Best Cherry Dr Pepper Cake Recipes

CHERRY DR. PEPPER CAKE

Steps:

• Preheat oven to 350 degrees.
• Spray a 9x13 baking dish with pam baking spray and set aside
• Using a standing mixer, mix together the cake mix and soda until combined
• Cut the cherrie's 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

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.

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.

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.

CHERRY DR. PEPPER CAKE

Steps:

• Preheat the oven to 350*.
• Lightly spray a 9x13 baking dish with baking spray (Baker's Joy or Wilton's Bake-Ease)
• Remove the cherries from the jar, reserving the liquid in the jar to be used in making the cherry frosting . There will be 25-30 cherries in the jar. Remove the stems of 15 of the cherries. Slice the cherries in half, then slice the halves in half again. Keep the remainder of the cherries in the jar with the stems on to garnish the tops of the frosted pieces of cake.
• Using a stand mixer, or a handheld mixer and a large mixing bowl, add the dry cake mix and the cherry Dr. Pepper. No water/milk, eggs or oil will be used in this recipe. Mix on low until the dry cake mix and Dr. Pepper are just combined.
• Using a large spoon, stir in the sliced cherries.
• Pour the batter into the prepared baking dish. Bake for 28 minutes, or until a knife or toothpick inserted comes out clean. Set the cake aside and allow the cake to cool completely.
• Using a stand mixer, or a handheld mixer and large mixing bowl, on medium speed, cream together softened butter, reserved cherry juice (about ¼ to ⅓ cup). NOTE: Make sure the butter is softened, not melted
• Reduce the mixer speed to low, add the 3 cups of powdered sugar ½ cup at a time. This should be a firm frosting consistency, like canned frosting. If the frosting is thin, add up to ½ cup additional powdered sugar. Be careful to not make the frosting very thick that it will not spread easily. Again, the consistency should be like canned frosting.
• Spread the frosting evenly on top of the cake.
• Next, gently score the size of the serving pieces of cake.
• Place one of the reserved cherries with stems in the middle of each piece of cake. If the amount of stemmed cherries is less than the number of servings, remove the cherry stems and slice them in half and garnish the tops of the pieces of cake.
• To help the frosting set before cutting the individual pieces, place the cake in the refrigerator to chill for 30 minutes to 1 hour.
• If using store bought chocolate shavings, sprinkle the shavings evenly over the top of the frosting. Or using a vegetable peeler and a chocolate bar, gently scrape down the sides of the chocolate to make the shavings. (Scrape as you would when peeling the skin of a carrot, but gently).

DR PEPPER SHEET CAKE

Steps:

• Preheat oven to 350°. Grease a 15x10x1-in. baking pan. In a large bowl, whisk flour, sugar, baking soda and cinnamon. In a small saucepan, combine Dr Pepper, butter and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened. Add eggs, whisking constantly., Transfer to prepared pan, spreading evenly. Bake until a toothpick inserted in center comes out clean, 18-22 minutes., Meanwhile, for icing, combine butter, Dr Pepper and cocoa in a small saucepan; stir over medium heat until smooth. Transfer to a bowl. Beat in confectioners' sugar, cinnamon and vanilla until smooth., Remove cake from oven; place on a wire rack and let cool completely. Spread frosting evenly over cake; sprinkle with pecans.