Shirley Temple Bundt Cake Recipe
Are you looking for a delicious and easy-to-make dessert? Look no further - this Shirley Temple Bundt Cake recipe is a winner! This colorful and flavorful cake is a great treat for parties, showers, or any special occasion. It’s a delightful combination of sweet and tangy flavors and makes a great presentation. Plus, it’s incredibly easy to make!
Ingredients
For this recipe, you will need:
- 1 box of yellow cake mix
- 3 eggs
- 1/2 cup vegetable oil
- 1/2 cup orange juice
- 1/4 cup grenadine syrup
- 1/4 cup maraschino cherry syrup
- 1/2 cup chopped maraschino cherries
- 1/4 cup chopped pecans
- 1/4 cup shredded coconut
Instructions
Begin by preheating the oven to 350 degrees. Grease a bundt pan and set aside. In a large bowl, mix together the cake mix, eggs, oil, orange juice, grenadine syrup, and maraschino cherry syrup until well combined. Pour the batter into the prepared bundt pan and spread evenly. Sprinkle the chopped cherries, pecans, and coconut over the top of the cake. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before inverting onto a plate.
Serving and Storing
This cake is best served at room temperature. If you’d like, you can dress it up with a dollop of whipped cream and a few maraschino cherries. It’s also delicious served with a scoop of vanilla ice cream. Any leftovers can be stored in an airtight container at room temperature for up to three days. Enjoy!
Nutrition
One slice of this Shirley Temple Bundt Cake contains approximately 330 calories, 16 grams of fat, 3 grams of saturated fat, 45 grams of carbohydrates, and 2 grams of protein. It also contains trace amounts of dietary fiber and iron. If you are watching your calorie intake, you can reduce the calories by using a sugar-free cake mix and substituting the oil with applesauce. You can also reduce the sugar content by using sugar-free syrups.
Variations
This recipe is incredibly versatile and can be modified to fit any occasion. If you’d like to change up the flavors, you can substitute the orange juice for pineapple juice, or the grenadine syrup for raspberry syrup. You can also use different types of nuts or dried fruit. Have fun with it and make it your own!
Tips and Tricks
To keep the cake moist, wrap it tightly in plastic wrap and store it in the refrigerator. This will also help prevent it from drying out. If you’d like to give the cake a glossy finish, brush it with melted butter or a simple syrup before baking. This will also help the nuts and coconut stick to the top of the cake.
Conclusion
This Shirley Temple Bundt Cake recipe is sure to be a hit! It’s a delicious combination of sweet and tangy flavors and is sure to please a crowd. Plus, it’s incredibly easy to make and can be easily modified to fit any occasion. Give this recipe a try and see what you think!
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