Shirley Temple Cake
Shirley Temple Bundt Cake starts with a cake mix combined with lemon lime soda, cherries and more lemon lime flavor! Light, perfectly sweet lemon lime cake studded with cherries!
Servings: 16 servings
Calories: 227kcal
Ingredients
- 15.25 oz white cake mix
- 1 TBSP flour
- 1 cup maraschino cherries rinsed and halved
- 12 oz lemon lime soda
- 1 TBSP lemon zest
- 1 TBSP lime zest
Easy Lemon Lime Icing
- 3 cups powdered sugar
- 2 TBSP lemon juice
- 2 TBSP lime juice
- 1-2 TBSP heavy cream or milk
- Maraschino cherries with stems for garnish
Instructions
- Prep: Preheat oven to 350°F. Grease a bundt pan with nonstick baking spray.
- Also, in a small bowl toss the one cup of halved cherries with the tablespoon of flour and set aside. Then, zest the lemon and lime to procure the required measurement. After that, squeeze each fruit to obtain the 2 TBSP of juice needed for the glaze. Set it aside for later use.
- Batter: In a large bowl, combine cake mix with the floured cherries, soda, lemon zest and lime zest. Whisk gently to combine.
- Pour the batter into the prepared bundt pan. Bake 30-35 minutes until a toothpick inserted into the center comes out clean.
- Let cool slightly before inverting onto a cooling rack, then cool completely.
- Glaze: Make the glaze by whisking together the powdered sugar with the lemon and lime juice and 1 tablespoon of milk. You want a thick glaze, but if you need a bit more milk to be able to pour the glaze, add it slowly.
- Pour the glaze over the cake. Garnish with more lime zest and cherries with stems. Serve and enjoy!
Notes
Store leftovers in an airtight container in the fridge for 3-4 days.
Cake can be frozen in an airtight container for 1 month.
Nutrition
Calories: 227kcal | Carbohydrates: 54g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.1g | Cholesterol: 1mg | Sodium: 191mg | Potassium: 27mg | Fiber: 1g | Sugar: 41g | Vitamin A: 22IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 1mg