Shirley Temple Bundt Cake

Who is Shirley Temple

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.

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.

Equipment Needed

Using the right equipment can make a big difference. Here are my some of the Kitchen tools used in this recipe. As an Amazon Associate, I earn a small commission on qualifying purchases to keep these recipes free. Simply click on an image below to see the most recent price on Amazon!

Bundt Pan

Bowl for Mixing

Gather your Ingredients

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

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

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.

4.73 from 11 votes

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Prep TimePrep Time 15 minutes mins

Cook TimeCook Time 1 hour hr 30 minutes mins

Total TimeTotal Time 1 hour hr 45 minutes mins

Course Dessert

Cuisine American

Author Rodney

Servings 10

Calories 795 kcal

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.

Equipment Needed

Bundt Pan

Bowl for Mixing

Please Note: As an Amazon Associate, I earn a small commission on qualifying purchases to keep these recipes free. We truly appreciate your support!

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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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