Shirley Temple Bundt Cake
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.
Servings: 12 servings
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.
