Shirley Temple Poke Cake Recipe 435 Recipes

SHIRLEY TEMPLE POKE CAKE RECIPE - (4.3/5)

Shirley Temple Poke Cake Recipe - (4.3/5) image

Provided by bonnje

Number Of Ingredients 7

Ingredients

One box mix of white cake
3 eggs
1/4 cup vegetable or canola oil
1 jar of Maraschino Cherries, chopped roughly, save liquid
7 Up, ice cold
3 ounce box cherry flavored Jell-O
1 tub Cool Whip Vanilla Frosting

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.

SHIRLEY TEMPLE CAKE

SHIRLEY TEMPLE CAKE image

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!

Provided by Brandie @ The Country Cook

Categories Dessert

Time 1h

Number Of Ingredients 9

Ingredients

15.25 ounce yellow cake mix
3.4 ounce (small box) instant vanilla pudding
3/4 cups 7-Up ((any lemon-lime soda will work))
4 large eggs
3/4 cup vegetable oil
10 ounce jar maraschino cherries, (drained and juice reserved)
2 cups powdered sugar
1 teaspoon lemon extract ((optional))
2-3 Tablespoons milk

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.

Nutrition Facts : Calories 574 kcal, Carbohydrate 86 g, Protein 5 g, Fat 24 g, SaturatedFat 18 g, Cholesterol 82 mg, Sodium 506 mg, Sugar 60 g, ServingSize 1 serving

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