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Shirley Temple Cake Recipe

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4.1 from 26 reviews

  • Author: Amina
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings

Description

Shirley Temple Cake is a moist, flavorful bundt cake inspired by the classic Shirley Temple drink, featuring a yellow cake mix enhanced with instant vanilla pudding and lemon-lime soda. It is infused with maraschino cherry juice for a sweet, fruity twist and topped with a smooth lemon-infused powdered sugar glaze and maraschino cherries, making it a delightful treat perfect for gatherings and celebrations.

Ingredients

Cake Ingredients

  • 1 box yellow cake mix (can use white or French vanilla cake mix)
  • 3.4 ounce (small box) instant vanilla pudding
  • 3/4 cups 7-Up or any lemon-lime soda
  • 4 large eggs
  • 3/4 cup vegetable oil
  • 10 ounce jar maraschino cherries, drained and juice reserved (divided use)

Icing Ingredients

  • 2 cups powdered sugar
  • 1 teaspoon lemon extract (optional)
  • 2-3 tablespoons milk

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Spray a 10-inch bundt pan generously with nonstick cooking spray that contains flour, such as Baker’s Joy, to ensure easy cake removal.
  2. Mix the Batter: In a medium mixing bowl, combine the yellow cake mix, instant vanilla pudding, lemon-lime soda (7-Up), eggs, and vegetable oil. Mix thoroughly until the batter is smooth and well combined.
  3. Bake the Cake: Pour the batter into the prepared bundt pan and place in the preheated oven. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
  4. Poke Holes in the Cake: After baking, while the cake is still in the pan, use a wooden skewer or a similar-sized tool to poke holes all over the cake to allow for maximum absorption of the cherry juice.
  5. Soak the Cake: Pour the reserved maraschino cherry juice evenly over the cake, allowing it to soak in while the cake cools completely in the pan.
  6. Remove Cake from Pan: Once cooled, carefully remove the cake from the bundt pan and place it on a serving plate.
  7. Prepare the Icing: In a mixing bowl, whisk together the powdered sugar and lemon extract (if using). Gradually add 2 to 3 tablespoons of milk, whisking continuously until the icing reaches a smooth, pourable consistency.
  8. Glaze the Cake: Pour the prepared icing evenly over the top of the cooled cake, allowing it to gently flow down the sides.
  9. Garnish: Top the cake with a few maraschino cherries for decoration and added flavor.

Notes

  • Using a bundt pan coated with flour-based nonstick spray helps prevent sticking and ensures the cake releases cleanly.
  • Adjust milk quantity in the icing to achieve your preferred glaze thickness.
  • Reserve the cherry juice when draining cherries for soaking the cake – it adds wonderful flavor and moisture.
  • The lemon extract in the icing is optional but adds a nice citrus contrast to the sweet cherry and vanilla flavors.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness.
  • Make sure the cake is completely cool before glazing to prevent the icing from melting and running excessively.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/shirley-temple-cake-recipe/