Cherry Dr Pepper Cake (Print Version)
# Ingredients:
→ Cake Batter
01 -
15.25 ounces super moist chocolate fudge cake mix, dry
02 -
12 ounces Dr. Pepper Cherry, room temperature
03 -
18 ounces maraschino cherries, divided
→ Buttercream Frosting
04 -
1 cup salted butter
05 -
7 cups powdered sugar
06 -
6 tablespoons maraschino cherry juice
# Instructions:
01 -
Preheat oven to 350°F (175°C). Spray a 9x13x2 baking pan with cooking spray and set aside.
02 -
In a large bowl, combine the cake mix and Dr. Pepper Cherry. Whisk until well combined.
03 -
Remove 24 cherries from the jar, remove stems, and cut cherries into fourths. Stir these cherries into the cake batter until evenly distributed.
04 -
Pour the batter into the prepared baking pan, smoothing the top with a spatula. Bake in the center of the oven for 30 minutes or until a toothpick inserted into the center comes out clean.
05 -
While the cake is baking, in the bowl of a stand mixer fitted with a whisk attachment (or using a hand mixer in a large bowl), beat the butter until light and fluffy, about 3 minutes. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add 6 tablespoons of maraschino cherry juice and beat until the frosting is light and fluffy.
06 -
Once the cake is cool, frost with the cherry buttercream and garnish with remaining cherries.