Shirley Temple Cake

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A light and delicious bundt, this Shirley Temple Cake will evoke the inner child in us. Full of lemon lime and cherry flavor this cake is truly addicting!

Please don’t tell me that I was the only one as a child who got to enjoy the iconic Shirley Temple Drink? Oh man how I loved them! It was the perfect mocktail of my youth!

I can honestly say it’s been ages since I’ve had one and it took me creating this cake to realize that. I hate when it happens that way! But I’m so happy I got to take a little trip down memory lane. This Shirley Temple Cake is the perfect grown up throwback to your childhood!

slice of cherry 7up cake on a plate

Why you’ll love this recipe:

  • 100% homemade
  • Uses 7UP pound cake base
  • Infused cherry juice and whole cherries
  • Sweet glaze
  • A great make ahead dessert

What is Shirley Temple Cake?

This cake is a traditional 7Up flavored pound cake with cherries mixed into the batter. It bakes up beautiful and golden brown. It’s then poked and poured with cherry juice and glazed with a delicious sweet lemon glaze. These flavors just burst in your mouth and the saturation of the cherry juice right under the top is AH-MAZING!

ingredients for shirley temple cake on a table

Ingredients

  • Butter. We use salted butter 99% of the time in baking because that is what we keep on hand. You can use either unsalted or salted.
  • Sugar.
  • Eggs. Use large eggs. Room temperature eggs mix into cake batter more easily than cold eggs.
  • Flour. To measure the flour, spoon it into the measuring cup lightly, then level off with a knife. If you get too much flour the cake will be dry.
  • Lemon extract. For a boost of flavor!
  • 7UP. You’ll notice this cake does not have baking soda or baking powder. The 7UP helps give the pound cake rise.
  • Maraschino cherries. It’s important to note that some maraschino cherries do not have red food coloring. You can still use those if you’d like, but they won’t have the vibrant red color that this cake has. If you want bright red, find cherries with food coloring.

Glaze ingredients are powdered sugar, lemon extract and milk to thin.

How to Make Shirley Temple Cake

  • Prepare. Preheat oven to 325º Fahrenheit. Grease a 10″ bundt pan with shortening, then dust it with flour. Or you can use cake release.
  • Mix. In large bowl mix together your butter and sugar until light and fluffy. Add in your eggs and continue to mix until blended. Add in your flour and mix again until smooth.
  • Pour and fold. Pour in your lemon extract and 7up and beat to combine. Fold in your cherries.
  • Bake. Spread the batter into the prepared bundt pan and bake for 70-90 minutes or until center is set. The exact time will depend on your oven and pan so watch it closely.
pouring cherry juice over a cake

The next step is to poke holes in the cake and pour over the maraschino cherry juice. You can do this one of two ways: while the cake is in the pan or after you take it out. The red will be on top of the cake if you take the cake out first. The red will be more on the bottom of the cake if you pour the juice while it is in the pan.

shirley temple bundt cake on a plate

Powdered Sugar Glaze

Powdered sugar glaze is one of the easiest frostings to make to add flavor and beauty to your cake. You can make the glaze thicker to have a pretty contrasted drizzle, or you can make it thinner and have it look more like donut glaze.

Shirley Temple Cake
Shirley Temple Cake

Shirley Temple Cake

4.71 from 89 votes
A light and delicious bundt, this Shirley Temple Cake will evoke the inner child in us. Full of lemon lime and cherry flavor this cake is truly addicting!
Servings 12
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes

Ingredients
 

For the cake:

  • 1 1/2 cups butter (softened)
  • 3 cups granulated sugar
  • 5 large eggs (room temperature)
  • 3 cups all-purpose flour
  • 2 teaspoons lemon extract
  • 3/4 cup 7up soda
  • 10 ounces maraschino cherries (1 jar, drained and juice reserved)

For the glaze:

