This easy Shirley Temple Cake with Grenadine Glaze is an impressive, delicious dessert that is really simple to make!
The other day I was scrolling Facebook and I saw an ad for a local person selling Shirley Temple Cakes. So, apparently I have been living under a rock because I had never heard of such a thing. I searched a few recipes on pinterest but could not find exactly what I was looking for, so I bought a few ingredients and made this delicious cake that turned out amazing the first time!!
My kids had never had a Shirley Temple, which is essentially, 7UP, grenadine, and maraschino cherries. My husband introduced me to this non-alcoholic drink years ago, and it’s really a delicious treat!
So my kids’ worlds were rocked when I made this Shirley Temple Cake, but also when I let them have a Shirley Temple drink! They all said it was delicious!
I found that some recipes on the internet said to poke the cake before pouring on any icing or glaze or the maraschino cherry juice, and maybe that would have been good, as well, but when the glaze collects at the bottom, you just scoop it up and drizzle on your cake if you prefer! My guys like that the cake itself was not super soggy and could choose the amount of glaze they wanted on their piece.
This easy Shirley Temple Cake with Grenadine Glaze is a great Spring cake! Serve at your Easter meal for a delicious, impressive dessert!
Easy Shirley Temple Cake with Grenadine Glaze
Yield: 16 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Additional Time: 15 minutes
Total Time: 1 hour5 minutes
This Shirley Temple cake with grenadine glaze is so easy to make! Made with boxed cake mix, it's a treat for all!
one boxed white cake mix
3 egg whites
1 cup 7UP
1/2 cup oil
1 tsp lemon extract
1 cup drained maraschino cherries
for the glaze:
1 3/4 cup powdered sugar
3 TBSP grenadine
3 TBSP milk
Preheat oven to 350°.
Prepare cake mix by mixing cake mix, egg whites, 7UP, oil, and lemon extract together in a mixing bowl for 1 minute.
Fold in cherries with a spoon.
Spray a bundt pan with cooking spray.
Gently pour cake mix with cherries into bundt pan.
Bake cake for 35 minutes and check. Rotate in oven if not evenly browning.
Cook for another 5-10 miutes, or until a toothpick or knife is inserted and comes out clean.
When done, carefully remove from oven and flip on a plate or cake stand. Let cool for 10 minutes.
Prepare grenadine glaze by combining powdered sugar, grenadine, and milk and mixing well. Add more powdered sugar if too thin, more milk if too thick.
Pour generously over cake.
Serve and enjoy!
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