cake

38
ANGELADY41 0

"A light and fluffy cake with a packaged cake mix base and a wonderful, easy topping - from mixing to eating in less than 2 hours! And oh, so good!"
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Ingredients

servings 421 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 421 kcal
  • 21%
  • Fat:
  • 21.3 g
  • 33%
  • Carbs:
  • 55.4g
  • 18%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 350 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Grease a 9 x 13 pan, and preheat oven to 350 degrees F (175 degrees C).
  2. Combine cake mix, pudding mix, slightly beaten eggs, and vegetable oil in a mixing bowl. Beat on medium speed until batter is light and fluffy. Add 7-UP (TM) , and beat in well. Pour batter into prepared pan.
  3. Bake for 35 to 40 minutes, or till done. While cake is baking, prepare the topping; it will take about 15 minutes to prepare.
  4. In a medium non-aluminum saucepan, combine sugar and flour. Stir in 2 eggs, butter or margarine, and pineapple. Cook over low heat, stirring constantly, until thickened. Remove from heat, and stir in coconut. Spread topping over warm cake.

Reviews

38
  1. 44 Ratings

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Most helpful positive review

This the second time I've used this recipe and it was great both times. Everyone loved it. I did make a few changes. I used lemon pudding instead of vanilla and I added choppd pecans to the icin...

Most helpful critical review

The cake tasted great but I was disappointed that it fell so much. The instructions said to pour the topping on the warm cake. I poured it on shortly after taking it out of the oven. At that ...

This the second time I've used this recipe and it was great both times. Everyone loved it. I did make a few changes. I used lemon pudding instead of vanilla and I added choppd pecans to the icin...

This lemon-lime flavored cake bakes up nicely and the topping is awesome! In-laws and friends really liked, even passed the grandma test(the dessert expert in our family). I like the lemon-lime...

This cake is super easy to make and comes out very moist and YUMMY! It was a big hit at a luau-themed party we recently attended. As for the topping: 15 minutes on low will barely even get the...

I made this cake it was very moist and fluffy. I had to tweak the topping I used 2.5 tsp of cornstarch, instead of flour, to thicken the pineapple topping, no eggs and only 3/4 c. of sugar. I ad...

I'm kind of new to making cakes. This was pretty tasty; sweet but not overly so. I have one complaint about the topping though. I think 15 minutes on "low" is not nearly enough to thicken up the...

The cake tasted great but I was disappointed that it fell so much. The instructions said to pour the topping on the warm cake. I poured it on shortly after taking it out of the oven. At that ...

I made this for my dad's birthday and everyone was delighted and impressed. My grandma commented that the cake made her think of being in Hawaii. :) I made just a couple of changes: I used lem...

i made this for christmas this year for something different. i remember this cake from a long time ago. i use frozen coconut, it is just the right amt.had to cook the topping a little longerbut ...

I've made this twice and gotten rave reviews both times. It's always the first dessert to go at a potluck, I agree that the topping takes longer than 15 minutes.