It’s Moist, Tender, and Impressive — Thanks to a Can of Soda
If you have a potluck or gathering coming up, this Mountain Dew Bundt Cake is a reliable crowd-pleaser — it travels well and disappears fast. Bright, moist, and full of citrus flavor, the cake uses a full can of soda folded into the batter for extra tenderness and a subtle lemon-lime note.
Our family has loved this cake for years; it’s always the first thing gone at potlucks. The best part is how few pantry staples you need to make a cake that tastes like a homemade lemon pound cake. It’s quick to prepare and bakes into a beautiful golden Bundt with a soft, rich texture.
Mountain Dew adds moisture and a gentle citrus lift to baked goods. This recipe combines a boxed lemon (or yellow/vanilla) cake mix with instant pudding, oil, eggs, and a 12-ounce can of soda. The result is a thick, velvety batter that bakes into a cake with a tender crumb and a pleasant lemon-lime twist.
Why You Will Love This Mountain Dew Cake
The ingredients are simple and easy to find. The cake mixes quickly, and the combination of eggs, oil, instant pudding, and soda yields a moist, tender cake with a pound-cake-like texture. It’s also friendly for beginning bakers: everything goes into one bowl and is beaten until smooth.
Traditionally baked in a bundt pan, this cake looks impressive with minimal fuss. A well-greased pan and a short cooling period in the pan help the cake release cleanly and retain its shape when turned out.
How to Make Mountain Dew Cake
Thoroughly grease the bundt pan — even pans labeled non-stick benefit from extra greasing. Using a baking spray with flour or a good layer of butter and flour will reduce the chance of sticking.
Combine the cake mix, instant pudding mix, eggs, oil, and Mountain Dew in a large bowl and beat until the batter is smooth and lump-free. Pour the batter into the prepared bundt pan, tap the pan on the counter to release air bubbles, and level the top.
Bake at 350°F for about 45 minutes, or until the top is golden and a cake tester inserted near the center comes out clean. The cake will often pull away slightly from the sides when it’s done.
Let the cake cool in the pan for 10–15 minutes; don’t let it cool completely. Place a cooling rack or plate on top of the pan, flip it, and lift the pan off carefully. The cake should release cleanly and hold its shape.
You can swap cake mix flavors — yellow, vanilla, or lemon all work — and experiment with pudding flavors like lemon, vanilla, or cheesecake. A lemon cake mix with lemon pudding makes a bright, sunny cake with excellent flavor.
Once cooled, stir powdered sugar with a little Mountain Dew until you reach a pourable glaze consistency. A small squeeze bottle makes glazing quick and even. Coarse sanding sugar adds sparkle and a pleasant crunch, but a simple dusting of powdered sugar is also lovely.
Make It a Potluck Favorite
This cake is perfect for potlucks because it’s sturdy, slices cleanly, and needs no elaborate frosting. Wrap the pan or transfer the cake to a plate and bring it to picnics, church suppers, or family gatherings. It keeps well for hours and still tastes great the next day.
What Goes Well with It for a Graduation Spread
Ham and Cheese Sliders — Sweet mini buns filled with ham and cheddar are always devoured.
Dried Beef Dip — A savory dip served in a hollowed bread loaf makes a great centerpiece.
Cowboy Caviar — A fresh, vegetable-packed dip served with tortilla chips adds brightness to the table.
Printable Recipe Card
Mountain Dew Bundt Cake
An easy cake that uses a cake mix and a pudding mix for a moist cake with the texture of a pound cake. Impressive when baked in a bundt pan. The glaze is optional but pretty.
10 minutes
45 minutes
55 minutes
Ingredients
- 1 box yellow, vanilla, or lemon cake mix
- 1 small box instant lemon, vanilla, or cheesecake pudding mix
- 1 1/2 cups Mountain Dew (one 12-ounce can)
- 3/4 cup vegetable oil
- 4 large eggs
Glaze
- 2 cups powdered sugar
- 2–3 Tbsp Mountain Dew, or until you have the desired consistency
- 1 tsp lemon extract (optional)
Instructions
Preheat oven to 350°F.
Grease or spray the bundt pan thoroughly.
Combine cake mix, pudding mix, eggs, oil, and Mountain Dew in a large bowl. Beat until smooth and free of lumps.
Pour batter into the prepared bundt pan, tap to remove air bubbles, and level the top.
Bake about 45 minutes, until a tester inserted near the center comes out clean.
Cool in the pan for 10–15 minutes. Place a cooling rack or plate on top, flip, and lift the pan off.
Once completely cool, whisk powdered sugar with Mountain Dew to the desired glaze consistency and drizzle over the cake. Let the glaze set before slicing.
Store at room temperature, wrapped or covered.
Notes
Use a small squeeze bottle to drizzle the glaze evenly — it’s an easy trick for a neat finish.
Mountain Dew FAQs
Can you taste the Mountain Dew in Mountain Dew Cake?
Not distinctly. The soda contributes sweetness, moisture, and a mild citrusy note rather than a soda-like flavor.
Does Mountain Dew Cake need to be refrigerated?
If it has only a simple glaze, it can be stored covered at room temperature for a couple of days. If topped with a perishable frosting, refrigerate.
Can I make Mountain Dew Cake ahead of time?
Yes. It’s a great make-ahead cake: bake a day ahead and keep it covered — the texture stays moist and the flavor holds up.
Can I freeze Mountain Dew Cake?
Yes. Once fully cooled, wrap tightly and freeze for up to a couple of months. Thaw covered to retain moisture.
What gives Mountain Dew Cake its texture?
The soda helps create a soft, tender crumb and adds moisture, especially when used with a cake mix and instant pudding.
Do I need to use Mountain Dew, or will another lemon-lime soda work?
Mountain Dew is traditional, but another lemon-lime soda will work and produce a slightly different flavor profile.
Why Did I Wait So Long to Make a Mountain Dew Cake?
My daughter has encouraged me to share this recipe because her family loves it and it’s always a hit at gatherings. It’s a surprisingly simple and delicious cake — no wonder it has fans.
Mountain Dew has a long history and a devoted following, but here it earns its place in the kitchen by contributing moisture and a pleasant citrus note to an easy, old-fashioned Bundt cake. If you enjoy this recipe, try other simple, seasonal cakes as well — they make great companions for gatherings and potlucks.
Love, GB (Betty Streff)
Real food. Real kitchen. Real easy.