Ready in 1 hour 15 minutes (plus cooling) · Serves 12-16 · Technique: Doctored Cake Mix & Soak · Storage: Room temp for 3 days / Fridge for 5 days.
There is a special category of desserts that I like to call "don't knock it 'til you try it," and this Mountain Dew Cake is the reigning champion. It sounds like a novelty-and with its neon green interior, it certainly looks like one-but the flavor is genuinely incredible. It's essentially a "citrus explosion" pound cake. If that sounds unhinged, just wait until you try The Ultimate Baja Blast Pie, which somehow turns the famous soda into a creamy, no-bake masterpiece. Or go even more classic with the Sweet and Tangy Mountain Dew Pie from Scratch, which brings serious Key Lime vibes with a bold soda twist. By doctoring an orange cake mix with lemon pudding, lime flavoring, and a cup of fizzy Mountain Dew, you get a cake that is unbelievably moist, tender, and packed with zesty, lemon-lime flavor. The magic finish is a hot butter-and-soda glaze that soaks into the cake while it's still in the pan, creating a sticky, sweet crust that keeps the inside soft for days.
Jump to:
The most crucial step is pouring the hot glaze over the hot cake while it is still in the Bundt pan. Do not let the cake cool first! The heat helps the liquid absorb instantly into the crumb rather than pooling on top. Letting it sit for that specific 20-30 minute window allows the glaze to set just enough so the cake releases perfectly without falling apart.
Why You'll Love This Recipe
- Explosive Citrus Flavor: It combines orange cake mix, lemon pudding, and lime extract for a "triple citrus" punch that tastes like a gourmet lemon-lime soda.
- Impossibly Moist: The combination of instant pudding, vegetable oil, and the soda glaze makes this one of the moistest cakes you will ever bake.
- Fun & Nostalgic: The neon green color (optional, but recommended!) makes it a hit for kids' parties, game days, or just a fun weekend project.
- Easy Cake Mix Hack: It tastes homemade but starts with a box mix, saving you time on measuring dry ingredients.
Ingredients
Here's what you'll need for this fizzy, zesty cake. For the full list with precise measurements, see the recipe card at the end of the post!
For the Cake
- Cake Mix: One box of Duncan Hines Orange Supreme cake mix. The orange flavor provides a great base, but you can use Lemon or Yellow in a pinch.
- Pudding Mix: One small box (3.4 oz) of Instant Lemon Pudding mix. Do not use "cook and serve."
- Mountain Dew: 1 cup of fresh, fizzy Mountain Dew. Flat soda won't give you the same lift.
- Eggs: 4 large eggs, at room temperature for the best rise.
- Oil: Vegetable oil or canola oil ensures a soft crumb.
- Flavoring: Lime flavoring (or lime extract). Flavoring oils tend to be stronger, which stands up well to the sugar.
- Color: Green food coloring (liquid or gel) to get that signature electric green look.
For the Glaze
- Sugar: Granulated sugar.
- Butter: One stick (½ cup) of unsalted butter.
- Mountain Dew: Another ½ cup to reinforce that citrus kick.
How to Make Mountain Dew Cake
This recipe follows the classic "dump, mix, and bake" method, followed by a soak.
Step 1: Prep and Mix
Preheat your oven to 325°F (165°C). This lower temperature helps the heavy batter bake evenly without burning the outside. Liberally coat a 10-12 cup Bundt pan with nonstick baking spray (the kind with flour in it, like Baker's Joy, is best).
In a large bowl, combine the dry cake mix, dry pudding mix, eggs, lime flavoring, oil, and 1 cup of Mountain Dew. Add a few drops of green food coloring until you reach your desired hue.
Beat on medium speed with an electric mixer for about 2 minutes. The batter should be smooth, thick, and airy.
Step 2: Bake
Pour the batter evenly into the prepared Bundt pan. Bake for 50-60 minutes. The cake is done when a wooden skewer inserted into the thickest part comes out clean or with just a few moist crumbs.
