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Introduction

I first whipped up this Cherry Dr Pepper Cake at a summer cookout when I wanted a dessert that tasted nostalgic and fizzed with personality. The warm, syrupy cherry aroma filled the kitchen as the cake baked, and the first forkful was an immediate flashback to soda-shop sundaes and cherry cola floats. I love how the soda adds a whisper of caramel and a light crumb, while the cherries bring bright, juicy pops in every bite.

If you enjoy playful twists on classic cakes, you might also like this fun savory-sweet treat I tried recently: Air Fryer Cherry Cheesecake Egg Rolls. It pairs the same cherry spirit with an unexpected format, and it inspired me to explore more cherry-forward desserts.

What Makes This Recipe Special

This cake is special because it blends the fizzy sweetness of Dr Pepper with rich chocolate and bold cherry notes for a dessert that feels indulgent but effortless. It is:

Fast to pull together using a standard cake mix and pantry favorites.
A crowd-pleaser, perfect for potlucks and family gatherings.
Flexible: swap cherries, use diet soda if desired, or turn it into cupcakes.

Readers love it because it hits familiar flavors in a new, playful way and stays moist for days.

Ingredients You’ll Need

For the Cake

1 (15.25 oz) box chocolate cake mix (or devil’s food) use a quality mix for deeper chocolate.
1 cup Dr Pepper, at room temperature (do not use diet for best texture).
1/2 cup vegetable oil.
3 large eggs, at room temperature.
1 tsp vanilla extract.

For the Cherry Syrup and Filling

1 can (21 oz) cherry pie filling, divided (reserve about 1 cup for topping).
1/2 cup Dr Pepper, warmed slightly.

For the Topping

8 oz whipped topping (Cool Whip) or 1 cup whipped cream, thawed or freshly whipped.
1/2 cup chopped maraschino cherries (optional, drain well).
2 tbsp powdered sugar (optional, for extra sweetness).

Ingredient notes and substitutions

Fresh cherries can replace maraschino cherries for a fresher bite. If using fresh, macerate with a tbsp sugar.
For a gluten-free version, use a certified gluten-free cake mix.
If you prefer a less sweet finish, reduce the cherry pie filling used for the topping.

If you want another cozy cake idea with fruit and nuts, check this variation: Apple Pecan Cake with Caramel Glaze.

How to make Cherry Dr Pepper Cake

Step 1: Preheat and prepare

Preheat oven to 350°F (175°C).
Grease a 9×13-inch baking pan and line with parchment for easier removal.
Step 2: Mix the cake batter (about 5 minutes)
In a large bowl, whisk together the chocolate cake mix, 1 cup Dr Pepper, oil, eggs, and vanilla until smooth. The batter should be glossy and pourable with small air bubbles from the soda.
Step 3: Bake (25 to 30 minutes)
Pour batter into the prepared pan and smooth the top.
Bake 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. The edges should pull slightly away from the pan.
Step 4: Cool slightly and poke holes (10 minutes)
Let the cake cool in the pan for 10 minutes.
Use a wooden spoon handle or skewer to poke holes all over the warm cake, about 1 inch apart. The holes let the cherry syrup sink in for extra moisture.
Step 5: Make the cherry drizzle and add filling (5 minutes)
Warm 1/2 cup Dr Pepper and stir in 1 cup of the cherry pie filling until slightly loose and syrupy.
Spoon the cherry mixture over the warm cake, letting it seep into the holes. Use a spatula to spread evenly.
Step 6: Chill and top (at least 1 hour)
Chill the cake until fully cool and the flavors meld, about 1 hour.
Spread whipped topping over the chilled cake. Dollop remaining cherry pie filling or arrange chopped cherries on top.
Step 7: Serve
Cut into squares and serve slightly chilled or at room temperature. The top should be glossy with swirls of cherry and fluffy whipped topping.

Visual cues: the baked cake will feel springy and slightly moist; the cherry syrup will sink into the holes and leave a marbled surface before chilling.

Tips & Recipe Variations

Use room temperature eggs for a lighter batter.
Avoid shaking the soda; pour gently to keep some carbonation.
For deeper cherry flavor, fold 1/2 cup finely chopped maraschino cherries into the batter.
Make cupcakes: bake in lined muffin tins for 18 to 22 minutes. Adjust fillings accordingly.
To make dairy-free: use coconut whipped topping and an oil-based cake mix that is dairy-free.
To prevent a soggy bottom, don’t pour the entire cherry syrup at once; reserve some to spoon over slices when serving.
Storage: keep covered in the refrigerator for up to 4 days. For longer storage, freeze individual slices wrapped tightly for up to 2 months.
Reheat: bring chilled slices to room temperature before serving, or warm briefly in a microwave for 10 to 15 seconds.

How to Serve

Pair slices with vanilla ice cream or a scoop of cherry sorbet to amplify the cherry theme.
For beverages, serve with coffee, black tea, or a simple sparkling water to cleanse the palate.
Presentation tip: swirl a spoonful of cherry pie filling on each plate and place a cake square on top. Garnish with a mint leaf for color contrast.
Nutrition note: a typical serving is 1 slice (1/12 of the cake). Calories vary by ingredients and toppings; this dessert is indulgent and best enjoyed in moderation.

Frequently Asked Questions

Q: Can I make this cake ahead of time?

A: Yes. Make and assemble the cake a day ahead and keep it refrigerated. This often improves flavor as the cherry syrup soaks through.

Q: Can I freeze leftovers?

A: Yes. Wrap individual slices tightly and freeze up to 2 months. Thaw overnight in the refrigerator.

Q: What can I use instead of Dr Pepper?

A: Cola or another cherry- or cola-flavored soda can work, but Dr Pepper gives a unique spice and cherry undertone. Avoid diet soda if you want the best texture.

Q: How do I prevent the cake from becoming too wet?

A: Do not overpour the cherry-drizzle. Reserve some syrup and spoon gently, and let the cake chill uncovered briefly to set the topping.

Q: Can I make this dairy-free?

A: Yes. Use dairy-free whipped topping and ensure the cake mix does not contain dairy.

Review

“This cake stopped every conversation at our family dinner. The cherry topping is bright and the cake is unexpectedly tender. My kids asked for seconds and I wrote down the recipe for a repeat.” – A happy baker

Conclusion

This Cherry Dr Pepper Cake is one of those recipes that sparks smiles and makes gatherings feel cozy. I love how simple pantry ingredients turn into a dessert that tastes both nostalgic and special. Give it a try at your next get-together and tell me how your version turned out. For more inspiration and variations on this classic, check out this recipe from Cherry Dr Pepper Cake – Kitchen Fun With My 3 Sons and see another take with a helpful video at Cherry Dr Pepper Cake + Video – The Slow Roasted Italian.