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Shirley Temple Cake

Relive your childhood memories with this easy shirley temple cake made in a bundt pan with cherry powdered sugar glaze.

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Relive your childhood memories with this easy shirley temple cake made in a bundt pan with cherry powdered sugar glaze.

Who remembers having Shirley Temples growing up? I’ll be honest. I don’t know that this famous childhood drink was part of my younger years. But now that I’m older? I totally want to jump on the Shirley Temple bandwagon…especially when it comes to this Shirley Temple Cake! It’s a traditional bundt cake with maraschino cherries baked inside. Then the cake is infused with a powdered sugar lemon glaze. Feel free to make it use vanilla or almond flavoring if you don’t like so much tart lemon.

7Up Cake

Don’t let the fact there there is no baking powder or baking soda fool you. This dense, yet moist doesn’t need it because of the 7Up! 7Up pound cake is a classic recipe, and this cherry filled cake is a fun twist on that old fashioned recipe.

Cherry Bundt Cake

Bundt cakes are easy to mix together. There are just a handful of ingredients and you mix them as you would any other cake. Drain the cherries before you add them to the batter, but be sure to reserve the cherry juice. You’ll poke holes in the baked cakes and pour that sweet juice in. It gives the cake a pretty look…and makes it taste delicious.

How do you grease a bundt cake pan?

It is important to do two things when greasing a bundt cake pan. First, use shortening to grease the pan generously. If your cake pan has an intricate design, be sure to get it in the crevices of the cake pan. Second, after greasing the pan with shortening, dust the pan with flour. These two steps will ensure your cake does not stick!

How long do you let a bundt cake cool in the pan?

In general, it is a good idea to let the bundt cake cool for only about 10 minutes before turning the cake out to a plate to cool completely. If you let the cake cool longer, it may stick. There are of course exceptions to the rule, so be sure to follow the instructions your specific recipe gives.

Relive your childhood memories with this easy shirley temple cake made in a bundt pan with cherry powdered sugar glaze.

Other Bundt Cake Recipes

Tools to Make This Cake

  • Nordic Ware Heritage Bundt Pan: They make some beautiful bundt cake pans and this is one of my favorites!
  • Stand Mixer: A hand mixer will work, but I always find it easier to make cake batter with a stand mixer.
  • Bundt Cake Carrier: Store your cake in this carrier to keep it fresh and easy to transport!
5 from 7 votes
Relive your childhood memories with this easy shirley temple cake made in a bundt pan with cherry powdered sugar glaze.
Print
Shirley Temple Cake
Prep Time
15 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins
 

Relive your childhood memories with this easy shirley temple cake made in a bundt pan with cherry powdered sugar glaze.

Course: Dessert
Cuisine: American
Servings: 12
Calories: 665 kcal
Ingredients
For the Cake:
  • 1 1/2 cups butter (softened)
  • 3 cups granulated sugar
  • 5 large eggs
  • 3 cups all-purpose flour
  • 2 teaspoons lemon extract
  • 3/4 cup 7up
  • 10 ounces maraschino cherries (drained and juice reserved)
For the Glaze:
  • 2 cups powdered sugar
  • 1 teaspoon lemon extract
  • 3-4 Tablespoons milk
Instructions

  1. Preheat the oven to 325 degrees.

  2. In large bowl mix together your butter and sugar until light and fluffy.
  3. Add in your eggs and continue to mix until blended.
  4. Add in your flour and mix again until smooth.
  5. Pour in your lemon extract and 7up and beat to combine.
  6. Fold in your cherries.
  7. Grease a bundt pan with shortening, then dust it with flour.
  8. Spread the batter into a greased & floured bundt pan and bake for 1 1/2 hours or until center is set.
  9. Allow the cake to cool for 10-15 minutes in the pan.
  10. Turn the cake onto serving dish and let cool slightly and then using a skewer poke holes all over the top of the cake and pour your reserved cherry juice slowly over the top making sure the juice gets soaked up. It's ok for it to seep to the bottom to soak as well.
  11. Let cool completely.
  12. Meanwhile mix together your glaze ingredients and drizzle over the top of your cake.
  13. Top with more cherries if desired.
Recipe Notes

The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of cake with glaze. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.

Nutrition Facts
Shirley Temple Cake
Amount Per Serving
Calories 665 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 15g 75%
Cholesterol 138mg 46%
Sodium 237mg 10%
Potassium 78mg 2%
Total Carbohydrates 105g 35%
Dietary Fiber 1g 4%
Sugars 80g
Protein 6g 12%
Vitamin A 16.8%
Calcium 4%
Iron 10.8%
* Percent Daily Values are based on a 2000 calorie diet.

Relive your childhood memories with this easy shirley temple cake made in a bundt pan with cherry powdered sugar glaze.

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Comments

        • No, you use the reserved cherry juice when you poke holes in the cake after baking and drizzle the juice over the cake. It will soak in and make the cake delicious!

          Reply

    • Sheila, I’ve made a chocolate cherry cake that is amazing. Chocolate fudge cake mix, 2 eggs, 1 TBS of almond flavoring and can of cherry pie filling. Hand mix all ingredients well, pour in 9×13 pan and bake in 350 oven for 25-30 min. Frosting…melt 5Tbs butter, 1/4c milk & 1cup sugar on mdm heat. Boil 1 minute, take off heat & add 6oz semisweet chocolate chips. Mix well and add 1 cup chopped pecans if desired. Pour over warm cake. Cool completely before serving

      Reply

  10. How can a Shirley Temple cake not contain grenadine, which is half of what makes a Shirley Temple a Shirley Temple?

    Reply

    • This is just my opinion since it’s not my recipe, but my mom always used the juice that came in the maraschino cherry jar to make a Shirley Temple when I was a kid. So for me, this cake is exactly how I recall a classic Shirley Temple to be since you use the juice from the cherries to pour over the cake, instead of grenadine. I’m making this now and looking forward to trying it tonight! =)

      Reply

  11. This was an awesome cake! Some people don’t like cherries, so I’m going to make this cake without cherries and make it totally a lemon cake, my son loves it easy to make too I thought it had enough sweetness to it! I’m also going to make a lemon glaze to go with it

    Reply

  12. This cake was a huge hit! I’m a horrible baker so I made it with my mom’s supervision (who is an amazing baker).

    We used almond extract instead of lemon (1 tea of pure extract in the cake, or 2 tea of imitation) and 1/2 tea baking powder. For the icing I used the juice from the cherries instead of milk (I missed the part of the instructions about pouring the juice on the cake) and a little almond extract.

    Next time I will definitely use more than 10 oz of cherries, everyone kept asking where the cherries were…but that could have been my lack of stirring them in well enough.

    Reply

  13. Made it and it was VERY GOOD! Very moist and delicious. Will keep this recipe for a long time. Thanks for sharing!

    Reply

  15. Question~ should you refrigerate this cake? I’m wondering because I’m baking the cake tonight and putting the juice and glaze tomorrow. It smells so good baking!

    Reply

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