Best Cherry Dr Pepper Cake Recipes

BEST CHERRY DR PEPPER CAKE RECIPE

Steps:

• Preheat oven to 350 degrees. Spray a 9x13 baking dish with baking spray and set aside. Using a standing mixer, mix together the cake mix and soda until combined. Cut the cherries in half and mix into the batter. Pour the cake batter into the baking dish. Bake in the oven for 30 minutes or until a toothpick comes out clean. Allow cake to cool completely before frosting. FROSTING: Using a standing mixer, cream together the butter, powdered sugar and cherry juice until combined and stiff. If your frosting is thin, add in another cup of powdered sugar. Scoop the frosting onto the cake and smooth evenly with an angled spatula. Sprinkle the chocolate shavings onto the frosting and add a few cherries.

CHERRY DR. PEPPER CAKE

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• In a 9x13 inch pan, whisk in chocolate cake mix, and Cherry Dr. Pepper.
• Take half of the maraschino cherries and remove the stems. DO NOT throw out the liquid.
• Cut the maraschino cherries in fours and then fold into the cake batter along with chocolate chips.
• Immediately place the pan in the oven.
• Bake for 30-35 minutes or until you can stick a toothpick in the cake and it comes out clean. Remove from the oven and let the cake cool completely before frosting.
• Stir 2-3 Tablespoons of the maraschino cherries liquid into the vanilla frosting. Set the remaining stemmed maraschino cherries aside to use to decorate the cake. Stir in 2-3 drops of food coloring for a more vibrant pink color, optional.
• Frost the cake with the prepared frosting and then top with the remaining stemmed cherries.
• Sprinkle with chocolate shavings as an optional garnish and serve.

OUTRAGEOUS CHERRY DR PEPPER CAKE RECIPE - (4/5)

Steps:

• Preheat oven to 350°F. Spray a 9x13x2 baking pan with cooking spray. Set aside. In a large bowl combine cake mix and soda. Whisk until combined. Set aside. Remove 24 cherries from the jar, remove stems and cut cherries into fourths. Add cut cherries to cake batter. Whisk again until combined. Pour batter into prepared baking pan. Smooth with spatula so cake is even. Place cake in the center of the oven and bake 30 minutes or until a toothpick comes out clean. Place baking pan on a cooling rack and allow cake (still in pan) to cool, about 2 hours. If you need to rush that you can pop it in the fridge or the freezer. Meanwhile: Add butter to the bowl of a stand mixer fitted with the whisk attachment (or place in a large bowl and use and hand mixer). Beat butter until light and fluffy, about 3 minutes. Add sugar 1 cup at a time until it is all incorporated (beating between each addition). Add 3 ounces (6 tablespoons) maraschino cherry juice from the jar and beat until mixture is light and fluffy. Frost the cake with all of the icing and garnish with remaining cherries. COOK'S NOTES: Do not add the ingredients that the cake mix calls for. This recipe is just for the dry mix. If icing is too thick, add more cherry juice 1 tablespoon at a time until you reach your desired consistency, beating in between each addition. If it is too thin add powdered sugar 1 tablespoon at a time until you reach your desired consistency, beating in between each addition.