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Pineapple 7UP Cake Recipe

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  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 15 servings
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

A luscious and moist Pineapple 7UP Cake with a tangy pineapple and coconut topping that combines tropical flavors with the effervescence of 7UP soda. Perfect for any gathering or as a delightful dessert for family dinners.


Ingredients

Units Scale

For the Cake:

  • 1 box yellow cake mix
  • 1 small box vanilla instant pudding (3.5 ounces)
  • 4 large eggs
  • 3/4 cup vegetable oil
  • 1 1/4 cups 7UP soda

For the Pineapple Topping:

  • 1 1/2 cups sugar
  • 2 tablespoons all-purpose flour
  • 2 large eggs (beaten)
  • 1/2 cup butter
  • 20 ounces crushed pineapple (with juice)
  • 1/2 cup shredded coconut

Instructions

  1. Preheat the oven: Preheat the oven to 350º Fahrenheit. Spray a 9×13 baking pan with cooking spray to prevent sticking.
  2. Prepare the cake batter: In a large bowl, combine the cake mix, pudding mix, eggs, and oil. Beat the mixture until it becomes light and fluffy. Gradually add the 7UP soda and mix until well combined.
  3. Pour and bake: Pour the batter evenly into the greased 9×13 baking pan. Bake for 30-35 minutes or until the center of the cake springs back when touched.
  4. Prepare the pineapple topping: While the cake is baking, place sugar and flour in a saucepan and mix. Stir in the beaten eggs, butter, and crushed pineapple (with juice). Cook the mixture over low heat, stirring constantly, until it thickens.
  5. Finish the topping: Remove the saucepan from heat and stir in the shredded coconut until evenly mixed.
  6. Add topping to cake: Once the cake is done baking, remove it from the oven. Spread the prepared pineapple topping over the warm cake evenly.
  7. Cool and serve: Place the cake on a wire rack and allow it to cool completely. Serve with whipped cream if desired.
  8. Store leftovers: Store the cake in an airtight container in the refrigerator to maintain freshness.

Notes

  • If you notice small pieces of egg in the coconut topping, temper the eggs next time. Begin by heating all of the topping ingredients EXCEPT the eggs over low heat.
  • Once the mixture is hot, add 1/3 cup of the prepared topping into the beaten eggs and whisk thoroughly.
  • Slowly drizzle the tempered egg mixture back into the saucepan while whisking continuously to prevent curdling.

Nutrition

  • Serving Size: 1 piece
  • Calories: 320
  • Sugar: 29g
  • Sodium: 220mg
  • Fat: 15g
  • Saturated Fat: 5g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 50mg