This Cherry Dr Pepper cake has been a celebration staple in my kitchen for as long as I can remember. I first encountered the idea at a neighborhood potluck where someone brought a soda-soaked boxed chocolate cake topped with a glossy cherry buttercream. I adapted the concept to use a box of Devil's food chocolate cake mix and a full jar of maraschino cherries. The combination of fizzy cherry soda in the batter and bright maraschino juice in the frosting creates a nostalgic, soda-shop flavor that always invites a second slice. The texture is tender and slightly springy from the soda, while the frosting is creamy with a clear cherry note that cuts the chocolate richness.

I discovered this version on a rainy afternoon when I wanted something fast, homey, and a little theatrical for guests. The finished cake produces lively aromas of cherry and chocolate, and the presentation—each square crowned with a stemmed cherry—is both classic and crowd-pleasing. It travels well to parties, makes an easy holiday dessert, and has saved many last-minute celebrations. Family members who once scoffed at boxed mixes now ask for the recipe and the story of how I learned to coax the most flavor from pantry staples.

Ingredients

• 10 ounces maraschino cherries: Use a standard 10-ounce jar. Look for bright, firm cherries packed in light syrup. Reserve the jar syrup and remove stems from 15 cherries for garnish. The cherries add bursts of sweet, tart flavor and a classic color contrast.
• 1 box Devil's food chocolate cake mix: Any brand is fine; I prefer one labeled Devil's food for its richer cocoa profile. The dry mix provides structure and an even crumb when combined with the soda.
• 1 1/2 cups Cherry Dr Pepper: Use the full-flavored soda at room temperature for best integration. The carbonation tenderizes the batter and adds a subtle lift and cherry flavor.
• 1 cup butter, softened for frosting: Use unsalted butter at room temperature so the frosting whips smooth. Salted can be used if you prefer a hint of salt.
• 3 cups powdered sugar for frosting: Confectioners sugar provides that classic pipeable texture; keep an extra 1/2 cup on hand to adjust thickness if needed.
• 1/4 cup chocolate shavings: A dark chocolate bar shaved with a peeler adds texture and a slightly bitter counterpoint to the sweet frosting.

Instructions

Prepare the pan and cherries: Preheat the oven to 350 degrees Fahrenheit. Lightly spray a 9 x 13 baking dish with a baking spray such as Baker’s Joy or Wilton’s Bake-Ease. Open the jar of maraschino cherries and pour the liquid into a small bowl; set aside for the frosting. Remove the stems from 15 cherries and halve each of those twice so you have small pieces to fold into the batter. Keep the remaining cherries whole with stems for garnish. Mix the batter: In a large mixing bowl using a stand mixer or handheld mixer on low speed, combine the dry cake mix with 1 1/2 cups Cherry Dr Pepper. Mix just until the dry mix and soda are combined; overmixing will develop too much gluten and affect tenderness. The batter will be slightly aerated and pourable. Fold in cherries and bake: With a large spoon or rubber spatula, gently fold in the quartered maraschino cherries so they are evenly distributed. Pour the batter into the prepared 9 x 13 dish and smooth the top. Bake in the center of the oven for about 28 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Ovens vary, so begin checking at 25 minutes. Cool completely: Remove the cake from the oven and set on a wire rack. Allow it to cool completely before frosting; frosting a warm cake will cause the buttercream to break and run. Cooling takes roughly 1 to 1 1/2 hours for this pan. Make the cherry buttercream: In a large bowl on medium speed, cream together 1 cup softened butter and 1/4 to 1/3 cup reserved maraschino juice until pale and fluffy. Reduce speed to low and add 3 cups powdered sugar a half cup at a time until you reach a firm frosting consistency similar to canned frosting. If the frosting is still loose, add up to 1/2 cup additional powdered sugar, but avoid making it so thick it cannot be spread easily. Frost and garnish: Spread the buttercream evenly across the cooled cake using an offset spatula. Lightly score the cake into serving squares with the edge of a knife. Place one reserved stemmed cherry into the center of each square. If you have fewer stemmed cherries than servings, remove stems, halve cherries, and use halves as garnish. For a finishing touch, sprinkle 1/4 cup chocolate shavings evenly over the top. Chill then serve: Refrigerate the frosted cake for 30 minutes to 1 hour to help the buttercream set, then cut along the scored lines and serve. Allow slices to sit at room temperature 10 minutes before serving for optimal softness.

Storage Tips

Store leftovers covered in the refrigerator for up to 4 days to maintain the buttercream texture and freshness. Use a shallow airtight container or cover the pan tightly with plastic wrap to prevent the frosting from absorbing refrigerator odors. For longer storage, cut into squares and freeze in single layers on a baking sheet until firm, then stack with parchment between layers in an airtight container for up to three months. Thaw overnight in the refrigerator and bring to room temperature for about 30 minutes before serving to soften the buttercream.

Ingredient Substitutions

To make this without Maraschino cherries, use 1 cup chopped fresh cherries plus 1/4 cup cherry juice or syrup to flavor the frosting. For a less sweet frosting, substitute half the powdered sugar with sifted cocoa powder and add extra cherry juice carefully to maintain spreadable consistency. If you prefer a gluten-free option, choose a certified gluten-free chocolate cake mix and confirm that the soda and other add-ins are gluten-free. For a dairy-free version, use a nondairy butter substitute labeled for frosting and check that the chocolate used for shavings is dairy-free.

Serving Suggestions

Serve slices with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream for a timeless pairing. Garnish with additional fresh cherries or a dusting of cocoa for contrast. This cake works well for casual dinners, potlucks, and picnic-style gatherings; cut into smaller squares for buffet serving. Pair with coffee or a simple black tea to balance the sweetness, or serve alongside a tart fruit salad for a brighter plate.

Cultural Background

Soda-based cakes have roots in mid-20th-century American home baking when convenience ingredients like boxed cake mixes and bottled sodas became popular. The acidic and carbonated liquids were discovered to produce tender crumbs and enhanced flavor when mixed into dry cake mixes. Combining cherry-flavored soda with chocolate echoes classic soda fountain pairings, blending the nostalgic flavors of soda shops and home-baked goods into a single pan dessert often served at community gatherings and family celebrations.

Seasonal Adaptations

In summer, fold in fresh chopped cherries instead of maraschino halves for a brighter, fruit-forward version and omit the jar syrup from the frosting. For winter holidays, stir a teaspoon of orange zest into the frosting and top with candied orange peel. For a Valentine theme, drizzle a runny, slightly tangy cherry reduction over the chocolate shavings for a glossy finish.

Meal Prep Tips

Make the cake up to two days ahead: bake and cool, then wrap the un-frosted cake tightly and refrigerate. Prepare the frosting the day you plan to serve for peak texture, or make it the day before and refrigerate in an airtight container; bring it to room temperature and rewhip for a few seconds before spreading. Score the cake right after frosting to make even slices and chill briefly to set the buttercream—this prevents tearing when cutting.

Final thoughts: this Cherry Dr Pepper tray cake is a reliable, festive dessert that combines the convenience of pantry staples with a flavor profile that feels homemade and celebratory. Try it for your next gathering and make small tweaks to suit your taste—once you find your favorite balance of cherry and chocolate, it will become a requested classic.