Our younger daughter has encouraged me to share this Mountain Dew cake recipe for months because her family loves it, and it's always a hit when she takes it to a potluck. I am so sorry I waited this long because this is an amazing cake!
My husband (Papa) doesn't drink coffee; he never has, but he starts every day with a 20-ounce bottle of Diet Mountain Dew. It's his caffeine. We've had Mountain Dew around for years, and when I decided to try this cake recipe, I got curious about the history of this brand of soda.
In Nebraska, we call soda "pop," in the South, all soda is called "Coke," regardless of the brand. Mountain Dew has an interesting back story that begins in the 1040s when Barney and Ally Hartman, beverage bottlers in Tennessee, developed the drink as a mixer for whiskey.
The name ties the brand to the Appalachian range, where the mountain folks made moonshine whiskey that was fondly called mountain dew. The brand name "Mountain Dew" was chosen for the new beverage, drawing on the regional slang associated with homemade, spirited beverages in the Appalachian Mountains.
Over the years, Pepsi bought the rights, and the company has had a lot of fun advertising the beverage with catchy taglines like "Yahoo Mountain Dew" and "Do the Dew." The product has a huge and dedicated fan base and has become one of the most popular soda brands.
When you add a few more ingredients, it makes an awesome Mountain Dew cake that's super popular and has a dedicated fan base of its own!
The ingredients are simple and easy to find. The cake goes together quickly, and the eggs, oil, and instant pudding added to the cake, along with a 12-ounce can of soda, make a moist, tender cake that resembles a pound cake in texture.
This Mountain Dew cake recipe is simple enough for your young bakers to handle easily! All the ingredients are combined in a mixing bowl and beaten until everything is well blended until there are no lumps left in the batter.
Traditionally, the cake is baked in a bundt pan and the one I used dates back to the 1970s or 80s, judging by its harvest gold color. I borrowed one from our daughter, and we don't remember where it came from. My husband's mom, maybe?
"Thoroughly grease the bundt pan, even if it's supposed to be non-stick," said Betty, who found out the hard way. I got smart and bought this wonderful Pam baking spray with flour. Game changer!
Combine all the ingredients: cake mix, pudding mix, eggs, oil, and soda in a mixing bowl and beat them together until there are no lumps and everything is well blended.
Then, pour the batter into the bundt pan you have so cleverly prepared, level it out, and bake it at 350 degrees for about 45 minutes until the top is a lovely golden brown.
Aside from greasing or spraying the pan well, here are a couple of tips for getting the cake neatly out of the bundt pan. Let the cake cool in the pan for only ten or fifteen minutes; don't let it cool completely.
Then, when you remove it, put the cooling rack on top of the cake pan and flip it back onto the rack. As you can see, it came out perfectly! Yahoo Mountain Dew Cake!!
Different cake mix flavors like yellow, vanilla, or lemon can be used. You can switch out the pudding flavors and use lemon, vanilla, or even cheesecake. I tried that, and it was terrific! This cake was baked with a lemon/lemon combination, and I love the sunny bright color, and the taste is awesome!
Once the cake has cooled, mix powdered sugar with more Mountain Dew for a simple glaze. I am really into the sparkle and crunch of coarse sanding sugar, so I used that here. Personally, I think the cake is wonderful without any glaze and would be pretty amazing with just a dusting of powdered sugar!
Preheat oven to 350 degrees.
Grease or spray the bundt pan thoroughly.
Combine all ingredients in a large mixing bowl and beat until the batter is smooth and there are no lumps.
Pour the batter into the bundt pan and bake for about 45 minutes. A cake tester inserted near the center of the cake should come out clean.
Cool the cake on a cooling rack for 10-15 minutes, then put a plate or the rack on top of the cake and flip it over, then lift off the pan.
Let the cake cool completely, then mix the glaze in a small bowl and drizzle it evenly over the cake.
Let the glaze harden before cutting the cake.
Store cake at room temperature, securely wrapped in plastic film or covered.
If you liked this recipe, you are my people! You might also enjoy this Triple Dark Chocolate Bundt Cake Recipe. Please share this post on your social media accounts like Facebook, Instagram, Twitter, and Pinterest if you enjoyed this recipe today. It would sure tickle me, and I'd be ever so grateful; thank you!
Love, GB (Betty Streff)
Sign up for my newsletter and receive a free gift! A printable sign that would look great in your kitchen, framed above your sink, or just placed anywhere to remind us how lucky we are to have dirty dishes!