A favorite non-alcoholic drink turned into a cake! Shirley Temple Cake is a dressed up boxed cake mix with a delicious cherry flavor added! LIKE THE DRINK BUT IN CAKE FORM You know what a Shirley Temple drink is, right? It’s the non-alcoholic drink made with Ginger Ale or 7Up, it has a splash of grenadine and topped with a maraschino cherry. This cake was inspired by that drink! This super moist cake is simple to make by starting with a boxed cake mix. Instead of water, I use 7Up. Then you poke some holes and add a drizzle of maraschino cherry juice and boom! You got a Shirley Temple Cake.  FREQUENTLY ASKED QUESTIONS: Can I use grenadine like a traditional Shirley Temple? Normally, Shirley Temples are made with Grenadine which is pomegranate flavored. I prefer the drink, and this cake with the cherry flavors. But, you can certainly substitute the cherry juice in this recipe for Grenadine. Do I have to use yellow cake mix? A white cake mix or French vanilla can be used in place of the yellow cake mix.  What if I don’t have vanilla pudding mix on hand? The vanilla pudding really adds more moistness and additional flavor to the cake. If you don’t have it on hand, just leave it out.Additionally, you can use Lemon instant pudding instead of vanilla.  Do I have to use lemon icing? Nope. You don’t have to add lemon extract to the icing if you don’t want to. It can just be powdered sugar and milk, maybe a splash of vanilla extract if desired. Can I make a thinner icing? I prefer the icing to be thicker so I use less milk. I want it to be more like an icing and less like a glaze. However, this is easily customizable to your preferences. Just use more milk. How to store leftover cake? Leftover cake should be stored in an airtight container or wrapped tightly with plastic wrap and can be kept for up to 3-4 days. Freeze the cake for up to 3 months. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) yellow cake mix– you can use French Vanilla as well. Or if you really want to see that bright red cherry juice, you can also use a white cake mix. Or you can make your own Homemade Yellow Cake Mix or Homemade White Cake. instant vanilla pudding– be sure to grab the instant pudding stuff, not the Cook N Serve stuff. It won’t turn out properly. 7-Up– if you don’t have 7-up, you can use any lemon-lime sod (Sprite, Mountain Dew or the store brand version.) eggs – if you have time, allow the eggs come to room temperature before using. This helps them mix into the batter so much easier. vegetable oil maraschino cherries – you can usually find these in different part of the grocery stores. They are usually located down the baking aisle, or with the ice cream toppings, or they can often be found in the drink section (where the alcohol and other drink mixers) are located. powdered sugar lemon extract – you can use a splash of fresh lemon juice if you don’t have lemon extract or just leave it out altogether if you prefer. milk HOW TO MAKE SHIRLEY TEMPLE CAKE: Preheat oven to 325f degrees. Spray a 10-inch bundt pan with nonstick cooking spray (I like the kind with flour in it, like Baker’s Joy). In a medium bowl, combine all the cake ingredients: cake mix, pudding, 7-Up, eggs and oil. Mix until thoroughly combined. Pour batter into prepared bundt pan. Bake for about 45-55 minutes (until inserted toothpick comes out clean). Once it’s finished baking, while still in the pan, poke holes all over the cake using a wooden skewer. Then pour reserved cherry juice into the cake. Allow the cake to cool completely. Once the cake is cooled completely, carefully remove from the bundt pan. To prepare icing: In a bowl, whisk together powdered sugar with lemon extract. Whisk in milk slowly until you’ve reached the desired consistency. Drizzle icing over cake. Finally, top with a few maraschino cherries.  CRAVING MORE RECIPES? Maraschino Cherry Cake Cherry Almond Poke Cake Black Forest Poke Cake Banana Pudding Poke Cake Red Velvet Poke Cake Boston Cream Poke Cake The Best Poke Cake Recipes Twinkie Poke Cake Raspberry Poke Cake Apple Pie Poke Cake Orange Creamsicle Poke Cake Homemade Cherry Pie Bars Cherry Chocolate Chip Bars Snickerdoodle Bundt Cake Originally published: July 2017Updated and republished: November 2024 Print Shirley Temple Cake One of our favorite non-alcoholic drinks turned into a cake! It’s a dressed up boxed cake mix with a deliciously light cherry flavor added! Course DessertCuisine American Prep Time 15 minutes minutesCook Time 45 minutes minutesTotal Time 1 hour hour Servings 8 Calories 574kcal Author Brandie @ The Country Cook IngredientsFor the cake:1 box yellow cake mix (can use white or French vanilla cake mix)3.4 ounce (small box) instant vanilla pudding¾ cups 7-Up (any lemon-lime soda will work)4 large eggs¾ cup vegetable oil10 ounce jar maraschino cherries, drained and juice reserved (divided use)For the glaze:2 cups powdered sugar1 teaspoon lemon extract (optional)2-3 Tablespoons milk InstructionsPreheat oven to 325F degrees. Spray a 10-inch bundt pan really well with nonstick cooking spray (I like the kind with flour in it, like Baker's Joy).In a medium bowl, combine 1 box yellow cake mix, 3.4 ounce (small box) instant vanilla pudding, 3/4 cups 7-Up, 4 large eggs and 3/4 cup vegetable oil. Mix until thoroughly combined. Pour batter into prepared bundt pan. Bake for about 45-55 minutes (until inserted toothpick comes out clean) Once it's finished baking, while still in the pan, poke holes all over the cake using a wooden skewer (or similar sized object). Then pour reserved maraschino cherry juice into the cake. Allow the cake to cool completely. Once the cake is cooled completely, carefully remove from the bundt pan.To prepare icing: In a bowl, whisk together 2 cups powdered sugar with 1 teaspoon lemon extract. Whisk in 2-3 Tablespoons milk slowly until you've reached the desired consistency (start with a little and add more if you need to thin it out.) Pour Icing evenly over the top of the cooled cake. Then top with a few maraschino cherries. Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. You are not following the directions on the back of the cake mix box, please use the ingredients I have listed here.  NutritionCalories: 574kcal | Carbohydrates: 86g | Protein: 5g | Fat: 24g | Sodium: 506mg | Sugar: 60g