Shirley Temple Bundt Cake

This Shirley Temple Bundt Cake is a tasty cake that is fun to make with the kids. Just like the famous child cocktail named after her.

Shirley Temple Bundt Cake

This Shirley Temple Bundt Cake recipe is an old family recipe handed down to me by my great-grandmother Leda Waddell.

Many of you are probably too young to remember Shirley Temple, but you might’ve heard of her non-alcoholic drink popular for kids. Well, this is the cake version of her famous drink.

Shirley Temple Bundt Cake

This bundt cake has a nice lemony flavor and is super moist. This is in part because this cake recipe uses 7-Up as its liquid as opposed to water like most cake recipes. You won’t really taste the 7-Up, it’s simply used as a replacement for water to change the consistency a bit.

Shirley Temple Bundt Cake

You will need the following ingredients to make this Shirley Temple Bundt Cake recipe (see recipe card for quantities): Unsalted Butter, White Sugar, Eggs, All Purpose Flour, Lemon Extract, 7-Up, Maraschino Cherries, Powdered Sugar and Milk.

  1. Preheat the oven to 325°F.
  2. In a large bowl mix together your butter and sugar until light and fluffy.
  3. Add eggs and continue to mix until blended.
  4. Add flour and mix again until smooth.
  5. Pour in lemon extract and 7 up and beat to combine.
  6. Drain cherries reserving the juice. Chop cherries to the desired size. Toss cherries in flour. This will prevent them from going to the bottom of the cake. Fold cherries into the batter mixture.
  7. Grease a bundt pan then dust it with flour. Spread the batter into the greased and floured pan.
  8. Bake for 1 1/2 hours or until a toothpick comes out clean.
  9. Let the cake cool in the pan for 20 to 30 minutes.
  10. Turn the cake onto a serving dish and let cool slightly. Poke holes all over the top of the cake and pour reserved cherry juice slowly over the top making sure the juice gets soaked up. It’s ok for it to seep to the bottom. Let cool completely.
  11. While the cake is cooling, make the glaze by mixing the powdered sugar, lemon extract and milk. Drizzle the glaze over the top of the cake. Top with more cherries if desired.

Printable Recipe Card

Shirley Temple Bundt Cake

Shirley Temple Bundt Cake

This Shirley Temple Bundt Cake is a tasty cake that is fun to make with the kids. Just like the famous child cocktail named after her.
4.70 from 10 votes
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course Dessert
Cuisine American
Servings 10
Calories 795 kcal

Equipment

  • Bundt Pan

Ingredients
 

CAKE INGREDIENTS
  • 1 ½ Cups Unsalted Butter, Softened
  • 3 Cups White Sugar
  • 5 Eggs
  • 3 Cups All Purpose Flour
  • 2 Tbsp Lemon Extract
  • ¾ Cup 7-Up
  • 10 oz Maraschino Cherries
GLAZE INGREDIENTS
  • 2 Cups Powdered Sugar
  • 1 Tbsp Lemon Extract
  • 4 Tbsp Milk

Instructions
 

MAKE THE CAKE
  • Preheat oven to 325°F.
  • In large bowl mix together your butter and sugar until light and fluffy.
  • Add eggs and continue to mix until blended.
  • Add flour and mix again until smooth.
  • Pour in lemon extract and 7 up and beat to combine.
  • Drain cherries reserving the juice. Chop cherries to desired size. Toss cherries in flour. This will prevent them from going to the bottom of the cake. Fold cherries into batter mixture.
  • Grease a bundt pan then dust it with flour. Spread the batter into the greased and floured pan.
  • Bake for 1 1/2 hours or until toothpick comes out clean.
  • Let the cake cool in the pan for 20 to 30 minutes.
  • Turn the cake onto serving dish and let cool slightly. Poke holes all over the top of the cake and pour reserved cherry juice slowly over the top making sure the juice gets soaked up. It’s ok for it to seep to the bottom. Let cool completely.
MAKE THE GLAZE
  • While cake is cooling, make the glaze by mixing the powdered sugar, lemon extract and milk. Drizzle the glaze over the top of the cake. Top with more cherries if desired.

Nutrition

Calories: 795kcalCarbohydrates: 126gProtein: 7gFat: 30gSaturated Fat: 18gCholesterol: 155mgSodium: 281mgPotassium: 92mgFiber: 1gSugar: 96gVitamin A: 990IUCalcium: 48mgIron: 2.3mg

Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.

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One Comment

  1. Loren says:

    This cake was so moist even the next day. So delicious. Will make it again for an event I have coming up.

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