A yellow cake mix and vanilla pudding make this delicious pineapple cake such an easy dessert. Pineapple 7UP Cake has soda in the cake and coconut topping.
Pineapple 7UP Cake Recipe
My kids have been crazy for pineapple and coconut lately. When I came across this old recipe for pineapple 7UP cake from an old church cookbook, I knew it would be a hit. It’s a moist cake with a not-too-sweet cooked frosting that is almost custard like. This easy cake is great for potlucks and picnics.
What are the ingredients for a 7UP cake?
Some 7UP cakes are made from scratch and are in a bundt cake form, but this pineapple 7UP cake is made from a box cake mix. A small box of dry pudding mix, eggs, oil and 7UP make this cake not only easy, but very moist and flavorful.
How to Make 7UP Cake
The cake part of this recipe is very easy. Simply pour all of the ingredients except the 7UP in a large mixing bowl. Use a hand mixer or stand mixer to beat the batter together well. Lastly, mix in the 7UP. The 7UP will give it flavor, plus add a little bit of a light texture to the cake. Bake in a 9×13 baking pan for about 35-40 minutes. The center of the cake will spring back when you touch it. Don’t open the oven before the cake “looks” done (use your oven light) or the cake might fall in the center.
While the cake is baking, prepare the icing so you can spread it on the warm cake.
How to Make Pineapple Coconut Icing
This frosting is a cooked frosting that you’ll make in a saucepan on the stovetop. Mix together the flour and the sugar in a saucepan, then add the eggs, butter and pineapple (with all the juice). Stir this mixture over low heat. As the egg mixture cooks together, it will thicken. Once the icing has thickened, remove it from the heat and stir in the coconut.
Allow the icing to sit for a few minutes until the cake is done baking, then spread it over the warm cake. It will soak into the cake just a little bit, making this such a very moist cake.
It’s delicious warm with a dollop of whipped cream. Mmm!
How to Store 7UP Cake
Because this cake has a cooked egg frosting, we recommend storing it in the refrigerator. Make sure it is sealed or covered well. If you don’t want it to be cold upon serving, remove it from the refrigerator 1-2 hours before serving.
Other Pineapple Cake Recipes
- Coconut Pineapple Upside Down Cake
- Pineapple Snack Cake
- Hummingbird Cake
- Pineapple Upside Down Bundt Cake
- Pineapple Poke Cake
TOOLS TO MAKE THIS CAKE
- KitchenAid Stand Mixer: The best mixer for cakes, cookies and frostings!
- Beater Blade with Scraper: The best invention ever!
- 9”x13” Baking Pan: One of my most used kitchen pans.
Pineapple 7UP Sheet Cake
For the Cake:
- 1 box yellow cake mix
- 1 small box vanilla instant pudding (3.5 ounces)
- 4 large eggs
- ¾ cup vegetable oil
- 1 ¼ cups 7UP soda
- 1 ½ cups sugar
- 2 tablespoons all-purpose flour
- 2 large eggs (beaten)
- ½ cup butter
- 20 ounces crushed pineapple (with juice)
- ½ cup shredded coconut
- In a large bowl, combine the cake mix, pudding mix, eggs and oil. Beat until light and fluffy. Add the 7up and beat well.
- Pour the batter into a greased 9x13 baking pan.
- Bake for 35-40 minutes or until the center of the cake springs back when you touch it.
- While the cake is baking, make the pineapple topping.
- Combine the sugar and flour in a saucepan.
- Sir in the eggs, butter and pineapple. Cook over low heat, stirring constantly, until thickened.
- Remove from the heat and stir in the coconut.
- Spread the pineapple topping over the warm cake.
- Place the cake on a wire rack to cool completely.
- Serve with whipped cream.
- Store in an airtight container in the refrigerator.