The Chef Hat: Mountain Dew Cake


This was a trial-run for a possible new birthday cake just for the hubby. If you don’t know our family, Tripper has been a Mountain Dew addict since before I even met him. To give you an idea, he probably polishes off a 2-Liter in a day or two (and that’s an improvement from before terrorist #1.) So when I saw this recipe from Lil Miss Bossy, I absolutely had to move it up to the top of my baking list.

Serving Size: 1 Cake
Total Time: 1 Hour

1 Box Betty Crocker Lemon Cake Mix
4 Eggs
1 and 1/2 Cups Mountain Dew
1/2 Cup Vegetable Oil
1/3 Cup Unsalted Butter
1 Cup Sugar
1/2 Cup Mountain Dew

1. Preheat oven to 350 degrees.
2. In a medium saucepan, mix glaze ingredients and bring to a boil. Stir until butter is melted completely. Refrigerate.
3. Grease/oil/spray a fluted circle pan or Bundt pan. See: Bundt Basics
4. Mix cake ingredients until well blended. Add the Mountain Dew last and slowly.

5. Pour batter evenly into pan and bake for 45 minutes or until a knife or pick comes out clean from the middle.
6. Let cake cool in the pan for 10 minutes then transfer to a wire rack. (Remember to use a rubber spatular when loosening the cake from the pan.)
7. Poke the cake with a knife, fondue fork, skewer or anything that will make tiny unnoticeable holes.
8. Stir glaze then pour over cake. Cool completely then dust generously with powdered sugar.


  • Glaze cake on wire rack instead of on it’s final platter if you don’t want it to pool around the cake. For me, I let it pool because I love a wet cake.
  • The powdered sugar will get absorbed by the glaze after some time passes. If presentation is important, don’t powder it until right before you need it.
  • Read up on how to use Bundt pans properly. If the cake isn’t coming out, let it cool a little longer.

Thanks, Jess!

Slow Cooker Upside-Down Cranberry Apple Cake

xoxo Kim


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