27 June, 1971

Judy's 7-Up Cake

This recipe is from a childhood friend's late mother.

Judy's 7-Up Cake ingredients (7)
1 box yellow cake mix
1 (4-oz) box pineapple or vanilla instant pudding
4 eggs
3/4 cup vegetable oil
1 (10-oz.) bottle 7-Up

Cream Cheese Frosting
Lots pecans, chopped or chips

Lemon pudding mix instead of the pineapple or vanilla.

Sour Cream Frosting instead of Cream Cheese

Make in a Bundt pan (adjust time and/or temperature appropriately). Drizzle with a thinner icing or glaze rather than use the thick frosting. Here's an idea.  

Judy's 7-Up Cake directions
Get ready
Preheat oven to 350ºF. Lightly grease (9- x 13- x 2-inch) cake pan and set aside.

Prepare batter
In a large bowl, combine first four (4) ingredients (cake mix through oil) and use an electric mixer to beat until light and fluffy. 

Use a rubber spatula to scrape down the side of the bowl. Then, add 7-Up and use electric mixer on Low speed to incorporate. Do not overbeat. 

Pour batter into the prepared cake pan. Pick-up pan carefully and drop it lightly on the counter to gently settle the batter.

Bake cake and prepare frosting 
Bake cake in preheated 350ºF oven until it tests done (inserted toothpick comes out clean), about forty (40) minutes.

Meanwhile, prepare the frosting. 

When it's done, remove cake from oven and place it on a wire rack. Immediately cover cake thickly with cream cheese icing mixed with pecan chips. Then, let cake cool on wire rack.

Slice into bars and serve. Cover and refrigerate unused portions. 

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Dessert > Cakes

Page Last Modified 11 July 2015

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