Description
Indulge in the nostalgic flavors of a Shirley Temple with this delightful Shirley Temple Cake recipe. A moist and sweet bundt cake infused with the essence of maraschino cherries and a hint of lemon-lime soda, topped with a cherry glaze for the perfect finish.
Ingredients
Scale
Main Cake:
- 1 box white cake mix
- 1 (3.4 oz) box instant vanilla pudding mix
- 4 large eggs
- 1/2 cup vegetable oil
- 3/4 cup lemon-lime soda (like Sprite)
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 (10 oz) jar maraschino cherries (drained and halved)
- 2 tablespoons maraschino cherry juice
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons maraschino cherry juice
- 1/4 teaspoon almond extract
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F (175°C) and grease/flour a bundt pan.
- Mix cake batter: Combine cake mix, pudding mix, eggs, oil, soda, almond and vanilla extracts in a bowl.
- Add cherries: Gently fold in maraschino cherries and juice.
- Bake: Pour batter into pan and bake for 40–45 minutes.
- Make glaze: Whisk powdered sugar, cherry juice, and almond extract.
- Glaze cake: Drizzle glaze over cooled cake.
- Serve: Let glaze set before slicing and serving.
Notes
- For extra flair, top with additional maraschino cherries.
- Great for birthdays or retro-themed parties.
- Try using sour cherries for a tangy variation.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 30g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
