Name: Shirley Temple Upside-Down Cake Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 4 tablespoons butter; ½ cup light brown sugar; ¼ cup grenadine; 2 tablespoons heavy cream; 16-ounce jar maraschino cherries, drained and halved; 1 teaspoon lemon zest; 1 tablespoon lemon juice; 1 tablespoon cornstarch; ¾ cup all-purpose flour; 2 teaspoons ground ginger; 1½ teaspoons baking powder; ¼ teaspoon kosher salt; 4 tablespoons butter, room temperature; ½ cup granulated sugar; 2 eggs; ½ cup whole milk; 1 teaspoon vanilla extract; Whipped cream; Stem-on maraschino cherries

Jump to Recipe· 3.9 from 73 reviews

If you have a soft spot for nostalgic flavors and the joy of classic cocktails reimagined in dessert form, you are going to fall head over heels for the Shirley Temple Upside-Down Cake Recipe. This cake takes the beloved cherry and citrus notes of the famous Shirley Temple drink and transforms them into a moist, tender cake topped with a luscious caramel-cherry layer that’s as beautiful as it is delicious. Imagine biting into a warm cake with a tangy-sweet cherry topping and a hint of ginger spice that makes every forkful a celebration. Whether it’s for a casual afternoon treat or a show-stopping dessert at your next gathering, this recipe is pure magic on a plate.

Ingredients You’ll Need

A clear glass bottle filled with deep red grenadine syrup lies tilted on a white marbled surface. The bottle has a gold cap and an embossed floral pattern near the top. The label is bright red with a large white oval center. Inside the oval, there is a gold-framed scalloped edge with the text

Gathering the right ingredients is the first step to creating this delightful Shirley Temple Upside-Down Cake Recipe. Each one is carefully chosen to build that perfect balance of sweetness, tang, and warmth that defines the cake’s unique character.

Butter (8 tablespoons total): Provides richness and moisture, making the cake tender and the caramel silky.
Light brown sugar (½ cup): Adds a deep, molasses-like sweetness that’s essential for the caramel topping.
Grenadine (¼ cup): Brings that iconic cherry flavor and ruby color that defines the Shirley Temple experience.
Heavy cream (2 tablespoons): Helps create a creamy, luscious caramel sauce.
Maraschino cherries (16-ounce jar, drained): The star ingredient for the cherry topping and garnish, offering sweetness and vibrant color.
Lemon zest (1 teaspoon) and lemon juice (1 tablespoon): Cut through the sweetness with fresh citrus brightness and help thicken the cherry topping.
Cornstarch (1 tablespoon): Thickens the cherry layer for a perfect consistency beneath the cake batter.
All-purpose flour (¾ cup): The foundation for the cake’s structure.
Ground ginger (2 teaspoons): Adds a subtle spicy warmth that elevates the cake from ordinary to extraordinary.
Baking powder (1½ teaspoons): Gives the cake a light, airy rise.
Kosher salt (¼ teaspoon): Balances the flavors and enhances the sweetness.
Granulated sugar (½ cup): Sweetens and helps create a tender crumb.
Eggs (2): Bind the ingredients together while adding moisture and richness.
Whole milk (½ cup): Keeps the batter smooth and tender.
Vanilla extract (1 teaspoon): Adds subtle depth and warmth.
Whipped cream: Optional, but highly recommended for serving with each slice for a cloud-like finish.
Stem-on maraschino cherries: Classic garnish that ties the whole Shirley Temple theme together beautifully.

How to Make Shirley Temple Upside-Down Cake Recipe

Step 1: Make the Caramel

Start by preheating your oven to 350ºF and lightly greasing a 9-inch round cake pan to keep your cake from sticking. Melt 4 tablespoons of butter over medium heat in a small pot, then add the light brown sugar. Stir gently to dissolve the sugar and let the mixture darken slightly—this deep caramel layer will infuse your cake with richness and flavor. Turn the heat to low, whisk in grenadine and heavy cream, then simmer until the sauce thickens beautifully. Pour this syrup into your prepared cake pan and spread it evenly, then pop it in the fridge for 15 minutes to firm up while you prep the next step.

Step 2: Prepare the Cherries

While the caramel chills, slice the maraschino cherries in half and toss them with lemon zest, lemon juice, and cornstarch in a bowl. This mixture not only brightens the sweet cherries but thickens their juices, ensuring a perfect topping that won’t slide off the cake after baking.

Step 3: Make the Batter

Next, sift together the flour, ground ginger, baking powder, and kosher salt for a well-mixed dry base that ensures uniformity in your cake. In a large bowl, cream room-temperature butter with granulated sugar until fluffy and light, then beat in the eggs one at a time for a shiny, smooth batter. Alternate adding your dry ingredients and whole milk to the bowl, mixing gently after each addition to maintain an airy texture. Finally, blend in the vanilla extract to mellow the flavors and enrich the cake.

