Shirley Temple Cake
Call me childish, but I love Shirley Temples. There's something about a little splash of grenadine in my 7-up that makes it so much tastier. The cherry flavor, maybe. And I'm willing to bet, since you clicked on this, that you like 'em too, so why don't we make a cake in their image?
- Cooking spray for pan
- 1 box cake mix
- 1 can 7-up
- 2/3 c. maraschino cherries without stems
- 1 tbsp. flour
- 2 c. powdered sugar
- 1/4 c. Maraschino Cherry Juice
- 1/4 c. heavy cream
- 1 tsp. vanilla
- 12 maraschino cherries with stems for garnish
Preheat the oven to 350° and grease a bundt pan with cooking spray. In a large bowl, combine the cake mix with the 7-up.
Toss stemless cherries with flour and fold into your cake batter. When smooth, pour the batter into the prepared bundt pan and bake for about 30 minutes. You'll know it's ready if you stick a toothpick in and it comes out clean. When it's done, let it cool 10 minutes before inverting onto cooling rack to cool completely.
While the cake is cooking, let's make that cherry glaze. In a medium bowl, combine powdered sugar with cherry juice, cream, and vanilla. Whisk until smooth and fully combined.
When the bundt cake is cooled, drizzle with glaze. Top with maraschino cherries and serve. Oh my goodness~!