Shirley Temple Bundt Cake

Shirley Temple Bundt Cake


Shirley temple bundt cake is a 7Up flavored cake with cherries mixed into the batter which is baked up nice and golden. It’s then poked and poured with cherry juice and glazed with a delicious sweet lemon glaze.


  • 1 1/2 cups butter softened
  • 3 cups granulated sugar
  • 5 large eggs
  • 3 cups all-purpose flour
  • 2 teaspoons lemon extract
  • 3/4 cup 7up
  • 1 jar maraschino cherries 10 oz, drained and juice reserved
  • 2 cups powdered sugar
  • 1 teaspoon lemon extract
  • 3-4 Tablespoons milk


  1. Preheat oven to 325.
  2. In a large bowl mix together your butter and sugar until light and fluffy.
  3. Add in your eggs and continue to mix until blended.
  4. Add in your flour and mix again until smooth.
  5. Pour in your lemon extract and 7up and beat to combine.
  6. Fold in your cherries.
  7. Grease a bundt pan with shortening, then dust it with flour.
  8. Spread the batter into a greased & floured bundt pan and bake for 1 1/2 hours or until center is set.
  9. Allow the cake to cool for 10-15 minutes in the pan.
  10. Turn the cake onto serving the dish and let cool slightly and then 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.
  11. Let cool completely.
  12. Meanwhile, mix together your glaze ingredients and drizzle over the top of your cake.
  13. Top with more cherries if desired.

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