Easy Cake Recipes: 7-Up Cake…My Dad’s Favorite Dessert

If I had to describe the recipes I share here in one word it would be EASY. When it comes to baking, I make no exceptions. I am always on the lookout for easy cake recipes, and luckily, I’ve found several of them. One of the easiest (and yummiest!) ones I make has only 5 ingredients. It’s also one of my favorite go-to easy cake recipes and happens to be my Dad’s favorite: 7-Up Cake.

Don’t get me wrong, I love to cook! I wish I had time to spend all day in the kitchen, I really do! But let’s be honest…I have 3 kids and if I have to stand at the stove and stir a roux for 20 minutes to make a Chicken & Sausage Etouffee recipe my husband wants to try? I’m probably never going to make rarely going to make the recipe. Give me easy & I’m in.

I’ve shared plenty of easy cake recipes with you here…my favorite cake of all time, Dump Cake recipe, my favorite crowd pleaser easy cake recipe for the Holy Cow Cake, and who could forget the easy cake recipe my mom gave me at my bridal shower? But there’s a reason my Dad loves 7-Up cake, it’s the moistest, lightest cake you’ll ever eat. Bonus? It will take you a total of 5 minutes to prepare!

Easy Cake Recipes

7-Up Cake

7-Up Cake: Made with 7-Up and four other ingredients, this is the moistest, lightest cake you will ever eat!

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Easy Cake Recipes: 7-Up Cake Easy Cake Recipes: 7-Up Cupcakes

A cake recipe that has only 5 ingredients that will make a moist,airy, delightful cake!

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Ingredients

  • 1 box of lemon cake mix (with NO pudding)
  • 3.4 ounce box of instant lemon pudding
  • 4 eggs at room temperature
  • 1/4 cup canola oil
  • 12 ounces (1 can) regular 7-Up

Instructions

  1. Preheat oven to 350 F.
  2. In a bowl, mix together the cake and pudding mix.
  3. In a medium size mixing bowl, beat together eggs and oil. Stir in 7-Up.
  4. Using beaters or your Kitchen Aid mixer, slowly blend the cake and pudding mixture into the egg mixture. Beat on medium speed for 1 to 1-1/2 minutes.
  5. Pour into a 13x9 baking pan and bake for 45 minutes or until toothpick inserted into cupcakes comes out clean.
  6. Let cool completely. Frost with cream cheese frosting, lemon frosting, or any other kind of frosting you like.
  7. Preheat oven to 350 F. Place cupcake liners in muffin pans.
  8. In a bowl, mix together the cake and pudding mix.
  9. In a medium size mixing bowl, beat together eggs and oil. Stir in 7-Up.
  10. Using beaters or your Kitchen Aid mixer, slowly blend the cake and pudding mixture into the egg mixture. Beat on medium speed for 1 to 1-1/2 minutes.
  11. Pour mixture into prepared muffin pan.
  12. Bake 20 to 24 minutes or until toothpick inserted into cupcakes comes out clean. Let cool completely.
  13. Frost with cream cheese frosting, lemon frosting, or any other kind of frosting you like.
Recipe Type: Dessert

Notes

I've also used yellow cake mix and cheesecake pudding (I added 1/2 teaspoon of vanilla extract as well)...feel free to get creative!

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I’m not kidding when I tell you that these will make the moist, airy cakes and cupcakes that you will ever find from any other easy cake recipes! Try them…I think you will agree!

The Easiest Cake Recipe Ever

This week, I’m going to have a little fun with Tasty Tuesdays. I’m going to give you my mom’s cake recipe.

But first, I need to give you a little background…

Years ago, my sister-in-law threw me a bridal shower. When she sent out invitations, she included 2 blank recipe cards and asked that my family and friends fill them out with their favorite recipes. So I was lucky enough to get my friend Lisa’s famous sangria recipe. And my friend Sandy’s yummy orange and chocolate chip scone recipe. And a recipe from my sister-in-law’s sister-in-law for the best peanut butter balls you’ve ever tasted.

And my mom gave me her cake recipe. Here is the actual recipe card:

Sigh.

Fortunately, my sisters and I inherited our cooking abilities from our grandma (my dad’s mom).

In mom’s defense, she also gave me her world famous, or at least declared famous by friends and family, potato salad recipe. Though I can’t share that one. Family secrets, you know.

See, I told you I was going to have some fun with this one!

My twins are a year old today! I wrote a happy birthday post to them. You can check it out here!
And so it goes…

Looking For An Easy Cake Recipe? Try This Holy Cow Cake Recipe

This cake is so good, I could eat the entire thing myself, or make myself sick trying. It’s one of those cakes that may not look super appetizing, but after one bite you just can’t stop eating it. It’s an easy cake recipe called Holy Cow Cake. Unfortunately, I can’t take credit for it. This recipe comes from one of my favorite cookbooks The Cake Mix Doctor.

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I’m also excited to announce that this is one of the most highly searched recipes on my blog, and it was named one of Recipe Lion’s Top 100 Recipes of 2015!

This decadent but easy to make Holy Cow Cake will have you saying "Holy Cow!" after the first bite. Chocolate, Butterfinger, caramel, and whipped cream all in 1 bite. Yum

Holy Cow Cake

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Holy Cow Cake

15 mins

35 mins

50 mins

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Ingredients

  • Cake:
  • Vegetable oil spray for misting the pan
  • 1 package (18.25 ounces) plain devil's food cake mix
  • 1-1/3 cups water
  • 1/2 cup vegetable oil
  • 3 large eggs
  • Topping:
  • 1 jar (8 ounces) caramel topping
  • 1 can (14 ounces) sweetened condensed milk
  • 4 Butterfinger candy bars (2.1 ounces each), crushed
  • 1 container (12 ounces) frozen whipped topping, thawed
  • 1 package (8 ounces) cream cheese, at room temperature

Instructions

  1. Preheat the oven to 350 degrees F. Lightly mist a 13- by 9-inch baking pan with vegetable oil spray. Set the pan aside.
  2. Place the cake mix, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing out the top with the rubber spatula. Place the pan in the oven.
  3. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 35 to 38 minutes. Remove the pan from the oven and place it on a wire rack. Immediately poke holes in the top of the cake with a drinking straw or chopstick.
  4. Prepare the topping. Place the caramel topping and sweetened condensed milk in a small bowl and stir to combine. Spoon this mixture over the warm cake so that it can seep down into the holes.
  5. Measure out half of the crushed candy bars and sprinkle the pieces over the cake.
  6. Place the whipped topping and cream cheese in a large mixing bowl and blend with an electric mixer on low speed until smooth and combined, 1 minute. Spread the mixture over the top of the candy.
  7. Sprinkle the remaining candy pieces on top.
  8. Place the pan, uncovered, in the refrigerator to chill the cake for about 20 minutes before cutting it into squares and serving.
  9. Store this cake, covered in waxed paper, in the refrigerator for up to 1 week
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Looking for more easy cake recipes? Try my Dump Cake recipe or my 7-Up Cake and more easy desserts here.

Follow Natalie Hoage – Mommy of a Monster’s board Desserts & Sweet Treats on Pinterest.

photo credit: ReSurge International via photopin cc