Dr Pepper Spice Cake Recipes

SURPRISE SPICE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix, soup, eggs and water; beat on low speed 30 seconds. Beat on medium 2 minutes. Pour into a greased 13x9-in. baking dish. , Bake 30-33 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Frost with cream cheese frosting.

SPICE CAKE

Steps:

• Pre-heat the oven to 375.
• Add all of the ingredients to a large bowl and mix well.
• Pour into a buttered 9x12 pan.
• Bake for 25-30 minutes (or until firm in the middle).
• Cool on a rack before cutting.

51 (PLUS MORE) WAYS TO MAKE CAKE WITH SODA *(GOOD)* RECIPE - (4.2/5)

Steps:

• Combine cake mix and soda and mix well. Bake 350* for 35 minutes I often make mix into cupcakes for individual servings. Stir 1/2 to 3/4 diet soda into cake mix. Bake according to box directions. Cool, and ice with Fat Free Cool Whip if desired. Cupcakes: You can make them in microwave. Cook 8 minutes in your Tupperware container. It may look doughy in middle but it finishes cooking once taken out, don't overcook. Serving size should be 12 which makes calories 105 without toppings...try it warm. 1. Angel food with undrained crushed pineapple 2. Angel food with diet sprite or 7 up (generic works as well) 3. Angel food /diet orange 4. Angel food with cherry pie filling 5. Yellow with diet Sunkist 6. Yellow cake mix diet cream soda 7. Yellow cake mix/diet lemon-lime soda (with dollop of Cool Whip (tastes like "Twinkie") 8. Chocolate cake mix with diet coke 9. Chocolate cake mix with diet cherry coke 10. Chocolate cake mix with diet Dr. Pepper 11. Devil's Food cake mix and Diet Pepsi 12. Devil's food cake mix with Pepsi Jazz Strawberry 13. Devil's food cake mix, diet coke, and sugar free cherry pie filling..like dump cake 14. Chocolate Cake using Diet Cherry Vanilla Dr. Pepper 15. Devil's food cake and add 1 or 2 beaten egg whites. Cut cake in small pieces and serve in parfait with small amounts of diet pudding and Cool Whip/Diet cherry coke or Diet cherry Dr. Pepper 16. Chocolate cake mix & 10 oz. diet Dr. Pepper and sprinkled cinnamon/sugar on top (eliminating need for Cool Whip) 17. Sugar Free Pillsbury Devils food cake mix, can of diet rite Soda. 120 calories large muffin size 12 cupcakes 18. Chocolate with diet orange soda 19. Devils food cake/diet Vanilla coke 20. Devils food or milk chocolate cake mix with diet coke 21. Chocolate cake/diet cherry sodas 22. Devil chocolate cake/diet root beer 23. Spice cake with diet Sprite and put powdered sugar on top 24. Spice cake mix with Diet Dr. Pepper 25. Spice or carrot cake mix with can pumpkin 26. Spice cake/diet lemon-lime 27. Spice with Diet Orange 28. Carrot cake mix can be made with 1 C diet soda, one 8 oz. can crushed pineapple and juice, 1/2 C shredded carrots, 1/2 C raisins, and 1/2 C nuts. 29. Lemon with diet Mt. Dew 30. Lemon cake diet lemon-lime soda, (Sprite or 7up) 31. Lemon cake with Tangerine Diet Rite 32. Yellow cake/diet orange soda 33. Yellow or lemon cake Diet Sprite 34. Vanilla with diet Mt Dew 35. Vanilla with diet cherry vanilla Dr. Pepper 36. Vanilla with diet coe red Mt. Dew 37. White cake and Peach flavored sparkling water (no calories, no sugar, etc.). I added little fresh fruit as well (one slice of peach per cupcake) 38. Vanilla cake mix with diet cream soda. 39. White cake mix with clear soda along with fat free topping. Put mixture of banana, apple and pineapple on top. 40. Vanilla cake/diet root beer 41. White cake/diet peach soda 42. White cake/diet ginger ale 43. Strawberry cake and diet cherry Dr. Pepper 44. Red velvet with diet cherry Pepsi 45. Poppy Seed and diet Dr. Pepper 46. Cherry cake with carbonated water (cherry) 47. Cherry chip cake/diet cream soda 48. Cherry chip/Cherry Coke 49. Orange Cake/Diet Mountain Dew 50. Butterscotch cake with Diet 7-up 51. Marble cake/diet cream soda 52. French vanilla cake mix and Sunkist orange soda 53. Strawberry cake mix and A&W root beer 54. French vanilla cake mix and grape soda 55. Spice cake mix and gingerale 56. Devis' food cake plus diet coke 57. Cherry chip cake mix plus cherry Dr. Pepper 59. Dark chocolate plus Barq's root beer

BETTY CROCKER CAKE MIX & A CAN OF SODA RECIPE - (4/5)

Steps:

