Pineapple-Coconut 7-UP Cake

By April 27, 2021 No Comments

This Pineapple Coconut 7-UP Cake is a super moist cake with a deliciously refreshing lemon flavor. It’s topped with a thick luscious pineapple coconut pecan frosting. After one bite, you’ll think you’ve been whisked away to a tropical paradise. It’s a perfect springtime or summer dessert or for any special occasion or holiday. 

I couldn’t help but feel nostalgic the whole time I was making this cake because it was my mother’s specialty cake while I was growing up. She made this cake every Christmas for years. The only thing different is that she made hers in three layers instead of in a sheet pan. But it still has the same delicious taste that I remembered.

This cake brings back such happy memories and I had forgotten how good it was!! Oh my goodness, it will melt in your mouth it’s so moist and the thick rich frosting is to die for. It’s like a wonderful blast from the past! I love soft carbonated sodas in cakes. The 7 UP gives this cake a bright lemony citrus flavor and it also helps make the cake extra moist as well. 

My mother always put lots of cherries on top of the cake. She would chop Maraschino cherries up and add them to frosting and then topped the whole cake with beautiful steamed cherries. It was a gorgeous cake and so festive for the Christmas holidays.

Here’s what you’ll need to make Pineapple-Coconut 7-UP Cake (Be sure to see the Full RECIPE at the bottom of this post.)

  • Pineapple cake mix (I use Duncan Hines Perfectly Moist Pineapple Supreme.)
  • Lemon instant jello pudding 
  • Eggs
  • Vegetable oil
  • 7 UP soda
  • Butter
  • White granulated sugar
  • Cornstarch 
  • Vanilla extract 
  • Crushed pineapple with juice
  • Pecans
  • Flaked coconut 
  • Stemmed Maraschino cherries


Tips How to make Pineapple-Coconut 7-UP Cake

  • This cake is very versatile. You can bake it in a sheet pan, or bake it in 2 or 3 layers. I really love making this in a sheet pan. It’s easier to serve and since the frosting is so rich, you get more of the cake part in a sheet pan. 
  • Use Duncan Hines Pineapple Perfectly Moist Cake Mix. This is my favorite brand of cake mix.
  • Be sure to use 7 UP. Some recipes say 7 UP or Sprite, but to me, 7 UP tastes better in this recipe. This recipe calls for 1 ¼ cups of 7 UP. Don’t use any more than that or your cake will fall. If you use a 12-ounce can, you’ll have about ¼ cup leftover. It’s tempting to just pour the whole can in the batter. I did once and my cake fell and I had to start over again. I don’t want that to happen to you. So just drink the little bit that you have left. Lol!

  • Use lemon flavor instant pudding rather than vanilla. When my mother was making this you could find pineapple instant pudding. I couldn’t find it, but the lemon was delicious and it tasted exactly as hers did. 
  • Don’t over the mix with the electric mixer. This recipe has a lot of oil in it so you don’t want to over mix. Actually, It’s better to use a whisk after adding the oil. With all the oil, over mixing will prevent your cake from rising. I’m sharing with you all the lessons from my mistakes along my baking journey.
  • Be sure to keep the cake refrigerated. The frosting is made with eggs, pineapple, and coconut. This cake is great to make up 2 or 3 days ahead. It tastes even better after a few days. All the delicious flavors have time to soak in. It freezes well too if you have any leftovers.
  • It’s best to use a very moist dried flaked coconut. It’s best to add the coconut to the frosting after it is cooked and thickened. I prefer Baker’s coconut in a can. It’s super moist and so delicious!!

  • Punch holes on top of the cake before adding the frosting. This will allow the delicious yummy frosting to soak into the cake even more!!
  • Lightly toast the pecans and a small amount of coconut to sprinkle on top of the cake. This little touch adds so much! I love the taste of toasted, crunchy pecans and coconut.

Thank you so much for stopping by! I’ll be back soon with more delicious Southern recipes.

Before you go, be sure to check out my cookbook  Deliciously Southern and follow me on Facebook, Pinterest, and Instagram





Pineapple-Coconut 7-UP Cake

  • Author:
  • Prep Time: 20 minutes
  • Cook Time: 25 to 30 minutes
  • Total Time: -28484356.683333 minute
  • Yield: 15 to 20 servings
  • Category: Desserts


This Pineapple Coconut 7-UP Cake is a super moist cake with a deliciously refreshing lemon flavor. It’s topped with a thick luscious pineapple coconut pecan frosting. After one bite, you’ll think you’ve been whisked away to a tropical paradise. It’s a perfect springtime or summer dessert or for any special occasion or holiday.


     For the Cake:

  • 4 large eggs, lightly beaten
  • 1 (18.25-ounce) box pineapple cake mix (I use Duncan Hines Pineapple Perfectly Moist Supreme)
  • 1( 3-ounce) package lemon instant pudding mix
  • ¾ cup vegetable oil
  • 1 ¼ cups 7-UP lemon-lime soda

     For the Frosting:

  • ¾ cup (1 ½ stick) butter 
  • 3 eggs, beaten
  • 2 ½ cups white granulated sugar
  • 4 tablespoons cornstarch 
  • 1 (20-ounce) can crushed pineapple, with juice 
  • 1 ½ teaspoons vanilla extract
  • 1 cup sweetened extra moist flaked coconut such as Baker’s moist sweet coconut in a can. 
  • 1 cup chopped pecans, lightly toasted 
  • Garnish: stemmed red maraschino cherries and about ¼ cup lightly toasted coconut, (This is totally optional! But it makes it more beautiful and delicious I think!)


  1. Preheat the oven to 350 degrees. Grease a 9 x 13- inch baking sheet pan with a non-stick vegetable spray. Set aside.
  2. In a medium bowl, beat the eggs until light. Add cake mix, piddling mix, and oil and beat with an electric mixer at low speed for only about 15 seconds. Just until wet ingredients are combined with the dry ingredients. NOTE: over mixing with all the vegetable oil will not allow your cake to rise properly. 
  3. Add 1 ¼ cups of 7-UP to the batter and whisk with a whisk by hand. (NOTE: Don’t use the electric mix once you add the 7-UP to prevent over mixing) Once the 7-UP is gently incorporated into the batter, pour the batter into the prepared pan and bake in the preheated oven for 25 to 30 minutes. Be careful not to over-bake.
  4. While the cake is cooling, make the frosting. In a large-size heavy-duty saucepan, combine, butter, beaten eggs, sugar, cornstarch, and crushed pineapple with juice. Mix well and cook over low heat until the mixture is thick and clear. 
  5. Remove from heat and add vanilla extract and coconut. Cool slightly.
  6. Using the end of a wooden spoon, punch holes on top of the cake and then gently spread the warm frosting over the cake. 
  7. Top with the lightly toasted pecans. 
  8. Garnish with red maraschino cherries and with ¼ cup lightly toasted coconut if desired. Cut into squares to serve. Keep the cake stored in the refrigerator. Enjoy!


Do ahead/Freeze tips: This is the perfect cake to make two or three days ahead of time. It even tastes better made ahead. It freezes well too. You can keep it frozen for up to two months. Thaw out overnight in the refrigerator or defrost each piece in the microwave.



Hi, my name is Aletia. I am a true blue Southern girl, cookbook author, entrepreneur, self-taught food photographer and lover of chocolate.