Just in time for the holidays, viral TikTok recipe creator and Baked by Melissa founder Melissa Ben-Ishay is sharing her new holiday dessert recipe, with secret ingredient, 7UP Shirley Temple.

In this festive twist on the popular 7UP Bundt Cake that took the Internet by storm, Melissa Ben-Ishay’s recipe looks to deliver the cozy, nostalgic feels that most crave this holiday season, bringing a taste of kid-inspired magic to the adult’s table.

Below is the recipe for 7UP Shirley Temple Bundt Cake:

Ingredients for Bundt Cake

  • 1½ cups (3 sticks) unsalted butter, softened
  • 3 cups sugar
  • 5 eggs, at room temperature
  • 1 tablespoon lemon zest (about 1 lemon)
  • 2 teaspoons vanilla paste
  • ¾ cup 7UP Shirley Temple*
  • 3 cups cake flour  
  • Pinch of salt
  • Red food coloring (optional)
  • Vanilla icing, for decorating (optional)

*Recommend using the regular 7UP Shirley Temple

Ingredients for the Icing 

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 teaspoon pure vanilla extract
  • 3¾ cups confectioners’ sugar
  • 1/4 teaspoon sea salt
  • 2-3 tablespoons whole milk  
  • Food coloring, optional
  • Rainbow sprinkles, optional

Directions 

  1. Preheat the oven to 325°F and brush the inside of a 12” Bundt pan completely with butter. Dust flour into the pan, rotating to get every nook coated. Add more flour as needed, shaking any excess out into the sink. (This helps ensure your cake doesn’t get stuck.)
  2. Combine the butter and sugar in the bowl of a stand mixer fit with the paddle attachment. Beat on medium-high for about 7 minutes, until light and fluffy. Scrape down the sides of the bowl and add the eggs one at a time, mixing completely between each addition. Add the vanilla and lemon zest.
  3. With the mixer on low, add 1 cup cake flour and salt, followed by half of the 7UP Shirley Temple. Add 1 more cup flour, then mix in the remaining 7UP Shirley Temple. Stir in the last cup of flour, mixing just until no streaks remain.  
  4. Fold in a few drops of food coloring if desired, mixing just until combined.
  5. Pour the batter into the prepared pan and bake for 1 hour to 1 hour 15 minutes, until a toothpick inserted comes out clean.  
  6. Remove the pan from the oven and let sit for 1 minute. Cover the Bundt with a wire rack or cutting board and use a tea towel to flip it over, knocking on the top to release the cake from the pan. Carefully lift the pan off the cake and let cool.
  7. Optional: Decorate with your favorite icing before serving.  

To make the icing

  1. Add the butter to the bowl of a stand mixer fitted with the whisk attachment and beat on high for 1 minute. With the mixer on low, add the vanilla and mix to combine. Scrape down the sides of the bowl.
  2. Add the salt and mix, then add the sugar one cup at a time, until completely incorporated. Scrape the sides of the bowl again and mix on high for 3 minutes, until light and fluffy.
  3. Stir in the milk 1 tablespoon at a time, until the icing is smooth.
  4. (Optional) Add a few drops of food coloring, mixing until no streaks remain.
  5. Transfer the icing to a piping bag and pipe over the cooled Bundt cake. Scatter rainbow sprinkles on top and serve.

One of Melissa Ben-Ishay's key tips for holiday hosting is to always include a variety of colorful foods on the table.

"I like to add whimsical decorations to serving plates to make the food more festive and appealing," she says. "Offer a board of mixed veggies set up to look like a turkey, give guests mini glasses and colorful straws, and build a drink station so everyone can customize their 7UP Shirley Temple with cherries, limes, umbrellas and other fun garnishes."