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Dr Pepper Cake Recipe: A Cherry Bundt Cake with Attitude
Buttery moist bundt cake recipe make from scratch and flavored with Dr Pepper and Maraschino cherry. Will keep, tightly wrapped, at room temperature for 3 or 4 days or freeze for up to 3 months.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 16 servings
- 2 sticks unsalted butter
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup original Dr Pepper or Cherry Dr Pepper
- 2 tablespoons Maraschino cherry juice
- 1 cup sour cream
- 1/2 cup finely chopped Maraschino cherries optional
- Confectioner's sugar for dusting
Preheat the oven to 325F.
Grease a large bundt pan and dust it with flour.
Melt the butter.
Blend the flour, baking soda, and saltin a small bowl.
Add the sugar to a mixer bowl.
Add the butter and beat until smooth.
Beat in the eggs and vanilla.
Continue to beat on medium speed for about a minute.
Mix the Dr Pepper and Maraschino cherry juice.
With the mixer on low speed add the flour mixture alternately with the Dr Pepper mixture, beginning and ending with the flour.
Beat on low speed until well blended.
Fold in the sour cream until no what streaks remain.
Fold in the chopped Maraschino cherries if using.
Spoon into the prepared bundt pan.
Bake at 325F for 45 to 50 minutes or until a toothpick comes out clean.
Let cool completely and carefully loosen the sides and turn out of the pan.
Dust with Confectioner's sugar.
Calories: 422kcal | Carbohydrates: 56.8g | Protein: 4.7g | Fat: 20.2g | Saturated Fat: 12.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 53g | Trans Fat: 0.6g | Cholesterol: 81.5mg | Sodium: 226.2mg | Potassium: 3mg | Fiber: 1g | Sugar: 34.7g | Vitamin A: 1000IU | Vitamin C: 14.9mg | Calcium: 40mg | Iron: 1.6mg