  • 2 cups powdered sugar
  • 1 teaspoon lemon extract
  • 3-4 tablespoons milk

Instructions
 

  • Preheat oven to 325º Fahrenheit.
  • In large bowl mix together your butter and sugar until light and fluffy.
  • Add in your eggs and continue to mix until blended.
  • Add in your flour and mix again until smooth.
  • Pour in your lemon extract and 7up and beat to combine.
  • Fold in your cherries.
  • Grease a 10″ bundt pan with shortening, then dust it with flour.
  • Spread the batter into the prepared bundt pan and bake for 70-90 minutes or until center is set. The exact time will depend on your oven and pan so watch it closely.
  • Allow the cake to cool for 10-15 minutes in the pan.* (see note below about juice)
  • Turn the cake onto serving dish. Using a skewer, poke holes all over the top of the cake and pour your reserved cherry juice slowly over the top making sure the juice gets soaked up. It's ok for it to seep to the bottom to soak as well.
  • Let cool completely.
  • Meanwhile mix together your glaze ingredients and drizzle over the top of your cake.
  • Top with more cherries if desired.
  • Store the cake at room temperature in an airtight container for 3 days. Refrigerate for up to 5 days. This cake also freezes well.

Video

Notes

*Another option is to poke holes in the cake while it is still in the pan. Then drizzle the juice over. This contains the juice in the pan and may be less messy. Your red will end up more on the bottom of the cake, so it really depends on the look you want to have. Either way will work!
The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition

Calories: 623kcal | Carbohydrates: 95g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 129mg | Sodium: 233mg | Potassium: 70mg | Sugar: 71g | Vitamin A: 815IU | Calcium: 26mg | Iron: 1.8mg
Course Dessert
Cuisine American
Calories 623
Keyword bundt cake, cake recipe, cherry cake, shirley temple

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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Peggy Weber
5 years ago

Ohhhhhh boy look what you did now!!! Now I am going to have to add an additional dessert to my Easter buffet. Pink Champagne cupcakes with white chocolate Champagne buttercream, almond buttery pound cakes dipped in candy coating with little flowers on top, crem brulé pots with raspberry topping, now this ❤ I will tell everyone it’s for the kids????. I have a feeling by the end of Summer this year I will be hauling my stomach around in a wheelbarrow from trying all your recipes. Thank you for the yummy recipe.

Laurie
5 years ago

I am a fan of cherry with almond flavouring. Whenever I use cherries I always add a drop of almond into them first. Do you think that would be ok for this recipe? Plus I would use lemon and lime essential oil for the cake mix.

Julie
5 years ago

Are you sure about the amount of sugar? Mine ran out of the pan. Lol

wendy
5 years ago

1 and a half cups of butter? or sticks?

Tkacoo
5 years ago

4 stars
This cake is soooo relish. The only problem I had was getting it out of the pan. Had to toss the first one. Finally just made it in a 9×13 pan and didn’t try turning it out. It still stuck to the bottom, but could use a spatula to serve. Any ideas why it was sticking? I sprayed the Bundt pan with Pam and the 9×13 GENEROUSLY with Pam.

Connie
5 years ago

I made this cake exactly the way it says it turned out amazing didn’t have trouble with the cake sticking at all I give this Shirley Temple cake a 5 stars and above

Kim
5 years ago

I’m making this soon. It looks too delicious to wait! Should it be stored in the fridge or just on the counter?

Kensington
5 years ago

4 stars
There’s no baking soda or powder…. seems a bit odd. Did anyone have trouble with the cake rising?

Anonymous
5 years ago

Can fresh lemon juice be used instead of extract?

Skylar
5 years ago

Can you use yellow cake mix and then add the lemon extract, sevenup, and cherries after you make the mix?

Elizabeth
5 years ago

5 stars
Amazing! This was absolutely delicious! My kids loved it. Thanks for sharing.

Carolyn
5 years ago

5 stars
This is my second Shirley Temple cake in the oven within a week…friends really love it ????

Leola
5 years ago

Hi im about to try the shirley temple cake now so u say use 3 sticks of butter correct

Jessica
4 years ago

Does anyone know if this cake can be frozen before cherry juice and glazing? Would like to take it with me to the inlaws over the holidays and it’s a 3 hour drive so I have to make it ahead of time as I am also doing an 8 hour road trip couple days before.

Angelica Villicana
4 years ago

Can you use lemon juice instead or lemon extract

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