Shirley Temple Cake
white cake mix
if you can find a cherry or cherry-chip cake mix it takes this recipe to another level!
(12 oz.) 7UP Lemon Lime
juice drained and set aside
red food coloring
large muffin tin
Heat oven to 350 degrees F.
Empty cake mix into a bowl and add one can of 7UP. You might pour a bit out before adding it to the cake mix since you’ll be adding maraschino cherry juice later.
Mix with an electric beater for 2 minutes on medium to high power.
Scoop out about a cup of batter into a small bowl.
Add 2-3 Tablespoons of maraschino cherry juice and mix.
Add 2-3 drops of red food coloring if you’d like to create a darker layer of cake on the bottom of your Shirley Temple cakes. Mix thoroughly.
Add remaining maraschino cherry juice to your large bowl of cake batter and mix together.
Spray muffin pan with nonstick cooking spray.
Spoon dark red/pink cake batter into muffin cups until the bottom of each is covered. Then fill the rest of the cup up with the lighter colored batter. Fill each cup about 2/3 full.
Bake for 20-25 minutes.
Remove from oven when a toothpick inserted comes out clean and allow to cool completely.
Frost with frosting and top with a cherry!
Shirley Temple Cake by thesimpleparent.com