This Shirley Temple Bundt Cake is a light and airy dessert that combines the flavors of a classic Shirley Temple cocktail with a moist and fluffy cake.
Are you ready to embark on a journey down memory lane? Get ready to be enchanted by the whimsical and nostalgic charm of the Shirley Temple Cake!
Just like the iconic drink that inspired it, this cake is a burst of sweet flavors and vibrant colors. Whether you fondly remember sipping Shirley Temples as a child or simply adore the delightful combination of cherry and lemon, this recipe is guaranteed to hit all the right notes.
Who else cherished the iconic Shirley Temple drink as much as I did? Ordering one at a restaurant always made me feel incredibly fancy and cool back then.
While it’s been ages since I had one, this Shirley Temple pound cake instantly transports me back to those wonderful nostalgic memories.
What’s great about this cake is that it’s made with a box cake mix, lemon-lime soda, and a few other ingredients—almost like a soda cake with a fantastic twist.
Moist and dotted with cherries, this cake is a true treat. It’s topped off with a luscious lemon-lime glaze and cherries, adding to its beauty and deliciousness.
So, tie on your apron and let’s begin!
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What is a Shirley Temple cake?
A Shirley Temple cake is a moist and fluffy bundt cake infused with the flavors of cherry and citrus. It captures the essence of the beloved childhood mocktail by incorporating maraschino cherries into both the cake batter.
Why You’ll Love This Shirley Temple Cake Recipe
- A delicious twist on the iconic drink!
- Perfect for any occasion!
- Easy to make and customize!
- Serves a crowd!
Shirley Temple Bundt Cake Ingredients
- Box white or yellow cake mix
- Flour
- Maraschino cherries
- Lemon lime soda
- Lemon zest
- Lime zest
- Powdered sugar
- Lemon juice
- Lime juice
- Heavy cream or milk
- Maraschino cherries with stems, for garnish
Recipe Variations
- Add some nuts such as almonds, walnuts or pecans to the cake mix.
- Make it a poke cake using Jello or maraschino cherry juice.
- Make cupcakes instead of a cherry bundt cake.
How to Make Shirley Temple Cake
Preheat oven to 350 degrees F. Grease a bundt pan with cooking spray.
In a bowl, toss one cup of halved cherries with the 1 tablespoon of flour.
In a large bowl, combine cake mix with flour covered cherries, soda, lemon zest and lime zest and stir gently to combine.
Pour the cake batter into your bundt pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Let cool slightly before inverting onto a cooling rack. Allow cake to cool completely on cooling rack before adding the glaze.
To make the glaze, combine powdered sugar with lemon and lime juice plus 1 tablespoon of cream or milk. Add more if needed to get a thick glaze.
Pour the glaze over the cake and garnish with lime zest plus maraschino cherries with stems. Slice and serve!
Storing
- To Store: Cover with foil or plastic wrap and store leftovers in the fridge for up to 4 days or at room temperature for 1-2 days.
- To Freeze: Wrap in plastic wrap and store in freezer for up to 2 months.
Recipe Tips
- If you don’t have a bundt cake pan, you can use a 9×13 baking dish but adjust baking time to 25-30 minutes.
- Make sure to level your flour for proper measurements.
- Don’t skimp on the cherries. Not only do they make the cake delicious but add a pop of color to your cake.
- You can make the cake according to box directions and add the lemon and lime zest if you like.
- If you do not want to add cherries to the cake you can bake it and then poke holes in the cake and add the maraschino cherry juice into the holes.
FAQs
Yes, you can. Yellow, white or lemon cake mix will work well with this recipe.
The best way to get a bundt cake out is to start by greasing the pan prior to baking. Once baked allow to cool for 10-15 minutes. Place a plate upside down on top of bundt pan. Holding firmly together flip right side up until cake releases on plate.
Yes, you can use a cherry 7Up in place of lemon lime soda if you’d like.
More Cake Recipes
- Strawberry Crunch Poke Cake
- Lemon Poke Cake
- Slow Cooker Chocolate Cake
- Butterbeer Cake
- Funfetti Mug Cake
Recipe
Shirley Temple Bundt Cake
Ingredients
- 1 (15.25) box white or yellow cake mix
- 1 tablespoon flour
- 1 cup maraschino cherries rinsed and halved
- 1 (12 ounce) can lemon lime soda
- Zest of one lemon
- Zest on one lime
- 3 cups powdered sugar
- Juice of one lemon
- Juice of one lime
- 1-2 tablespoons heavy cream or milk
- Maraschino cherries with stems for garnish
Instructions
- Preheat oven to 350 degrees F. Grease a bundt pan with cooking spray.
- In a bowl, toss one cup of halved cherries with the 1 tablespoon of flour.
- In a large bowl, combine cake mix with flour covered cherries, soda, lemon zest and lime zest and stir gently to combine.
- Pour the cake batter into your bundt pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let cool slightly before inverting onto a cooling rack. Allow cake to cool completely on cooling rack before adding the glaze.
- To make the glaze, combine powdered sugar with lemon and lime juice plus 1 tablespoon of cream or milk. Add more if needed to get a thick glaze.
- Pour the glaze over the cake and garnish with lime zest plus maraschino cherries with stems. Slice and serve!
Notes
- To Store: Cover with foil or plastic wrap and store leftovers in the fridge for up to 4 days or at room temperature for 1-2 days.
- To Freeze: Wrap in plastic wrap and store in freezer for up to 2 months.
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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