Pineapple Seven-Up Cake

If your grandmother had a recipe box, there is a good chance a card for 7-Up cake was tucked somewhere near the front. This retro Southern beauty starts with a yellow cake mix and a box of pineapple pudding, then gets its signature lift and fizz from a bottle of Seven-Up poured straight into the batter.

The cake bakes up tall, golden, and impossibly moist. But the real showstopper is that stovetop frosting: crushed pineapple, coconut, and chopped pecans cooked into a thick, buttery spread that turns every slice into something between cake and candy.

It is the kind of recipe that shows up at church suppers, family reunions, and potlucks where the pan always comes home empty.

Pro Tips

• Let the Seven-Up go flat for about 10 minutes before adding it to the batter. Too much fizz can create large air pockets.
• Beat eggs in one at a time and mix thoroughly after each addition for the most even crumb.
• The frosting thickens fast, so have it ready to spread as soon as the cake comes out of the oven. Warm cake absorbs the frosting better.
• Use a 9×13 pan for a sheet-style cake, or divide between two round pans for a layer cake.
• Toast the coconut and pecans before adding them to the frosting for an extra layer of nutty crunch.

Variations

• Lemon twist: Use lemon pudding mix and Sprite instead of pineapple pudding and 7-Up.
• Bundt style: Pour batter into a greased Bundt pan and bake at 325F for 45 to 50 minutes. Drizzle the frosting over the top.
• Lighter version: Substitute the oil with an equal amount of unsweetened applesauce for a lower-fat cake.