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    Home » Recipes » Cakes & Cupcakes

    Shirley Temple Bundt Cake

    Published on June 5, 2017 - Updated on January 13, 2023 by Chef Rodney - 1 Comment - This post may contain affiliate links.

    756 shares
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    A Fun cake to make with the kids.
     
    Shirley Temple Bundt Cake

    💭 Who is Shirley Temple

    This Shirley Temple Bundt Cake recipe is an old family recipe handed down to me from 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

    💭 What does this cake taste like

    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

    For more awesome recipes like this one, check out these Cake and Cupcakes Recipes! You won't be disappointed! Also check out these recipes with 7-Up:

    • Easy Peasy Fruit Punch
    • Homemade Buttery Biscuits

    📋 What ingredients do I need

    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.

    🥣 How to make Shirley Temple Bundt Cake

    In a 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 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.

    Grease a bundt pan then dust it with flour. Spread the batter into the greased and floured pan.

    Bake for 1 ½ hours or until a toothpick comes out clean.

    Let the cake cool in the pan for 20 to 30 minutes. 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.

    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.

    Shirley Temple Bundt Cake

    Shirley Temple Bundt Cake

    Fun cake for the kids
    4.25 from 12 votes
    Print Recipe Rate Recipe
    Prep Time 15 mins
    Cook Time 1 hr 30 mins
    Total Time 1 hr 45 mins
    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 tablespoon Lemon Extract
    • ¾ Cup 7-Up
    • 10 oz Maraschino Cherries

    GLAZE INGREDIENTS

    • 2 Cups Powdered Sugar
    • 1 tablespoon Lemon Extract
    • 4 tablespoon Milk
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    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 ½ 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.

    Tried this Recipe?Leave a Comment below and share a picture on Instagram and tag @hot_rods_recipes and hashtag #hotrodsrecipes!

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    Reader Interactions

    1 Comment

    1. Loren

      May 11, 2022 at 1:38 pm

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

      Reply

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