Cherry Dr Pepper Cake Food

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.

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 CHERRY PIE

Steps:

• For the pie crust: Cut the butter into tiny pieces and toss into a bowl with the flour and salt. Place in the freezer for 10 minutes to cool. Dump into a food processor with 3 tablespoons of ice water and pulse until the dough resembles wet sand that holds together, adding more water a spoonful at a time if necessary. Place the dough onto a long sheet of plastic wrap and shape into a disc, then wrap well and refrigerate for 30 minutes.
• On a lightly floured surface, roll the dough to a 1/8-inch thickness and place into a 9-inch pie pan. Use a fork to prick all over the sides and bottom, then place in the freezer until hard, at least 20 minutes.
• Preheat the oven to 400 degrees F. Cut an 18-inch sheet of aluminum foil and press it firmly into the pie shell, loosely tenting the foil around the edges of the crust. Fill with pie weights, dried beans, sugar or raw rice and bake for 20 minutes. Remove the weights by gently lifting the foil. Brush the pie crust well with the egg wash and return to the oven until the egg wash is set and the crust is golden brown, 3 to 5 minutes. Let cool completely and reduce the oven to 350 degrees F.
• For the pie filling: Pit the cherries and place them in an even layer in a roasting pan. Sprinkle with the salt and roast for 30 minutes.
• Meanwhile, place the Dr. Pepper and cinnamon stick in a large saucepan and bring to a boil. Reduce the heat to medium and cook until reduced by half.
• Place the cold water in a small bowl and sprinkle the gelatin over evenly. Allow to soften for 5 minutes. Add to the warm Dr. Pepper reduction along with the vanilla and whisk well to combine.
• Pack the cherries into the pie crust and pour the Dr. Pepper mixture on top. Refrigerate until set, at least 4 hours.
• To serve: Top the pie with whipped cream and sprinkle the popping candies over the top. Serve immediately.

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 CHERRY MARSHMALLOW CAKE

Steps:

• Arrange cherries evenly on bottom of a greased 9 x 13 pan.
• Preheat oven to 350°F
• In a small saucepan, combine the cherry syrup, 1 package of cherry Jello and 1/4 cup Dr. Pepper; gently heat until Jello is dissolved.
• Add almond extract and cool slightly.
• In a large mixing bowl, combine yellow cake mix, 1 pack cherry Jello, oil, eggs and 3/4 cup Dr. Pepper. Beat on high for 3-4 minutes.
• Pour cooled Jello mixture over cherries in pan.
• Sprinkle evenly with the miniature marshmallows and then carefully and evenly spoon the batter mix over the marshmallows.
• Bake for 40-45 minutes. Cool on rack for 45 minutes. Chill 3-4 hours.

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.

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.

SWEET CHERRY UPSIDE-DOWN CAKE

Steps:

• Heat the oven to 375 degrees. In a 9-inch cake pan (or cast-iron skillet), add the cherries, brown sugar, lemon juice, 1/4 teaspoon salt, the pepper, and 2 tablespoons melted butter; toss gently to combine. Place in the oven for up to 10 minutes to begin softening the cherries while you make the cake batter.
• In a large bowl, whisk the egg yolks, granulated sugar, sour cream, vanilla and baking soda with the remaining 6 tablespoons melted butter and 1/2 teaspoon salt until smooth. Sprinkle the flour over top then fold it in until evenly combined and a thick batter is formed.
• In the bowl of a stand mixer fitted with a whisk attachment or in a medium mixing bowl with a handheld electric beater, beat the egg whites on medium-high speed for about 2 minutes or until stiff. Add 1/3 of the beaten egg whites to the cake batter and gently fold, then add the remaining egg whites and fold until fully incorporated, trying to keep as much air as possible in the whites.
• Remove the hot pan from the oven, shake it gently to toss the fruit a final time, then dollop the cake batter over the top, and gently spread it evenly to the edges. (It's OK if some fruit juice or cherries pool over the edges of the batter.)
• Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven, run a butter knife around the edges, and then allow it to rest for 10 minutes in the pan before inverting it onto a lipped platter to catch any juices.
• Once the cake has cooled, make the lemon whipped cream, if desired: In the cleaned bowl of a stand mixer fitted with a whisk attachment or in a medium mixing bowl using a handheld beater, add the heavy cream, lemon juice and granulated sugar, and beat on medium speed for 30 seconds to thicken and combine, then turn the speed to high and beat until desired stiffness.
• Serve the cake at room temperature, with lemon whipped cream, if using.

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.

DR. PEPPER CAKE

Steps:

• Heat 1 Cup of butter and Dr Pepper.
• Add the cocoa, cinnamon, flour and sugar to the butter mixture.
• Mix the eggs, buttermilk, soda and vanilla and add to the rest of the mixture.
• Pour into prepared 8 or 9 inch pans.
• Bake 30 minutes at 350 degrees.
• DR PEPPER ICING Heat butter, Dr Pepper and cocoa stirring until well blended.
• Stir in remaining ingredients.
• Frost cake.