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.
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.
10ouncesmaraschino cherries(drained and juice reserved)
For the Glaze:
Preheat the oven to 325 degrees.
In large bowl mix together your butter (1 ½ cups or 3 sticks) and sugar until light and fluffy.
Add in your eggs and continue to mix until blended.
Add in your flour and mix again until smooth.
Pour in your lemon extract and 7up and beat to combine.
Fold in your cherries.
Grease a bundt pan with shortening, then dust it with flour.
Spread the batter into a greased & floured bundt pan and bake for 1 ½ hours or until center is set.
Allow the cake to cool for 10-15 minutes in the pan.
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.
Let cool completely.
Meanwhile mix together your glaze ingredients and drizzle over the top of your cake.
Top with more cherries if desired.
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.
How can I rate the Shirley Temple Cake if I can’t get the recipe.
Looks so good! Thanks for sharing. Also, I wonder if this would be better with sour cherries? Yummm.
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… Read more »
What temp should the oven be set? I didn’t see it anywhere or maybe I am just over looking it.
I notice the cake calls for all purpose flour but no baking soda, powder or salt. Is this correct?
Can I make the Cake the night before and then poke and pour the juice the next day?
I’ve got one baking in the oven right now!! Smells amazing!! I’ll update on the taste in a few!
Mine is in the oven right now, Hubby loved the extra batter out the bowl so, I’m thinking this is going to be so good !!
I read ur instructions but it does not say how long to bake it for???
Could you do a cake like this and use cherry pie filling??
How can a Shirley Temple cake not contain grenadine, which is half of what makes a Shirley Temple a Shirley Temple?
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
Made it and it was VERY GOOD! Very moist and delicious. Will keep this recipe for a long time. Thanks for sharing!
Will this cake freeze well
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!
Hi, what size bunny cake pan do you use?
I made this cake it came out great, we ate so much of this cake the same day immediately after baking it. It is so good, hot and cold. I did however add a cup of sour cream. Thanks for the recipe.
My son is crazy over this cake! He requests it all the time since I made it for a cookout! Making one for his birthday cake this weekend! Thank you for this recipe!
Very, very moist cake…..gave to friend on 95th birthday and she said it was the best cake she ever tasted!
Can I use cherry 7up instead of 7up