Step 3: Boil the Glaze
About 5 minutes before the cake is done, start the glaze. In a small saucepan, combine the sugar, butter, and the remaining ½ cup of Mountain Dew.
Bring to a boil over medium-high heat. Let it boil for 2-3 minutes, stirring occasionally, until the sugar is dissolved and the mixture slightly thickens into a syrup.
Step 4: Soak and Cool
Remove the cake from the oven. While the cake is hot and still in the pan, slowly pour the hot glaze all over the bottom of the cake (which is facing up). I like to poke a few holes with a skewer first to help it seep down.
Let the cake sit in the pan for 20-30 minutes. This allows the glaze to soak in and the cake structure to firm up.
Step 5: Invert
After the resting period, place a serving plate over the Bundt pan and carefully invert the cake. It should slide right out! The outside will be darker and sticky from the glaze, while the inside remains bright green.
Common Mistakes to Avoid
- Using Flat Soda: The carbonation in the soda helps lift the heavy batter. Open a fresh can or bottle for this recipe.
- Flipping Too Soon: If you flip the cake immediately after pouring the glaze, it will be too fragile and wet, and it may break apart. That 20-minute rest is mandatory.
- Waiting Too Long to Glaze: If the cake cools down before you add the glaze, the liquid will pool on top instead of being absorbed into the crumb.
Tips and Tricks for Success
- Grease the Pan Aggressively: Sugary glazes can make cakes stick. Use a generous amount of baking spray with flour to ensure a clean release.
- The Flavor Mix: If you can't find Orange Supreme cake mix, a Lemon cake mix works beautifully and intensifies the lemon-lime profile.
- Lime Flavoring: If you can find "Key Lime" flavoring oil (often found in the cake decorating aisle), it packs a punchier flavor than standard lime extract.
- Serving: This cake is sweet! Serve it with a dollop of unsweetened whipped cream or fresh strawberries to cut through the sugar.
Variations
- 7-Up Cake: You can swap the Mountain Dew for Sprite, 7-Up, or Sierra Mist and use a Lemon cake mix for a classic Lemon-Lime soda cake.
- Add Zest: For a fresh kick, add 1 tablespoon of fresh lemon or lime zest to the batter.
- Pineapple Twist: Add a ½ cup of drained crushed pineapple to the batter for a tropical "Mountain Dew Baja Blast" vibe.
How to Serve
This cake is perfect for casual gatherings.
- It travels well, making it great for potlucks or picnics.
- Serve it at a game day party; the color is always a conversation starter.
- Enjoy a slice with a cup of tea to balance the sweetness.
If you're leaning into soda-inspired desserts, don't stop at cake. That Baja Blast Pie is part nostalgia, part chaos - vibrant, tropical, and guaranteed to get people talking.
And if you want something creamy and sliceable but less wild in color, the Mountain Dew Pie hits that sweet spot between novelty and comfort food - think lemon icebox meets soda shop.
Make Ahead and Storage
- Make Ahead: This cake actually tastes better the next day after the glaze has fully saturated the crumb. You can make it 24 hours in advance.
- Storage: Store the cake covered at room temperature for up to 3 days. For longer storage (up to 5-6 days), keep it in the refrigerator. It tastes delicious cold!
- Freezing: You can freeze individual slices wrapped in plastic wrap for up to 3 months.
Recipe Notes / What I Learned
When I first saw the instructions to boil the glaze, I worried it would turn into candy. It doesn't! The short boil just ensures the sugar is fully dissolved so the glaze isn't grainy. Also, don't be alarmed by the color difference-the outside of the cake will turn a deep, golden-brown (almost caramelized) color from the glaze, which hides the neon green interior until you slice it. It's a fun surprise!
Nutrition Snapshot
Estimated Nutrition Per Slice (1/12th of cake): ~380 calories · 4g protein · 58g carbs · 16g fat (This is an approximation and can vary based on the specific brands of cake mix and pudding used.)
