Mountain Dew is a staple beverage in my family. My uncle drinks it with practically every meal, and though I can’t say that’s the healthiest thing to do, I can say it’s totally delicious.
Recently I stumbled upon a recipe for Mountain Dew Cake and knew it was something we all would love. With a few tweaks, this cake turned into one of the most delicious and moist cakes we’ve ever eaten. With only a handful of ingredients, including a boxed cake mix, this recipe couldn’t be more simple.
I chose to bake mine in a bundt tin for the presentation factor. But, it can also be baked in a simple 9-inch by 13-inch casserole dish. Check out the recipe below!
MOUNTAIN DEW CAKE
- 15.25 oz. box Duncan Hines yellow cake mix
- 3.4 oz. box instant vanilla pudding
- 1/3 cup vegetable oil
- 1 cup + 5 Tbsp. Mountain Dew, divided
- 3 large eggs
- 1/4 cup sour cream
- 3 cups powdered sugar
- Green food coloring
Preheat oven to 350 degrees F. Generously grease cake pan with shortening and dust with flour. Set aside.
Combine all ingredients in a large mixing bowl. Using a hand mixer on low speed, mix until well combined, about 2 minutes. Pour the batter into prepared pan.
Bake 30-35 minutes, or until toothpick inserted in middle comes out clean. Cool cake completely. (If using a bundt pan, allow the cake to cool in the pan for about 10 minutes before turning out onto a cooling rack.)
Whisk together powdered sugar, 5 Tbsp. Mountain Dew and about 2 drops of food coloring. If icing is too thick, add more Mountain Dew. If too thin, add more powdered sugar. Once icing is smooth, pour over the cake. Enjoy!