Shirley Temple Cake
By Lena Abraham
Approved by the Delish Test Kitchen
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Yields:
1
Prep Time:
10 mins
Total Time:
50 mins
The drink of your childhood recreated as a cake.
BUY NOW: Nordic Ware Bundt Pan, $30, amazon.com.
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Ingredients
- Cooking spray, for pan
- 1 box cake mix
- 1 can 7-up
- 2/3 cup maraschino cherries without stems
- 1 Tbsp. flour
- 2 cups powdered sugar
- 1/4 cup Maraschino Cherry Juice
- 1/4 cup heavy cream
- 1 tsp. vanilla
- 12 maraschino cherries with stems, for garnish
Directions
- Step 1Preheat oven to 350° and grease a bundt pan with cooking spray. In a large bowl, combine cake mix with can of 7-up.
- Step 2Toss stemless cherries with flour and fold into cake batter. When smooth, pour into prepared bundt pan and bake until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool 10 minutes before inverting onto cooling rack to cool completely.
- Step 3Meanwhile, make glaze. In a medium bowl, combine powdered sugar with cherry juice, cream, and vanilla. Whisk until smooth and fully combined.
- Step 4When bundt cake is cooled, drizzle with glaze. Top with maraschino cherries and serve.
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