The kids’ top food favorite flavored with their top drink favorite!
Original Seven-Up cake recipe with Seven-Up icing (1953)
Make a cake with contents of a package mix (white or yellow) using 7-Up instead of the liquid in the recipe!
7-Up icing recipe
2 egg whites
1 cup granulated sugar
3 tablespoons 7-Up
1/4 tablespoon cream of tartar
Put all ingredients in the top of a double boiler over boiling water. Upper pan should not touch surface fo water. beat with rotary beater (hand or electric) until stiff enough to stand in peaks, about 5 minutes.
Cake mixes taste better when made with 7-Up (1959)
Never before have you had a cake so light, so airy, so high, and with such a delightful new flavor.
Just follow the directions on a package of prepared cake mix. Use 7-Up instead of the liquid in the recipe! White, yellow, spice, chocolate-malt… all flavors. You’ll be amazed how delicious the cake is.
7-Up pound cake recipe (1969)
2 sticks oleo [margarine]
1/2 cup vegetable shortening
3 cups sugar
3 cups flour
1 small bottle of 7 up, or one cup
1 teaspoon lemon flavoring
1 teaspoon butter flavoring
Preheat oven to 325 degrees, and have ingredients at room temperature.
Cream oleo, shortening and sugar. Add eggs one at a time, beating well after adding each egg. Add flour alternately with 7-Up and flavoring.
Bake in well-greased stem pan at 325 degrees until done. Needs no icing. Very good. – Mrs J J Miller, Corsicana, Texas
7-Up cake recipe with pineapple topping (1976)
From the Cincinnati Enquirer (Ohio) – May 19, 1976
Mix cake mix, pudding mix, oil and eggs until well-blended. Att 1 bottle (10 ounces) 7-up. Beat for 2 more minutes. Pour into 2 cake pans (9-inch) or a 9 by 13-inch pan that has been greased and floured. Bake at 350 degrees for 40 to 45 minutes. (Note: 8-inch cake pans are too small, and will result in a 7-Up cake-coated oven.)
Topping for 7-Up cake
1 cup sugar
1 tablespoon flour
1 stick margarine
1 can (8-1/4 ounces) crushed pineapple, including juice
1 cup coconut
Cook eggs, sugar, flour, margarine and pineapple over medium heat until thickened. Add coconut and pour mixture over warm cake.
7-Up cake recipe: Lemon-lime flavor cake (1979)
From the Honolulu Star Bulletin (Hawaii) – May 23, 1979
1 package lemon supreme cake mix (or yellow cake mix)
1/2 cup Wesson oil
1 cup 7-Up
1/2 cup water
Combine all ingredients and mix for 3 minutes. Pour into 9×13″ pan. Bake at 350 degrees for 40 minutes. Cool cake and poke holes into it with chopsticks. Into holes, pour Jello mixture of 1 small box lime Jell-O gelatin, 3/4 cup hot water and 3/4 cup cold water.
7-Up cake frosting
1 small box lemon instant pudding mix
1 envelope Dream Whip
3/4 cup evaporated milk
3/4 cup water
Beat until stiff and frost cake. Keep refrigerated.
7-Up Bundt cake
From The Pantagraph (Bloomington, Illinois) – November 12, 1975
Cream butter and sugar and beat until light and fluffy. Add eggs, one at a time, and beat well. Add flour; beat in lemon extract and 7-Up. Pour batter into well-greased and floured jumbo fluted Bundt mold. Bake at 325 degrees F for 1-1/2 hours.
Allow cake to cool in Bundt pan for 15 minutes before turning out.
Cake may be iced or drizzled with confectioners’ icing… or left plain.
7-Up Angel Cake Alaska recipe
From the Fresno Bee (California) – April 21, 1965
This version of Baked Alaska is simple even for beginning cooks to tackle. The ingredients — angel food cake, ice cream and meringue — are put together very simply. There’s no chance of the ice cream melting in the oven if you follow these easy steps.
Scroll down to see a larger version of the 7-Up cake recipe itself