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

Seven-Up™ Sheet Cake

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"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 Edit and Save

Original recipe makes 9 x 13 inch cake Change Servings


  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 ™ , 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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 27, 2007

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 icing. The icing takes longer (at least twice as long) as suggested. Let the cake cool a bit before icing. And it's best if it sits overnight in the fridge.

Most Helpful Critical Review
Jul 02, 2006

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 time it was very fluffy....when I came back 10 minutes later, it had fallen to half the size. It still tasted great, but was quite dense. I'll make it again, but will not start the topping until the cake is done and not put it on until it has had time to cool a bit. Also, the topping did take longer that 15 minutes.


44 Ratings

Jul 24, 2005

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 butter melted. I raised the heat to medium and was vigilant about stirring - it still took about another 20 minutes to be completely thickened.

Feb 27, 2006

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 flavor and was very easy to make, followed recipe exactly.

Apr 11, 2005

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 topping, as it was still very liquid for me. So when I put it on the cake a lot of liquid was absorbed and probably made the cake even moister than it already was. If I make this again, I'll make sure the topping is much thicker before I put it on the cake.

Oct 09, 2009

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 added 1/4 c. butter and 4 oz of flaked cocounut - the topping came out great! I spread whipped cream on top, to make the cake more presentable. I would make again. My co-workers LOVED it and wanted the recipe.

Sep 20, 2010

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 lemon cake mix, and I baked it in two 9-inch round pans and put some of the frosting both on top of the cake and between the two layers. I refrigerated the cake overnight, and right before the party, I covered the whole cake in whipped cream, which made it look pretty and tasted great with the tropical flavors. Simple recipe that's unique enough to get rave reviews. Thanks so much!

Dec 26, 2005

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 it was well worth the wait!!KEEPS GREAT IN THE FRIDGE. will definitely make again.


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  • Calories
  • 421 kcal
  • 21%
  • Carbohydrates
  • 55.4 g
  • 18%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 21.3 g
  • 33%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 350 mg
  • 14%

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

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