From the time that we were very young, we probably enjoyed the occasion when we were able to drink a Shirley Temple. They are not only a sweet drink, it is something that brings back memories anytime that we have them. We often drank them as children to pretend that we were out for a fancy dinner on the town.
It isn’t necessary for you to mix up a Shirley Temple in order to enjoy it at dinner. In fact, once you see the recipe for this Shirley Temple poke cake, you will discover a treat that is both delicious and nostalgic. After you take your first bite, you will have a flood of memories from the good old days, when you were young and free. This may not have the ability to turn back the hands of time, but it is a delicious cake that takes you halfway there.
Ingredients:
One box white cake mix
3 eggs
1/4 cup of vegetable oil
1 jar maraschino cherries, chopped roughly (save liquid)
7 Up [ice cold]
3 ounce box of cherry flavoured Jell-O
1 tub Cool Whip
Directions:
Preheat oven according to box directions.
Add the cake mix, eggs, oil to the bowl along with the cherry juice. Mix it all together. You can also add a little bit of food colouring if you want your cake to be a little bit more pink.
Pour the batter into a 9×13 pan and bake according to directions.
When you pull it out of the oven, use the end of a wooden spoon to poke holes all over the cake.
Prepare the Jell-O by mixing 1 cup boiling water into the powdered Jell-O mix and stir until dissolved. Add in 1 cup of 7 up and mix it.
Pour Jell-O mixture over the cake so it goes into all the holes.
Refrigerate the cake overnight.
Spread the Cool Whip over the cake and enjoy!