Shirley Temple Poke Cake
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5 from 8 votes

SHIRLEY TEMPLE POKE 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!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: Shirley Temple Cake
Servings: 8
Calories: 574kcal
Author: Brandie @ The Country Cook

Ingredients

For the cake:

  • 1 box yellow cake mix
  • 1 (3.4 oz) (small box) instant lemon pudding
  • 3/4 cups 7-Up (any lemon-lime soda will work)
  • 4 eggs
  • 3/4 cup vegetable oil
  • 1 (10 oz) jar maraschino cherries, drained and juice reserved

For the glaze:

  • 2 cups powdered sugar
  • 1 tbsp lemon extract
  • 2-3 tbsp milk

Instructions

  • 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 and 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.
  • Pour icing over cake and top with a few maraschino cherries.

Video

Nutrition

Calories: 574kcal | Carbohydrates: 86g | Protein: 5g | Fat: 24g | Saturated Fat: 18g | Cholesterol: 82mg | Sodium: 506mg | Potassium: 65mg | Sugar: 60g | Vitamin A: 120IU | Calcium: 153mg | Iron: 1.7mg