Im a Pepper Cherry Marshmallow Cake
From jaie 16 years ago
- 45 minutes to make
- Serves 12
Get ready, get set and GO make this super moist and SELF-ICING cake!
Ingredients
- 2 cans dark sweet cherries in syrup shopping list
- Jello Mixture: shopping list
- 3/4 cup cherry syrup shopping list
- 1/4 cup Dr. Pepper® shopping list
- 1-3 ounce package Cherry Jell-O® shopping list
- 1/8 teaspoon almond extract shopping list
- Batter: shopping list
- 1 yellow cake mix shopping list
- 1-3 ounce package Cherry Jell-O® shopping list
- 1/2 cup vegetable oil shopping list
- 3/4 cup Dr. Pepper® shopping list
- 4 eggs shopping list
- 2 cups mini marshmallows shopping list
How to make it
- Drain cherries, reserving syrup for use in recipe.
- Arrange cherries on the bottom of a 9X13-inch pan.
- Preheat oven to 350°.
- In a saucepan, combine cherry syrup, 1 package cherry Jell-o and 1/4 cup Dr. Pepper.
- Gently heat Jell-o mixture.
- Add almond extract, stir and cool slightly.
- In a large bowl, combine yellow cake mix, 1 package cherry Jell-o, oil, eggs and 3/4 cup Dr. Pepper.
- Beat on high 3-4 minutes.
- Pour cooled Jell-o mixture over cherries in pan.
- Sprinkle mini marshmallow evenly over top Jell-o mixture.
- Carefully and evenly spoon batter mix over marshmallows.
- Bake at 350° for 40-45 minutes.
- Cool on rack for 45 minutes.
- Refrigerate for 4 hours.
- Cake will ice itself and is super yummy!!!!
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