Yield: 16 servings
Measure | Ingredient |
---|---|
2 cans | Dark sweet cherries, pitted, |
¾ cup | Reserved cherry syrup |
¼ cup | Dr. Pepper |
1 pack | Yellow cake mix |
1 pack | Cherry Jello, 3oz size |
½ cup | Vegetable oil drained, reserving syrup |
1 pack | Cherry Jello, 3oz size |
⅛ teaspoon | Almond extract |
¾ cup | Dr. Pepper |
4 \N | Eggs |
2 cups | Minature marshmallows |
JELLO MIXTURE
BATTER MIXTURE
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 ¼ 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 ¾ cup Dr. Pepper. Beat on high for 3-4 minutes. Pour cooled jello mixture over cherries in pan. Sprinkle evenly with the minature 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. This is a self icing cake!!!