There’s something undeniably nostalgic about a Shirley Temple – that sweet, bubbly cherry-laced soda many of us sipped on special occasions as kids. Now imagine that same playful, joyful flavor baked into a decadent, buttery Bundt cake. That’s exactly what the Shirley Temple Cake delivers—a beautiful, crowd-pleasing dessert that’s as charming as its namesake.

With maraschino cherries tucked into every slice and a tender, lemon-scented crumb, this cake is perfect for birthdays, brunches, potlucks, or simply because you’re craving something whimsical and sweet.

Who Will Love This Recipe

This cake is for anyone who:

• Loves cherry and citrus flavor combinations

• Wants a nostalgic treat with modern-day flair

• Is looking for a stunning Bundt cake for special occasions

• Enjoys old-school recipes with a twist

• Wants a make-ahead dessert that gets better the next day

Whether you’re baking for a baby shower, Mother’s Day, or just want a colorful cake that turns heads, this is your recipe.

Why This Cake Is a Showstopper

• Luscious texture from butter and 7UP

• Bright cherry flavor throughout

• Stunning presentation with glaze and extra cherries

• Easy to make with pantry-friendly ingredients

• Kid-friendly and grown-up approved

This cake doesn’t just look fun—its flavor is light, buttery, and wonderfully balanced between sweet and citrusy.

Ingredients Overview

For the Cake:

• 1 1/2 cups butter, softened – adds richness and moisture

• 3 cups granulated sugar – for a tender crumb and perfect sweetness

• 5 large eggs – bind and enrich

• 3 cups all-purpose flour – provides structure

• 2 tsp lemon extract – for a citrus punch

• 3/4 cup 7UP soda – adds lift and subtle lemon-lime flavor

• 10 oz maraschino cherries – drained, chopped, and folded in for color and sweetness

• Reserved cherry juice – used to infuse flavor after baking

For the Glaze:

• 2 cups powdered sugar – base for a smooth glaze

• 1 tsp lemon extract – to brighten the sweetness

• 3–4 tbsp milk – for desired consistency

Kitchen Equipment Needed

• Large mixing bowl

• Hand or stand mixer

• Measuring cups and spoons

• 10-inch Bundt pan

• Rubber spatula

• Wire cooling rack

• Small bowl for glaze

• Skewer or toothpick for poking holes

Step-by-Step Directions

1. Preheat and Prepare

Set your oven to 325°F (163°C). Grease a 10-inch Bundt pan thoroughly with shortening and dust with flour to prevent sticking.

2. Make the Batter

In a large bowl:

• Beat the butter and sugar until light and fluffy (about 3–5 minutes).

• Add eggs one at a time, mixing after each addition until smooth.

• Mix in the flour gradually until fully incorporated.

• Add lemon extract and 7UP, and beat just until combined.

• Gently fold in the maraschino cherries using a spatula.

3. Bake the Cake

• Pour batter evenly into the prepared Bundt pan.

• Bake for 70–90 minutes, or until a toothpick inserted into the center comes out clean.

• Let the cake cool in the pan for 10–15 minutes, then invert onto a serving dish.

4. Add Cherry Juice

While the cake is still slightly warm:

• Use a skewer or toothpick to poke holes all over the top.

• Slowly drizzle reserved cherry juice over the cake to soak in flavor.

5. Make the Glaze

In a small bowl:

• Whisk together powdered sugar, lemon extract, and milk until smooth.

• Once the cake is completely cool, drizzle the glaze generously over the top.

6. Garnish

• Add more maraschino cherries on top for decoration and a pop of color.

Tips, Tricks & Variations

• Don’t skip greasing the Bundt pan thoroughly – use shortening and flour or a baking spray with flour to prevent sticking.

• For extra lemon flavor, add 1 tsp of lemon zest to the batter.

• Want a pink glaze? Add a few drops of cherry juice to the glaze mix.

• Fold cherries gently to prevent them from bleeding into the batter too much.

• Try other sodas – lemon-lime flavored soda like Sprite or even ginger ale works in a pinch.

• Make it a Shirley Temple Float Cake – serve with vanilla ice cream and pour a little soda over it!

Storage Instructions

• At room temperature: Store the cake in an airtight container for up to 3 days.

• In the fridge: It can be refrigerated for up to 5 days. Let it come to room temp before serving.

• Freezing: You can freeze the unglazed cake for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw in the fridge and glaze before serving.

Serving Suggestions

This delightful dessert pairs beautifully with:

• Whipped cream or vanilla ice cream

• Fresh berries like strawberries or raspberries

• A sparkling cherry mocktail or lemon-lime soda on the side

• Coffee or tea, especially a citrusy herbal blend

It’s ideal for:

• Brunches

• Baby or bridal showers

• Birthday parties

• Valentine’s Day or Easter

FAQs

Can I use a different soda?

Yes! While 7UP is traditional, you can substitute with Sprite, Sierra Mist, or any lemon-lime soda. Ginger ale is another good option.

What if I don’t have lemon extract?

You can use vanilla extract for a slightly different flavor or substitute with fresh lemon zest for a natural citrus punch.

Do I need to chop the cherries?

Yes, chopping helps distribute the cherry flavor evenly and prevents heavy clumps that could sink during baking.

Can I use a different cake pan?

A Bundt pan is ideal, but you could also use a tube pan or divide the batter into two loaf pans (adjust baking time accordingly).

Can this be made ahead?

Absolutely! This cake gets even better after a day as the cherry juice soaks in and flavors meld. Just wait to glaze it until just before serving for the best texture.

Final Thoughts

The Shirley Temple Cake is a joyful blend of childhood nostalgia and grown-up dessert magic. With its vibrant cherries, bright lemon notes, and buttery texture, this Bundt cake is sure to wow guests and bring smiles all around. It’s beautiful, flavorful, and surprisingly easy to make.

Whether you’re new to baking or just looking to shake things up with a retro-inspired treat, this cake deserves a spot in your dessert rotation.

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