Shirley Temple Bundt Cake Recipe

Bright, whimsical, and just plain fun, Shirley Temple Bundt Cake is a slice of childhood reimagined as a showstopping dessert. This cake packs all the cheerful flavors of that beloved soda fountain drink, with bursts of maraschino cherries and a sweet-tart glaze that will make every bite feel like a celebration. Whether you’re looking to dazzle at a party or just want to bake up a treat that’ll charm any cherry lover, this bundt cake has you covered—from the moist, citrusy crumb to the playful pink glaze.

this Recipe

Ingredients You’ll Need

Every element in this recipe plays an important part in capturing that signature Shirley Temple flavor and the dreamy, tender texture. The best part is, most ingredients are simple pantry staples, with a few fun twists for color and nostalgia.

• White cake mix: The base for a light, fluffy cake that lets the other flavors shine through.
• Instant vanilla pudding mix: Adds moisture and a velvety crumb that you’ll crave slice after slice.
• Lemon-lime soda: The unexpected hero, bringing a gentle fizz and bright citrus kick that makes this cake so unique.
• Vegetable oil: Keeps every bite perfectly moist and tender, without weighing down the cake.
• Large eggs: Four eggs give the cake structure, richness, and dependable rise every time.
• Almond extract: A dash adds a lovely aroma and depth that pairs perfectly with cherry and citrus.
• Maraschino cherries: Sweet, vibrant bites that are the star of both flavor and color—don’t forget to reserve the juice!
• Maraschino cherry juice: For both cake and glaze, adding stunning color and a nostalgic twist.
• Powdered sugar: The backbone of the glossy, show-off glaze.

How to Make Shirley Temple Bundt Cake

Step 1: Preheat and Prep Your Pan

Start by setting your oven to 350°F (175°C) so it’s ready to go once your batter is mixed. This is the perfect time to thoroughly grease and flour your bundt pan, making sure every nook is covered. Trust me, nothing’s more satisfying than a cake that pops out perfectly clean!

Step 2: Mix the Batter

In a large mixing bowl, add the cake mix, instant vanilla pudding mix, lemon-lime soda, vegetable oil, eggs, almond extract, and maraschino cherry juice. Beat these ingredients together until the mixture is completely smooth. You’ll notice the color becomes slightly pink thanks to the cherry juice, which gives the Shirley Temple Bundt Cake its signature look!

Step 3: Fold in the Cherries

Gently fold in the halved maraschino cherries, making sure they’re evenly distributed. Each bite should have just the right pop of cherry flavor and that picture-perfect flash of red throughout your cake.

Step 4: Fill the Pan and Bake

Pour the batter evenly into your prepared bundt pan and smooth the top with a spatula. Pop it into the oven and let it bake for 45–50 minutes. The kitchen will fill with a sweet, nostalgic aroma that might just take you right back to soda fountain days! When a toothpick comes out clean, your cake is done.

Step 5: Cool and Invert the Cake

Let the cake cool in the pan for 10 minutes—this is crucial for easy removal. Then, place a wire rack on top, flip, and gently lift the pan away. You’ll see the beautiful golden exterior, and any cherries peeking through will just add to the charm.

Step 6: Make and Drizzle the Glaze

While the cake cools completely, whisk together the powdered sugar, maraschino cherry juice, and lemon-lime soda until your glaze is smooth and glossy. Drizzle it generously over the cooled cake, letting it cascade down the sides for that irresistible finish.

Step 7: Serve and Enjoy

For the grand finale, garnish with extra maraschino cherries if you’d like, slice, and serve! Every piece of this Shirley Temple Bundt Cake is a celebration in itself.

How to Serve Shirley Temple Bundt Cake

Garnishes

Dress up your Shirley Temple Bundt Cake by topping it with even more maraschino cherries—after all, you can never have too many! Feel free to add a sprinkling of lemon or lime zest, or even a light dusting of powdered sugar for an extra festive touch.

Side Dishes

If you’re serving this as a party centerpiece, pair slices with a scoop of vanilla ice cream or a dollop of whipped cream to complement the fruity, soda-inspired flavors. Fresh berries on the side can also add a lovely contrast in texture and a burst of brightness.

Creative Ways to Present

Shirley Temple Bundt Cake steals the show on a simple cake stand, but you can get even more playful by slicing and layering it into trifles with whipped cream and extra cherries. For parties, cut thicker slices and serve them on cheerful, colorful plates to echo the dessert’s personality.

Make Ahead and Storage

Storing Leftovers

To keep your Shirley Temple Bundt Cake moist and flavorful, wrap any leftover slices tightly in plastic wrap or store in an airtight container at room temperature for up to three days. The flavors actually deepen and become even more pronounced as it sits!

Freezing

Want to make Shirley Temple Bundt Cake in advance? It freezes beautifully! Wrap the unglazed cake tightly in plastic wrap, followed by foil, and pop it in the freezer for up to two months. When you’re ready to serve, let it thaw at room temperature, then glaze and garnish as usual.

Reheating

If you prefer your cake just slightly warm, microwave individual slices for about 10–15 seconds. This helps revive the tenderness and lightly melts the glaze, making each bite feel freshly baked.

FAQs

Can I use a homemade cake mix instead of boxed?

Absolutely! Swapping in your favorite homemade white cake mix is a wonderful way to put your own signature on the Shirley Temple Bundt Cake. Just be sure to keep the total dry mix about the same for best results.

Is there a non-alcoholic substitute for almond extract?

If almond extract isn’t your thing or you’re looking for a nut-free option, vanilla extract is a great substitute. The flavor profile will be slightly different, but still delicious alongside the cherries.

Can I use fresh cherries instead of maraschino?

Fresh cherries can be used in a pinch, but maraschino cherries keep things delightfully sweet and vivid in color, and their juice is key for both the batter and glaze. For the true Shirley Temple Bundt Cake experience, stick with maraschino if you can.

My glaze is too thick—what should I do?

If your glaze isn’t drizzling smoothly, just add a tiny splash of extra lemon-lime soda. Go slowly, as a little liquid goes a long way toward achieving that perfect pouring consistency.

Can I make cupcakes out of this recipe?

Definitely! Divide the batter among cupcake tins (lined and filled two-thirds full) and bake at the same temperature, checking for doneness at 18–22 minutes. Top with glaze and cherries for adorable Shirley Temple Bundt Cake cupcakes.

Final Thoughts

I can’t recommend the Shirley Temple Bundt Cake enough for your next gathering or sweet craving—it’s simple, nostalgic, and bound to win smiles from all ages. So go ahead, give it a try, and let this playful cake add a pop of color and joy to your table!