Shirley Temple Cake Recipe 45

SHIRLEY TEMPLE CAKE

Steps:

• Preheat 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 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.

SHIRLEY TEMPLE POKE CAKE RECIPE - (4.3/5)

Steps:

• Mix cake batter somewhat according to box directions, using oil and eggs mentioned above, but substituting water with all of the juice from the jar of cherries {which provides about 1/3 cup} and the rest of the amount with 7 Up. After batter is completely mixed, fold in chopped cherries. Bake according to package directions. Cool cake completely. Just FYI, you'll want to bake the cake in the pan you will serve out of. This is not a "turn-out" cake, it will remain in the pan because of the addition of Jell-O. I think glass casseroles work well for poke cake recipes. Once cake is cool, use the wrong end of a wooden spoon and poke holes all over the cake. Let that sit out while you prepare the Jell-O it's okay if it gets a little dry, that will help the liquid to absorb. Prepare Jell-O by boiling one cup of water. Add boiling water to bowl with powdered Jell-O in it and mix until Jell-O is dissolved. Quickly add one cup of chilled 7 Up and mix until incorporated. Pour liquid Jell-O all over the top of the cake, letting it seep into all of the poked holes. Refrigerate overnight. Frost with Vanilla Cool Whip Frosting.