Step 4: Assemble and Bake

Retrieve your caramel-lined pan from the fridge and arrange the cherry halves evenly over the caramel. Pour the luscious batter over the cherries and smooth the top gently with a spatula to ensure an even bake. Slide your pan into the oven and bake for 40 to 45 minutes. You’ll know it’s done when a toothpick inserted into the cake comes out clean, and the edges are golden and inviting. Let the cake stand at room temperature for a bit so it’s warm to the touch but ready to invert.

Step 5: The Big Reveal

Here comes the fun part: place a large plate upside down on your cake pan, then flip them together to reveal the caramelized cherry topping, glistening like jewels. This iconic presentation makes the Shirley Temple Upside-Down Cake Recipe as delightful to look at as it is to eat. Serve with a dollop of whipped cream and a stem-on maraschino cherry on top for that classic finishing touch.

How to Serve Shirley Temple Upside-Down Cake Recipe

A single slice of cherry pie with a golden crust base is topped with a glossy, bright red cherry filling that covers the entire top layer. On the center of the slice, there is a swirl of white whipped cream with a shiny red cherry placed on top. The slice is placed on a white plate with detailed edges showing ornate curls and patterns. Next to the slice, a silver fork rests on the plate. The plate is set on a white marbled surface and in the upper left corner, there is a glass with a red drink and ice cubes visible. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Whipped cream is the perfect companion to this cake—airy, light, and creamy with just enough sweetness. Crown each slice with a fresh stem-on maraschino cherry to echo those beloved flavors and add a pop of color that will have your guests swooning before their first bite.

Side Dishes

This cake pairs beautifully with a simple scoop of vanilla ice cream or a spoonful of lemon curd to play up the citrus notes. For a grown-up occasion, a glass of sparkling wine complements the sweetness and elevates the whole experience into something truly celebratory.

Creative Ways to Present

Consider serving this cake in individual ramekins for a charming twist or layering it with fresh whipped cream between slices for a trifle-inspired take on the Shirley Temple Upside-Down Cake Recipe. You can also sprinkle some toasted almonds around the plate for an extra crunch and nutty contrast to the luscious cake.

Make Ahead and Storage

Storing Leftovers

Leftover Shirley Temple Upside-Down Cake will keep wonderfully covered at room temperature for up to two days, maintaining its moist texture and vibrant topping. Just be sure it’s stored in an airtight container to keep it fresh and avoid drying out.

Freezing

You can freeze the cake once it has completely cooled. Wrap it tightly in plastic wrap and then foil to protect it, and it will last for up to one month in the freezer. When you’re ready to enjoy it, thaw overnight in the refrigerator for the best texture.

Reheating

To bring back that fresh-baked warmth, reheat slices gently in the microwave for 15 to 20 seconds. This will make the caramel topping ooze just slightly and the cake soft and inviting again, perfect for when you want a comforting treat in minutes.

FAQs

Can I use fresh cherries instead of maraschino cherries?

Fresh cherries will add a lovely natural tartness, but they lack the signature sweetness and color that maraschino cherries bring to this recipe. If you opt for fresh, you might want to add some extra sugar to the cherry topping to mimic that classic Shirley Temple flavor.

Is the ginger flavor very strong in this cake?

The ground ginger adds a subtle warm spice that complements the sweetness and citrus beautifully without overpowering the cake. If you prefer a milder flavor, you can reduce the amount slightly without losing the essence of the recipe.

Can I make this recipe gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup like regular flour. Just be sure your blend includes a binding agent such as xanthan gum for best results.

How do I prevent the caramel from burning?

Keep the heat moderate when making the caramel and stir constantly to ensure the sugar dissolves evenly. The addition of grenadine and cream helps regulate the temperature and prevent burning, so don’t skip these ingredients!

Can this cake be made vegan?

To make a vegan version, substitute butter with plant-based butter, use a flax egg or vegan egg replacer, and replace whole milk with almond or oat milk. The maraschino cherries and other ingredients typically don’t contain animal products but always check labels to be sure.

Final Thoughts

There is something incredibly heartwarming about bringing a classic cocktail like the Shirley Temple to life as a cake, and this Shirley Temple Upside-Down Cake Recipe does exactly that in the most delicious way possible. Whether you serve it to family after dinner or bring it along to a party, it’s sure to charm and delight, sparking smiles and happy memories with every bite. So go ahead, gather your ingredients, and bake a cake that’s as joyful as it is scrumptious—you’ll be so glad you did!