Mountain Dew Cake
Equipment
- Bundt pan
- Electric mixer
- Saucepan
Ingredients
Group: Cake
- 1 box Duncan Hines Orange Supreme cake mix
- 1 box Jello instant pudding mix lemon flavor
- 4 eggs
- 1 teaspoon lime flavoring (or extract, flavoring preferred)
- green food Coloring if desired, to your preferred neon hue
- ½ cup vegetable oil
- 1 cup Mountain Dew (fresh and fizzy)
Group: Glaze
- 1 cup sugar
- 1 stick butter
- ½ cup Mountain Dew
Instructions
- Preheat oven to 325°F (165°C). Liberally coat a bundt pan with nonstick cooking spray.
- Add all cake ingredients (cake mix, pudding mix, eggs, lime flavoring, food coloring, oil, and Mountain Dew) together in a large bowl and beat for 2 minutes.
- Pour batter into the prepared pan and bake for 50-60 minutes at 325°F.
- About 5 minutes before the cake is done, make the glaze. Add all glaze ingredients (sugar, butter, Mountain Dew) together in a sauce pan and boil for 2-3 minutes.
- Once the cake comes out of the oven, slowly pour the glaze over the hot cake while it is still in the pan.
- Leave the cake in the pan for 20-30 minutes to let the glaze soak in. (Alternatively, you can leave it up to 24 hours in the fridge).
- Remove from pan. The color will be much darker on the outside than within each slice.
Notes
Nutrition
FAQs
Can I use Diet Mountain Dew?
Technically yes, but I don't recommend it. The artificial sweeteners in diet soda can sometimes leave a strange aftertaste when baked and reduced in the glaze. Full-sugar soda gives the best texture and flavor.
Do I have to use the green food coloring?
Not at all! It is purely for aesthetics. Without it, the cake will be a standard yellow/golden color but will taste exactly the same.
What if I don't have a Bundt pan?
You can bake this in a 9x13 inch pan. Bake for 30-40 minutes (check with a toothpick). Poke holes all over the top while warm and pour the glaze over the sheet cake.
What does Mountain Dew cake taste like?
A Mountain Dew cake tastes like a bright, citrusy version of a classic pound cake. The flavor lands somewhere between lemon, lime, and a mild orange soda. It's sweet, fresh, and zesty-almost like a lemon-lime creamsicle baked into a buttery Bundt cake.
What does Mountain Dew do for baking?
Mountain Dew adds both flavor and moisture. The carbonation helps lighten the batter, the sugar contributes to browning, and the citrus flavor boosts the taste without needing extra lemon or lime juice. It keeps the cake soft and tender for days.
What's in a dirty Mountain Dew?
A "dirty Mountain Dew" is a popular soda-shop drink where regular Mountain Dew is mixed with coconut syrup and fresh lime. Some versions use cream or coconut cream for a richer taste. It's sweet, tropical, and similar to a citrus soda meets a piña colada.
What is the rarest Mountain Dew flavor?
The rarest Mountain Dew flavors tend to be limited-release or region-exclusive varieties, like Mountain Dew Typhoon, Pitch Black II, and past Baja Blast collector editions. Seasonal flavors like VooDew also become rare once they leave the shelves.
What is the unhealthiest cake?
Cakes that rely heavily on butter, oil, cream cheese frosting, or sugary glazes tend to be the most calorie-dense. Traditional pound cake, carrot cake with cream cheese frosting, and chocolate lava cake are often considered among the "unhealthiest" because of their high sugar and fat content.
What is the actual flavor of Mountain Dew?
Mountain Dew's official flavor is a blend of citrus, with lemon-lime as the base. Fans often describe it as a mix of Sprite, lemonade, and orange soda, but with a slightly tropical, almost "electric" sweetness. It's designed to be brighter and more intense than traditional citrus sodas.
