Yummy Cherry Dr. Pepper Cake
Okay, friends, let me tell you about this cake that somehow takes soda pop to a whole new level of deliciousness. Imagine the fizz and sweetness of Dr. Pepper swirling together with tart, juicy cherries—all baked into a moist, tender cake that’s just begging for a second slice. Every time I make it, my kitchen smells like a little candy shop mixed with a cozy diner from the 1950s. Plus, it’s super easy, which means even if you’re having a “cake emergency,” this one’s got your back. If you love a dessert that’s playful, unexpected, and downright irresistible, you’re going to adore this cherry Dr. Pepper cake as much as I do!
Quick Facts
- Yield: Serves 8-10
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50 minutes
Ingredients
For the Main Dish:
- 1 box yellow cake mix (about 15.25 oz)
- 1 can (12 oz) Dr. Pepper soda
- 1 large egg
- 1 cup maraschino cherries, drained and chopped
- 2 tablespoons unsalted butter, melted
For the Sauce / Garnish (optional):
- 1 cup powdered sugar
- 2-3 tablespoons Dr. Pepper (or milk for a more subtle drizzle)
- Extra maraschino cherries for garnish
How I Make It
Step 1:
Start by preheating your oven to 350°F. Grab a 9×13 inch baking dish and give it a light grease with butter or nonstick spray—this helps keep the cake from sticking and browns the edges beautifully.
Step 2:
In a large mixing bowl, combine the yellow cake mix, the can of Dr. Pepper, a large egg, and the melted butter. Use a whisk or a mixer on low speed to blend everything together until smooth and no lumps remain. The batter will be thinner than usual, but that’s exactly what makes this cake so moist and tender.
Step 3:
Gently fold in the chopped maraschino cherries. These add bright pops of color and a juicy tartness that cuts through the sweet cake. Try not to overmix to keep the cherries whole.
Step 4:
Pour the batter evenly into your prepared baking dish. Smooth the top with a spatula so it bakes evenly.
Step 5:
Bake for about 35 to 40 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The edges will be slightly caramelized and golden, and the top will look set but still soft.
Step 6:
While the cake cools, mix up a simple glaze by whisking powdered sugar with a few tablespoons of Dr. Pepper until smooth and drizzle-able. Once your cake has cooled to warm, drizzle the glaze across the top and garnish with a few whole maraschino cherries for that perfect finishing touch.
Variations & Tips
- Use fresh or frozen cherries if you prefer, but add a bit of sugar if they’re tart or unsweetened.
- Swap out the yellow cake mix for a spice cake mix to add warm cinnamon and nutmeg notes.
- For a richer cake, fold in 1/2 cup sour cream or Greek yogurt to the batter.
- If you don’t have Dr. Pepper, try a cherry cola or root beer for a slightly different but delicious flavor.
- Want to make cupcakes? Pour batter into lined muffin tins and bake for 18-22 minutes.
How I Like to Serve It
This cake makes a fantastic dessert for summer barbecues or cozy weekend nights in. Serve it slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream. It’s also a fun addition to holiday dessert tables when paired with a festive cherry sauce or sparkling punch.
Notes
- Store any leftovers covered at room temperature for up to 2 days or in the fridge for up to 4 days.
- Reheat gently in the microwave for 15-20 seconds to bring back that soft, freshly baked warmth.
Closing: This cake’s perfect blend of sweet, fruity fizz and tender crumb always turns heads—and tastes even better the next day!