• Combine the cake mix and soda in a bowl. Pour into prepared cake pans. You can use whichever cake pan you'd like. Bake as directed on the cake mix box. Try all of these fun flavor combinations. Creamsicle Cake: White cake mix and Sunkist soda Strawberry Shortcake: Strawberry cake mix and A&W root beer Very Cherry Chip Cake: Cherry cake mix and Dr. Pepper Cherry Zesty Lemon Cake: Lemon cake mix and Sprite Purple Cow Cake: White cake mix and Grape Crush Ginger Spice Cake: Spice cake mix and Schweppes ginger ale Sinless Devil's Food Cake: Devil's Food cake mix and Diet Coke Chocolate Root Beer Float: Chocolate cake mix and Barq's root beer

DR PEPPER CUPCAKES

Steps:

• Preheat the oven to 325˚. Line two 12-cup muffin pans with paper cupcake liners.
• For the cupcakes: Add the dried cherries to a medium saucepan. Pour in 1 cup of Dr Pepper, then bring it to a slow boil over medium heat. Cook it for 5 minutes, then remove it from the heat and set it aside to cool, about 20 minutes.
• In a separate saucepan, melt the butter over medium heat. Add the cocoa powder, then pour in the boiling water and whisk it together until smooth. Set this aside to cool.
• In a liquid measuring cup or bowl, combine the buttermilk, eggs, baking soda and vanilla and whisk until combined. In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, granulated sugar and pumpkin pie spice. With the mixer on low, drizzle in the butter-cocoa mixture, then pour in the buttermilk mixture. Add the Dr Pepper-cherry mixture and mix until it's all combined. (Scrape the sides of the bowl once halfway through.)
• Use an ice cream scoop or 1/4-cup measure to fill the cupcake liners with the batter. Bake until a toothpick comes out clean, about 18 minutes. Let the cupcakes cool slightly, then remove them from the pan and allow to cool completely before frosting them.
• For the frosting: Gently boil the Dr Pepper in a small saucepan over medium heat until reduced to about 1/2 cup, 20 to 25 minutes. Set aside to cool completely.
• Add the butter to the bowl of an electric mixer fitted with the paddle attachment, then add the powdered sugar, zests and vanilla. Beat the heck out of it, scraping the sides of the bowl a couple of times, until the mixture is light and fluffy. With the mixer on low, slowly drizzle in the Dr Pepper reduction until it's all been incorporated. Continue beating and scraping until the frosting is smooth and perfect. Then frost the cooled cupcakes.

DR PEPPER CAKE

Steps:

• Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper., In a large bowl, combine cake and pudding mixes. Add eggs, 1 at a time, beating well after each addition. Gradually beat in Dr Pepper and vanilla., Transfer batter to prepared pans. Bake 20-25 minutes or until top springs back when lightly touched. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in cocoa. Add confectioners' sugar and vanilla; beat until creamy., Place 1 cake layer on a serving plate; spread with 1/2 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining frosting.

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.

DR PEPPER CAKE

Steps:

• Preheat the oven to 350 degrees F and grease a 9x13-inch cake pan.
• In a large mixing bowl, mix together all cake ingredients until fully incorporated, then pour into the prepared baking sheet.
• Bake cake for 35-40 minutes or until a toothpick comes out clean.
• While the cake is baking, melt butter in a medium sized saucepan.
• On medium heat,whisk in sugar, Dr Pepper, cocoa, and vanilla.
• Stir constantly until brought to a boil. Reduce heat and boil for 1 minute.
• Remove from heat and cool for 25 minutes.
• Pour the warm frosting over the warm cake and allow it to sit for a minimum of 30 minutes before slicing and serving.
• This cake can be stored in an airtight container for up to 3 days at room temperature.

MULLING-SPICE CAKE WITH CREAM-CHEESE FROSTING

Steps:

• Heat oven to 350 degrees. Prepare the cakes: Coat two 9-inch round pans with baking spray and line the bottoms with parchment.
• In a medium bowl, whisk together the flour, spices and salt; set aside.
• Working in the bowl of a stand mixer fitted with a paddle attachment (or using an electric mixer), beat together the butter and brown sugar on medium until smooth. Add eggs and orange zest, and beat on medium-high speed, about 1 minute.
• In a separate bowl or liquid measuring cup, add the molasses and baking soda. In a small saucepan, bring the apple cider to a boil over high; pour it over the molasses and baking soda and whisk until combined. (The mixture will froth.)
• Beat in a third of the flour to the butter mixture on low until combined, then half the cider mixture. When it's blended, add half the remaining flour, all the remaining cider, then the rest of the flour, beating to blend after each addition. Batter will be runny.
• Divide the batter between the pans, swiveling the pans to level the batter, which will be scant. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of each cake comes out clean, rotating halfway through. Let cakes cool in pans for 15 minutes, then unmold and transfer the cakes to wire racks to cool fully.
• Prepare the frosting: Use an electric mixer to beat the cream cheese until smooth. Add the butter and beat until smooth. Add the vanilla and salt, and mix briefly. On low speed, add the confectioners' sugar, 1/2 cup at a time. After all the sugar is incorporated, scrape the bowl, then beat the frosting on medium-high for 15 seconds.
• Place one layer of cake on a serving platter. Top with 1 cup frosting, and spread it to the edge of the cake. Place the second cake layer on top, and frost the entire cake with the remaining frosting. Top with a smattering of crystallized ginger bits, chocolate pearls or sprinkles, if desired. Refrigerate for 1 hour (or up to 3 days) before serving.