When I was little, my parents were members of a club in Downtown Houston called The Cork Club and I got to go with them on a couple of occasions. One night we went to see Little Richard perform there and I remember going up to the bar and ordering a Shirly Temple, a delicious drink made with 7up, Grenadine, and Maraschino Cherries. Ever since that day, The Iconic Shirley Temple has been a favorite of mine, so you can imagine my excitement when I found this delicious Shirley Temple Cake! I couldn’t wait to make one and quickly started gathering my ingredients together.

Ingredients:

• Cooking Spray (for pan)
• 1 Box Cake Mix
• 1 Can 7up
• 2/3 cup Maraschino Cherries (without stems)
• 1 Tbsp Flour
• 2 cups Powdered Sugar
• 1/4 cup Maraschino Cherry Juice (from the bottle of cherries)
• 1/4 cup Heavy Cream
• 1 tsp Vanilla Extract
• 12 Maraschino Cherries (with stems for garnish)

Directions:

1. Preheat oven to 350 degrees and grease and flour your bundt pan.

2. In a large bowl, combine cake mix with the can of 7up.

3. Toss stemless cherries with flour and fold into cake batter.

4. When smooth pour your delicious Shirley Temple batter into your Bundt Pan, bake until a toothpick inserted into the center comes clean (about 30 minutes) Let cool for at least 10 minutes before inverting on a cooling rack to cool completely.

Meanwhile, make the glaze:

In a medium bowl, combine powdered sugar with cherry juice, cream, and vanilla extract. Whisk until smooth and fully combined. When bundt cake is cooled, drizzle the glaze over the top of your delicious Shirley Temple Cake and top with your Maraschino Cherries (stems on).

Shirley Temple Cake Recipe