5-Ingredient Recipes, #5
I Never Would Have Thought Of Adding This To My Cake Batter! This is basically a dump cake since it is so incredibly easy to make. Yes, you can chop the cherries but if you want to take a short cut (I did), you can just add them whole in the batter. Just as delicious! And the Dr. Pepper really boosts up the flavor!
And, you know, if you want to make this even more simple you can skip the frosting and just throw a scoop of vanilla ice cream on top of your cake slice. Or eat the steaming hot cake straight from the pan with a spoon… ahem. Whatever you do, this will turn out one of the tastiest desserts you’ve ever tried!
1 (15.25-oz) box chocolate fudge cake mix (dry)
12 oz. Dr. Pepper Cherry® (room temperature)
1 18-oz. jar maraschino cherries, divided
2 sticks Land O Lakes salted butter (room temperature)
7 cups Domino powdered sugar
Preheat oven to 350°F. Spray a 9×13″ baking pan with nonstick spray. Set aside.
Combine Dr. Pepper and the cake mix. Whisk, set aside.
Take 24 cherries from the jar, remove stems and cut cherries into fourths. Add to cake batter and stir until combined. Pour batter into prepared baking pan and smooth with a spatula. Place cake in the center of the oven and bake 30 minutes.
Allow cake to cool for a couple of hours.
Frosting: Beat butter until light and fluffy, about 3 minutes. Add sugar 1 cup at a time until it is all incorporated. Add 6 Tbsp 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.
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Quick Tip: You can use any version of Diet Dr. Pepper if that is what you have on hand.