Shirley Temple Cherry Cake


  • 7 oz white cake mix
  • 1/2 cup sprite or 7-up soda
  • 1/4 cup oil
  • 2 eggs
  • 1 tsp grenadine syrup
  • 12 maraschino cherries
  • 1 cup Water
  • 2 tbsp powdered sugar
  • 2 tsp milk
  • Additional maraschino cherries for garnish
  • In a medium bowl, mix together cake mix, soda, oil, eggs and syrup until well-blended and uniform. Fold in maraschino cherries.
  • Coat the insides of 6 heart molds with nonstick spray (or you can use silicone baking cups).
  • Divide batter evenly between molds and seal each with aluminum foil.
  • Pour one cup of water in the Instant Pot and insert the steam rack. Carefully lower the molds on to the steam rack--3 on top, 3 on bottom, staggering the layers.
  • Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 15 minutes.
  • When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  • Carefully remove the molds from the pot to a wire rack. Remove foil and allow to cool for 5 minutes.
  • Meanwhile, in a small bowl, mix together powdered sugar and enough milk to form a thick but pourable icing
  • Remove the cakes from the mold and drizzle icing into the heart-shaped depression in the top of the cakes. Top each cake with an additional cherry.
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