Shirley Temple Cake Recipe 45

SHIRLEY TEMPLE CAKE

SHIRLEY TEMPLE CAKE image

One of our favorite non-alcoholic drinks turned into a cake! It's a dressed up boxed cake mix with a deliciously light cherry flavor added!

Provided by Brandie @ The Country Cook

Categories Dessert

Time 1h

Number Of Ingredients 9

Ingredients

15.25 ounce yellow cake mix
3.4 ounce (small box) instant vanilla pudding
3/4 cups 7-Up ((any lemon-lime soda will work))
4 large eggs
3/4 cup vegetable oil
10 ounce jar maraschino cherries, (drained and juice reserved)
2 cups powdered sugar
1 teaspoon lemon extract ((optional))
2-3 Tablespoons milk

Steps:

Preheat oven to 325F degrees. Spray a 10-inch bundt pan really well with nonstick cooking spray (I like the kind with flour in it, like Baker's Joy).
In a medium bowl, combine all the cake ingredients: cake mix, pudding, 7-Up, eggs and oil. Mix until thoroughly combined.
Pour batter into prepared bundt pan.
Bake for about 45-55 minutes (until inserted toothpick comes out clean)
Once it's finished baking, while still in the pan, poke holes all over the cake using a wooden skewer and then pour reserved cherry juice into the cake. Allow the cake to cool completely.
Once the cake is cooled completely, carefully remove from the bundt pan.
To prepare icing: In a bowl, whisk together powdered sugar with lemon extract.
Whisk in milk slowly until you've reached the desired consistency.
Pour icing over cake and top with a few maraschino cherries.

Nutrition Facts : Calories 574 kcal, Carbohydrate 86 g, Protein 5 g, Fat 24 g, SaturatedFat 18 g, Cholesterol 82 mg, Sodium 506 mg, Sugar 60 g, ServingSize 1 serving

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