A soft ginger cake soaked in syrupy grenadine caramel and adorned with a layer of sweet red maraschino cherries makes this Shirley Temple upside-down cake a perfectly nostalgic sweet treat.
This Shirley Temple upside-down cake features a moist yellow cake baked over a glossy grenadine caramel and bright red cherries.
Once inverted, the cake reveals a stunning red layer against a golden crumb, reminiscent of the gradient you see in a Shirley Temple as grenadine settles into soda.
My friend Emmy (of the espresso martini upside-down cake fame) came up with the idea for this Shirley Temple upside-down cake, so I can’t take too much credit for it. We have a shared note of all sorts of upside-down cake ideas, but this one rose to the top as a must-try.
It went through so many iterations to get right. I tried multiple versions with a lemon-lime soda cake that ultimately never tasted or baked quite right. Eventually, I decided to stick with tradition. Because Shirley Temples were classically prepared with ginger ale, I landed on a very ginger-forward cake base paired with a sweet, syrupy grenadine caramel, and a layer of maraschino cherries spiked with just a touch of lemon. The ginger balances the sweetness of the grenadine caramel and tastes exactly like a Shirley Temple in cake form. The ginger also adds warmth to the batter without overwhelming the vanilla base.
The result is a clean, classic upside-down cake with an irresistible, syrupy caramel, lots of cherries, and a tender crumb. It’s straightforward to make, slices neatly, and delivers on both flavor and presentation, especially if you finish it with a dollop of whipped cream and a bright red cherry on top.
How to make Shirley Temple upside-down cake
This cake is built in layers: a grenadine caramel, a bright cherry topping, and a simple vanilla-ginger batter that bakes up soft and fragrant. Once inverted, the caramel becomes a glossy topping that soaks slightly into the cake for maximum flavor.
What you need
Grenadine caramel: You’ll use butter, light brown sugar, grenadine, and heavy cream.
Cherry layer: Maraschino cherries, lemon zest and juice, and cornstarch. The cornstarch will blend into the grenadine caramel, helping to thicken it further as it bakes.
Ginger cake batter: You’ll use all-purpose flour, ground ginger, baking powder, salt, butter, granulated sugar, eggs, whole milk, and vanilla extract.
For serving: I love to serve this with whipped cream and stem-on maraschino cherries, but you can serve the cake as is, and it still makes for a beautiful presentation.
How to make it
Step 1: Make the grenadine caramel.
Melt the butter and brown sugar together until dissolved, then whisk in the grenadine and cream. Simmer until slightly reduced and glossy, then pour into a greased 9-inch cake pan and chill briefly to set.
Step 2: Prepare the cherries.
Halve the cherries and toss with lemon zest, lemon juice, and cornstarch to balance sweetness and thicken the juices as the cake bakes.
Step 3: Make the batter.
Cream the butter and sugar, beat in the eggs, then alternate adding the dry ingredients and milk. Mix just until combined to keep the cake tender.
Step 4: Assemble.
Layer the cherries evenly over the chilled caramel, then spread the batter gently on top.
Step 5: Bake.
Bake until the cake is set, and a toothpick comes out clean.
Step 6: Invert and serve.
Let the cake cool slightly, then invert onto a serving plate while still warm so the caramel releases cleanly.
FAQ
What does grenadine taste like in baking?
Grenadine adds sweetness with subtle pomegranate flavor and a vibrant red color. When cooked into caramel, it creates a deeper, fruitier flavor.
Can I use fresh or frozen cherries instead of maraschino?
You can, but the flavor will be less nostalgic and the color more muted. If using fresh or frozen cherries, you may need additional sugar.
Do I have to chill the caramel before assembling?
Yes! Brief chilling helps the caramel set slightly so the cherries don’t sink unevenly into it.
How long does this cake keep?
Store covered in the refrigerator for 3 days (if it lasts that long!). Bring to room temperature or pop it in a 250ºF oven for 10 to 15 minutes before serving.
Can I freeze this upside-down cake?
Yes! You can freeze slices for up to 2 months. You can keep them in an airtight plastic container or wrap them in a layer of plastic and then a layer of foil. Thaw at room temperature and warm gently before serving.
How many servings does this make?
One 9-inch cake serves about 8 slices.
Shirley Temple Upside-Down Cake
Ingredients
Grenadine caramel:
- 4 tablespoons butter
- ½ cup light brown sugar
- ¼ cup grenadine
- 2 tablespoons heavy cream
Cherries:
- 16-ounce jar maraschino cherries (drained)
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Batter:
- ¾ cup all-purpose flour
- 2 teaspoons ground ginger (see Note 1)
- 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
For serving:
Instructions
Make the caramel:
- Preheat the oven to 350ºF. Lightly grease a 9-inch round cake pan. Set aside.
- Melt 4 tablespoons of butter in a small pot over medium heat. Once melted, add ½ cup of light brown sugar. Stir to combine. Cook over medium heat for 3 minutes, stirring occasionally, until the sugar dissolves and the mixture darkens slightly in color.
- Turn the heat to low and add ¼ cup grenadine and heavy cream. Whisk until smooth. Simmer for 8 to 9 minutes, stirring occasionally, until the liquid reduces. It should be thick enough to coat the back of your spoon. Turn off the heat.
- Pour the mixture into the prepared cake pan and smooth it into an even layer. Transfer to the refrigerator for 15 minutes.
Prepare the cherries:
- Halve the maraschino cherries and transfer to a bowl with 1 teaspoon lemon zest, 1 tablespoon lemon juice, and 1 tablespoon cornstarch. Toss to coat.
Make the batter:
- Sift ¾ cup of all-purpose flour, 2 teaspoons ground ginger, 1½ teaspoons of baking powder, and ¼ teaspoon of kosher salt into a small bowl. Set aside.
- Add 4 tablespoons of room temperature butter and ½ cup of granulated sugar to a large bowl. Use an electric hand mixer to cream them together. Add 2 eggs and beat until smooth.
- Add half the sifted dry ingredients and beat with the mixer until just combined. Add half the milk and beat until just combined. Add the remaining dry ingredients and the remaining milk, along with 1 teaspoon of vanilla extract. Beat until just combined. Don’t over-mix!
Assemble the cake:
- Remove the cake pan from the refrigerator. Pour the cherries on top of the caramel layer and arrange them in an even layer. Pour the batter over the cherries and smooth it out with the back of your spatula.
Bake the upside-down cake:
- Transfer the cake to the oven and bake for 40 to 45 minutes until a toothpick inserted into the center of the cake comes out clean.
- Let the cake stand at room temperature for 30 to 45 minutes. The cake should still be warm to the touch.
To serve:
- Place a large plate over the cake pan and carefully invert the cake onto the plate. Serve with whipped cream and a maraschino cherry on top. Enjoy!
This was so nice. The cake is soft and moista, the syrup/caramel is really tasty and I just love the taste of marachino cherries. Thank you for the recipe!
I’m so happy to hear that! Thank you for the comment!