7 Up Sheet Cake
A tender yellow cake made with a can of 7 Up and topped with a hot pineapple coconut frosting poured over while the cake is still warm.
as written in Rose's hand
The 7 Up is what makes this cake tender. The bubbles work the batter the way beaten egg whites would in an older recipe, and the citrus in the soda gives the crumb a little lift you wouldn't get from milk. If you've spent any time with Rose's other sheet cakes, you'll recognize the shape of the method.
Rose always made this one with the pineapple pudding when she could find it. Vanilla pudding does the job when the store is out. As soon as the pan comes out of the oven, she'd pour the hot pineapple coconut cake frosting right over the top so it drank the whole batch in. If you're setting a table for a Sunday afternoon, this one belongs in the Sunday supper collection alongside the other cakes and the peanut butter pie.
It sits well overnight and travels covered. A pan of this shows up at plenty of the recipes tagged for the potluck collection, and it earns its spot at every one.
Cooks well with: a scoop of the no-churn mocha ice cream on top of a warm slice, or a cup of coffee on the porch. If you're keeping track of the flour and eggs across recipes, the ingredient index lists everything Rose called for.
Ingredients
Scale the recipe
Tap the boxes to check ingredients off as you go.
Cake
How to make it
- Heat the oven to 350°F. Grease and flour a 13x9x2 pan.
- Mix all the cake ingredients together except the 7 Up. Add the 7 Up last and beat well.
- Pour into the prepared pan and bake for 40 minutes at 350°F.
- Let the cake cool 10 minutes before frosting.
- Pour the hot pineapple coconut frosting over the warm cake so it soaks in as it settles.
You'll also find in the tin box
This one lives in the cakes drawer of the recipe box, right next to Piña Colada Cake. If a cousin's coming over on short notice and you need a whole meal from Rose's kitchen, the recipe box is where to start.
Rose kept this recipe with the ones the family expected at potluck and sunday supper time, so it'll show up in those seasonal collections whenever you're planning ahead.
Cooking by what's already on your shelf? Every ingredient across every card sits in the ingredient index, so you can start from the pantry and work backward to the recipe.
More from the tin box
Piña Colada Cake
A poke cake soaked with sweetened condensed milk and cream of coconut, topped with a pecan-and-coconut Cool Whip. From a handwritten card in Grandma Rose's collection.
Church-Supper Cream Cheese Bars
Grandma Rose's cream cheese bars. A yellow cake mix crust pressed flat, with a soft cream cheese and powdered sugar filling poured over the top.
Cinnamon Walnut Zucchini Bread
A pair of tender zucchini loaves spiced with cinnamon and studded with nuts. Two 9x5 pans out of one bowl, from Rose's tin box.
Handwritten by Rose. Typed by the family. ← Back to cakes