Dark Berry Dr Pepper® Cake
1 (15.25-ounce) box super moist chocolate fudge cake mix (dry)
12 ounces Dr Pepper Cherry (or Dr Pepper Dark Berry), room temperature
1 large egg
1 (18-ounce) jar maraschino cherries
1 cup salted butter (2 sticks), room temperature
7 cups powdered sugar
1. Preheat oven to 350°; spray 13 x 9-inch baking dish with cooking spray. In large bowl, whisk cake mix, Dr Pepper Cherry and egg.
2. Remove 24 cherries from the jar; remove stems (if present) and quarter cherries (chop up as desired to prevent chunks of cherry in the finished cake). Fold into cake batter; pour batter into prepared dish and spread in even layer. Bake cake on center oven rack 30 minutes or until toothpick inserted in center of cake comes out clean; cool completely in dish on wire rack.
3. In bowl of stand mixer fitted with the whisk attachment (or in large bowl with hand mixer), beat butter on medium speed 3 minutes or until light and fluffy; add sugar, 1 cup at a time, beating after each addition until incorporated. Add 6 tablespoons maraschino cherry juice from jar; beat 2 minutes or until light and fluffy. Spread over cake; garnish cake with remaining cherries.