7 Up Cake Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Generously grease a fluted tube pan (such as Bundt®).
• Beat white sugar and butter together in a bowl using an electric mixer until creamy and smooth; add eggs, 1 at a time, mixing well after each addition. Stir flour, 1 cup at a time, blending well after each addition until batter is smooth; stir in lemon extract. Mix lemon-lime beverage into batter and pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour 15 minutes. Remove cake from pan immediately.
• Beat confectioners' sugar, milk, and vanilla extract together in a bowl using an electric mixer on medium until glaze is smooth. Pour glaze over warm cake.

Steps:

• Cream butter and sugar until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Stir in flour; beat in lemon extract and 7Up.
• Pour batter into well greased and floured 12 cup fluted mold.
• Bake at 325 degrees for 60 minutes to an hour and 25 minutes.
• Cool; dust with conf.
• sugar if desired.

Steps:

• Empty lemon supreme cake mix and instant pineapple pudding into a large mixing bowl.
• Add oil and eggs.
• Beat about 2 minutes.
• Add 7-Up and mix until well blended.
• Pour into a greased and floured cake sheet pan.
• Preheat oven to 350 degrees Fahrenheit.
• Bake 35 to minutes or until done.
• While still hot spread with Icing.
• ICING:.
• Cook margarine, sugar, pineapple, flour and eggs until thick.
• Add coconut and blend well.
• Spread over cake while both are still warm.

Steps:

• Mix everything except 7up in large bowl beat until light and fluffy.
• Add 7 up, mix on low speed until blended.
• Put into lightly greased 9x13-inch pan.
• Bake at 350°F for 40 minutes or until toothpick comes out clean.
• Cover immediately with topping.
• Topping: In saucepan over medium heat beat 2 eggs with fork.
• Add sugar, flour, butter, pineapple and juice.
• Stir constantly until thick.
• Add coconut.
• Prick warm cake with fork and pour topping over.

Steps:

• Mix together above ingredients.
• Pour into a 13 x 9 inch baking pan.
• Bake at 325 for 30 to 35 minutes.
• FROSTING---------.
• Mix and cook until thick.
• Add coconut.
• Let cake cool before icing.

Steps:

• Cream together the butter and sugar for 20 minutes. Add eggs, one at a time. Add flour, lemon extract and fold in the 7UP ™ soft drink.
• Pour into a well-greased 12 cup Bundt pan. Bake at 325 degrees F (165 degrees C) for 60 to 75 minutes.

Steps:

• Preheat oven to 300F and grease/flour a tube pan.
• Cream butter and sugar together until light and fluffy.
• Add eggs one at a time, beating after each one.
• Add flour alternating with 7-Up; stir in lemon flavoring.
• Bake in prepared pan until cake tests done, approximately an hour.

Steps:

• Grease a 9 x 13 pan, and preheat oven to 350 degrees F (175 degrees C).
• 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.
• Bake for 35 to 40 minutes, or till done. While cake is baking, prepare the topping; it will take about 15 minutes to prepare.
• 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.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and lemon extracts. Beat in the flour alternately with the lemon-lime soda, mixing just until incorporated.
• Pour batter into prepared pan. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool on a cake rack for 30 minutes before removing from the pan.

Steps:

• Heat oven to 350.
• In the bowl of a stand mixer, cream together the butter, oil and sugar at medium speed. Add eggs one at a time, blending until incorporated, then blend in the lemon, vanilla and almond extracts. Add half the 7Up, blending until combined, then half the flour; repeat with the remaining 7Up, then the remaining flour until evenly blended.
• Grease a 10-inch Bundt pan with butter; add cake batter. Bake until golden on top and firm to the touch, about 1 hour 15 minutes. Let cool in pan 10 minutes, then invert onto serving platter, and let cool to room temperature before slicing and serving.

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted or plain tube pan., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon juice and vanilla. Add flour alternately with 7UP, beating well after each addition. , Transfer batter to prepared pan. Bake until a toothpick inserted in center comes out clean, 65-75 minutes. Cool in pan 20 minutes before removing to a wire rack to cool completely., For glaze, in a small bowl, mix confectioners' sugar, lemon juice and enough 7UP to reach desired consistency. If desired, stir in zest. Drizzle over cake.