Most of you know about my Better than Sex Lava Cake. I wanted to try out some pound cake. There is nothing better than a nice pound cake after a big meal.My husband LOVES Lemon pound cake and I never make it because I always have trouble getting pound cake to the right thick consistency. Finally, I was able to accomplish the perfect 7-up Instant Pot Cake. I had one happy hubby over here.
Instant Pot Deserts is one thing that can be tricky. Who would have thought to make an Instant Pot 7-up cake? Moise and delicious also a very versatile cake. You can change this recipe to suit your taste. If you don’t like Instant Pot Lemon Cake than you can use Cherry Coke and Chocolate cake or any flavor cake and soda you may like. Use the same Instant Pot Directions and I am sure it will turn out just as delicious as this one did.
I did use my new CHEFMADE 7 Inch Bundt Cake Pan for this recipe, it fits in my 8qt Instant Pot but this one will fit easily in the 6qt as well.
I made a Must Have Instant Pot Accessory Post that this pan is on. I love this pan and it’s very pretty. 
For the moistest and most delicious cake ever the Instant Pot 7-up Cake you will need:
1 box yellow cake mix
3/4 cup 7-up soda
3/4 cup oil
4 eggs
Cooking spray
1 cup water
Directions: Place 1 cup water in your pan and put trivet in the pot. place pot on saute. Mix together cake mix, soda, eggs, and oil. Spray your bundt pan with cooking spray. Pour into mixture into your pan. (don’t overfill). Place your pan on the trivet. Cook on manual, High pressure for 45 minutes. Do a Quick release. Sprinkle with powdered sugar optional.
7-UP Instant Pot Cake
Ingredients
- 1 box yellow cake mix
- 3/4 cup 7-up soda
- 3/4 cup oil
- 4 eggs
- Cooking spray
Instructions
- Place 1 cup water in your pan and put trivet in the pot.
- place pot on saute.
- Mix together cake mix, soda, eggs, and oil.
- Spray your bundt pan with cooking spray.
- Pour into mixture into your pan. (don't overfill).
- Place your pan on the trivet.
- Cook on manual, High pressure for 45 minutes.
- Do a Quick release.
- Sprinkle with powdered sugar optional.
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Nutrition Information:
Yield: 6Amount Per Serving:Calories: 618 Saturated Fat: 4g Cholesterol: 109mg Sodium: 671mg Carbohydrates: 74g Fiber: 1g Sugar: 40g Protein: 6g
irina davey commented
This looks divine! Unbelievable. I can’t wait to give it try in my IP
Diane commented
My family and I LOVE the 7up cake. Turned out perfect.
Kammy commented
Why sauté? I don’t understand this step.
Brendajos commented
I agree. I don’t understand this either. It doesn’t seem like anything is done in the pot during the sauté time.
Adventures of a Nurse commented
I only used the saute while I was preparing so the pot would be warm when I put the cake in and it would take less time to come to pressure 🙂
Peggy Puzzello commented
I made this tonight!! It was delicious! I used a 6 c. bundt pan in a 6 qt. IP. I may have filled it too much, but it didn’t overflow. I did have to even out the bottom which was a little “damp” anyway. Otherwise, PERFECTION! Thank you! So fun!
Adventures of a Nurse commented
So glad you liked it 🙂
Beth commented
What would be your recommendation on cooking time when using mini bundt pans?
Adventures of a Nurse commented
Try 12 minutes
Beth commented
12 mins was perfect… thanks
Nancy commented
Could you use a spring form pan instead of the bundt pan,
Adventures of a Nurse commented
Yes 🙂
Karen Baker commented
How long do you let it cool before turning it out of the pan?
Sharon commented
I love this recipe but do you cover the top with paper towel and aluminum foil?
Marilyn Williams commented
What size box of yellow cake mix did you use?
Cynthia commented
This is an amazing consistently good recipe. I have made it several times, and it is always received with utter delight. I like to top it with a lemon and powdered sugar (with some lemon zest) glaze and fresh blueberries. Yum! Thank you for this exceedingly easy and delicious recipe!
Nancy commented
The cake came out perfect! I couldn’t be more pleased with the result.
Is the carbonated soda necessary or could a “flat” liquid work as well?
I was thinking coffee or orange juice or something similar
Carol commented
Why do you start the IP. on saute? Thanks
Judy commented
Do you cover with foil?
Cathy commented
Can you use a regular cake pan or does it need to be a bundt pan?