Shirley Temple Cake

Are you in search of a delightful and simple dessert that will wow your guests? This Shirley Temple Cake Recipe is incredibly easy to prepare and requires just a few ingredients. Don’t let its simplicity fool you! It’s packed with flavor and sure to satisfy your cravings for something sweet. The combination of lemon, lime, and maraschino cherries gives it a unique taste. Whether you’re throwing a dinner party or want a delicious treat, this cake is bound to impress.

This recipe captures the essence of the classic Shirley Temple non-alcoholic drink and transforms it into a stunning Bundt cake. Start with a boxed cake mix. Add cherries and the citrus flavors of lemon and lime. This combination creates a delightful dessert version of the beloved drink. Drizzle it with a sweet glaze. This makes the cake an ideal choice for an after-dinner dessert. It is also perfect for a festive gathering. There’s no wrong time to make it!

I love Bundt cakes, and this cake is no exception! There’s just something about baking a cake in a Bundt pan that makes it a little fancier. On top of that, this recipe is super easy. You can mix everything in just one bowl, and no mixer is needed. The glaze only takes a small bowl and a whisk, and that’s all there is to it – so simple!

If you love Bundt cakes, be sure to visit my other recipes, such as my delicious Lemon Cream Cheese Bundt Cake, my fun Halloween Bundt Cake, my festive Christmas Bundt Cake, and my White Chocolate Cranberry Bundt Cake.

Ingredients

Box of White or Yellow Cake Mix – makes up the cake batter.
Flour – to toss the cherries in so that they don’t sink to the bottom of the cake batter.
Maraschino Cherries – rinsed and halved. Add to the cake batter to duplicate the iconic Shirley Temple drink.
Can of Lemon Lime Soda – such as Sprite, 7-Up, or Mountain Dew.
Zest of One Lemon – to flavor the cake.
Zest of One Lime – to flavor the cake.
Powdered Sugar – to make the sweet glaze for the top of the cake.
Juice Of One Lemon – to flavor and add moisture to the glaze.
Juice Of One Lime – to flavor and add moisture to the glaze.
Heavy Cream – to help thicken the glaze
Maraschino Cherries With Stems – for garnish

How To Make The Shirley Temple Cake

1. Preheat the oven to 350 degrees F.
2. Grease a bundt pan with cooking spray. Set aside.
3. Toss the one cup of drained and halved cherries with the one tablespoon of flour.
4. In a large bowl, combine the cake mix with the floured cherries, soda, lemon zest, and lime zest. Stir gently to combine.
5. Pour the batter into the bundt pan.
6. Bake 30-35 minutes until a toothpick inserted into the center comes out clean.
7. Let the cake cool slightly before inverting it onto a cooling rack.
8. Cool the cake completely.
9. Make the glaze by combining the powdered sugar with the lemon and lime juice. Add one tablespoon of cream or milk if needed. You want a thick glaze.
10. Pour the glaze over the cake.
11. Garnish with more lime zest and cherries with stems.
12. Slice and serve!

Do I Need The Ingredients On The Back Of The Boxed Cake Mix?

No. I know it seems hard to believe, but this cake doesn’t need any eggs, butter, oil, or milk. The reason for this is that the carbonation in the lemon-lime soda makes the batter rise while it bakes. This speeds up the batter-making process. It also simplifies it because you don’t need a mixer; you can mix it by hand.

Why Toss The Cherries In Flour?

Tossing the drained maraschino cherries in a bit of flour coats them. This coating keeps the cherries from sinking to the bottom of the cake while it bakes.

Can I Make This As A Sheet Cake?

Yes. If you don’t have a Bundt pan or prefer not to use it, pour the batter into a greased 9 x 13 baking pan. Bake for 25-30 minutes in a 350°F oven. Let the cake cool before adding the glaze to the top.

Variations

• Swap out the maraschino cherries for fresh pitted and chopped cherries or pitted frozen cherries.
• Add in chopped nuts, such as walnuts or almonds.
• Add in shredded coconut.
• Add in chopped pineapple.
• If you do not want to add cherries to the cake batter, you can bake it first. Then, poke holes in the cake. Add the maraschino cherry juice into the holes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

More Easy Cherry Recipes

Cherry Chip Fluff Pie
Schnapps Soaked Cherry Bombs
Best Cherry Garcia Cookies
Quick and Easy Cherry Pie Bars
Cherry Almond Coffee Cake