clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Shirley Temple Bundt Cake

  • Author: Laura
  • Total Time: 1 hour 45 minutes plus cooling time
  • Yield: 12 servings 1x


  • 1 1/2 cups butter (softened)
  • 3 cups granulated sugar
  • 5 large eggs
  • 3 cups flour
  • 2 tsp lemon extract
  • 3/4 cup 7up
  • 1 (10 oz) jar maraschino cherries (drained and juice reserved) plus more if desired for garnish

For the Glaze:

  • 2 cups powdered sugar
  • 1/4 cup cherry juice
  • 1 tsp vanilla
  • 34 Tbsp cream


  1. Preheat the oven to 325 degrees.
  2. In large bowl, beat the butter and sugar together with a hand mixer until light and fluffy.
  3. Add in the eggs and continue to mix until blended.
  4. Add in the flour and mix again until smooth.
  5. Add in the lemon extract and 7up and beat to combine.
  6. Fold cherries into the batter.
  7. Grease a bundt pan with shortening, then dust it with flour. I prefer to spray with baking spray. This greases and flours the pan all at once.
  8. Spread the batter into the prepared bundt pan and bake at 325 degrees for 1 1/2 hours or until center is set.
  9. Allow the cake to cool for 10-15 minutes in the pan.
  10. Invert the cake onto serving dish and allow to cool completely.
  11. Meanwhile mix together your glaze ingredients and drizzle over the top of your cake. Top with additional cherries if desired. Serves 12.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Cake
  • Method: Baked
  • Cuisine: American
Recipe Card powered byTasty Recipes