Lemon Bundt Cake with a Secret Ingredient (Sun Drop Cake)

A Little Story First

I have to be honest with y’all — I’m a chocolate girl. Chocolate is always going to be my first choice when it comes to dessert. Always. But this cake? This cake might be the exception. Because when that lemon comes through in the cake and then you get that glaze on top with the lemon juice in it, it is just delicious. Even my husband, who will eat just about anything sweet, said this one was something special. And if you saw his taste test, you know he wasn’t kidding — he said if he put that plate on top of his head, his tongue would beat his brains out trying to get to it. So that should tell you something.

Now, the real star of this cake is the secret ingredient — Sun Drop soda. If you grew up in the South, you probably already know what Sun Drop is. It’s a citrus soda that’s been around since the early 1950s. It was bottled in North Carolina for over 50 years, and in states like the Carolinas, Tennessee, and Kentucky, people are serious about their Sun Drop. It’s got a real cult following — people will have it shipped across the country just to get their hands on it. We love it here in Alabama too.

And somewhere along the line, somebody — probably at a church potluck, because isn’t that where all the best recipes come from — somebody decided to pour that Sun Drop right into a cake. And it was genius. That citrusy soda makes the cake so incredibly moist, and it gives it this bright, almost sunshine-y flavor that you just can’t get any other way. The recipe spread all across the Southeast, and it’s been a favorite at potlucks and family dinners ever since.

We’re making this as one of our Easter dessert options, but honestly, this cake is perfect any time of year. It comes together in minutes, it looks beautiful, and it disappears fast. So let’s put it together.

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Lemon Bundt Cake (Sun Drop Cake)

Prep Time: 5 minutes Bake Time: 35–40 minutes Cool Time: 10 minutes in the pan before glazing Servings: 12–16 slices Pan: Standard 10–12 cup bundt pan

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Ingredients

For the Cake:

• 1 box lemon cake mix
• 1 small box (3.4 oz) lemon instant pudding mix
• 3 large eggs
• ¾ cup vegetable oil
• 1 can (12 oz) Sun Drop soda

For the Glaze:

• 1 cup powdered sugar
• 1 tablespoon lemon juice
• A small splash of water (about 1–2 teaspoons) to thin

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Instructions

1. Preheat your oven to 350°F. Prepare your bundt pan by spraying it generously with baking spray (the kind with flour in it). This is important — regular cooking spray will not work for a bundt cake. Trust me on this one. If you don’t have baking spray, grease the pan with shortening or butter and dust it with flour, making sure you get into every ridge and curve.

2. Mix the cake batter. In a large bowl or the bowl of a stand mixer, combine the lemon cake mix, lemon pudding mix, eggs, oil, and the entire can of Sun Drop soda. Mix on low speed at first to bring everything together, then increase to medium and mix for about 2 minutes. You don’t want to overmix — just until everything is well combined and smooth. If you don’t have a mixer, a bowl and a spoon work just fine. This batter comes together easily either way.

3. Pour the batter into your prepared bundt pan. The batter will have a beautiful golden yellow color — you can already tell it’s going to be a good cake just by looking at it. Smooth the top if needed.

4. Bake at 350°F for 35 to 40 minutes. Start checking around 35 minutes. The cake is done when it’s golden brown on top and springs back when you lightly press it. You can also do the toothpick test — insert a toothpick into the center, and if it comes out clean, you’re good. Every oven is a little different, so keep an eye on yours. If your oven runs hot like mine does, you may be closer to 35 minutes.

5. Let the cake cool in the pan for 10 minutes. Don’t try to flip it out too early — give it those full 10 minutes. Then place your serving plate over the top of the pan and flip it over. The cake should release cleanly thanks to that baking spray.

6. Make the glaze while the cake cools in the pan. Whisk together the powdered sugar and lemon juice. You don’t need to sift the powdered sugar — just keep stirring and any small lumps will work themselves out. Add just a small splash of water, a little at a time, until the glaze is thin enough to drizzle but not so runny that it slides right off the cake.

7. Glaze the cake while it’s still warm. This is the key — glazing a warm cake allows the glaze to soak into the surface just a little bit, which adds flavor and moisture. Drizzle it over the top with a spoon and let it run down the ridges of the bundt naturally. It’ll find its own way and look beautiful.

8. Let the glaze set, then slice and serve. The cake is delicious slightly warm, at room temperature, or even chilled the next day. It keeps well covered at room temperature for 2–3 days.

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Frequently Asked Questions

What is Sun Drop soda? Sun Drop is a citrus-flavored soda that’s been popular in the Southern United States since the early 1950s. It was bottled in North Carolina for over 50 years and has a devoted following in states like the Carolinas, Tennessee, Kentucky, and Alabama. It’s produced by Keurig Dr Pepper and has a bright citrus flavor with a little more punch than typical lemon-lime sodas.

What can I substitute for Sun Drop? If you can’t find Sun Drop in your area, Mountain Dew is the closest substitute. You could also use Mello Yello, Squirt, or another citrus-flavored soda. Sprite or 7-Up will work in a pinch, but the flavor will be slightly different since they don’t have that same citrus depth. The cake will still turn out delicious with any of these options.

Can I use a different cake mix flavor? Yes. A yellow cake mix works well and will give you a milder flavor. A white cake mix works too. The lemon cake mix combined with the lemon pudding mix is what gives this version its strong, bright citrus flavor, so if you love lemon, stick with the original.

What does the pudding mix do in this recipe? The instant pudding mix adds moisture, density, and richness to the cake. It’s a classic box cake mix hack that makes the crumb more tender and keeps the cake from drying out. You don’t prepare the pudding first — you just add the dry mix straight into the batter.

Why can’t I use regular cooking spray on a bundt pan? Regular cooking spray doesn’t have flour in it, so the cake is more likely to stick in all those grooves and ridges. Baking spray (like Baker’s Joy or Pam Baking) contains flour and gives you a much cleaner release. If you don’t have baking spray, grease every surface of the pan with butter or shortening and dust it with flour, tapping out any excess.

How do I know when the cake is done? The cake should be golden brown on top and spring back when you gently press the surface. A toothpick inserted into the center should come out clean. Start checking at 35 minutes — if your oven runs hot, it may be ready a few minutes early.

Can I make this cake ahead of time? Absolutely. This cake keeps well covered at room temperature for 2 to 3 days and actually gets even more moist as it sits. You can also make it the day before an event and it will be perfect.

Can I freeze this cake? Yes. Wrap the unglazed cake tightly in plastic wrap and then in aluminum foil. It will keep in the freezer for up to 3 months. When you’re ready to serve, thaw it at room temperature and then add the glaze fresh.

Do I have to use a bundt pan? A bundt pan gives this cake its classic look, but you could bake it in a 9×13 pan instead. The baking time may be slightly shorter — start checking around 30 minutes. You’ll lose those pretty ridges for the glaze to drip down, but the flavor will be exactly the same.

Why do I glaze the cake while it’s still warm? Glazing a warm cake allows some of the glaze to absorb into the surface, which adds an extra layer of lemon flavor and keeps things moist. If you wait until the cake is completely cool, the glaze will just sit on top — still pretty, but you won’t get that same soaked-in effect.