Publisher Photo
Publisher Photo
This is my favorite "go-to" recipe for any time I have to take food anywhere. Everyone loves it. When it is baked in layers rather than in a single layer, it presences will make people say "wow." It is a crowd-pleaser! —Shannon Parum, Vernon, Texas
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min. + cooling

Ingredients

  • 1 package German chocolate cake mix, regular size
  • 1 package (3.4 ounces) instant chocolate pudding mix
  • 4 large eggs
  • 1 can (12 ounces) Dr Pepper
  • 1 teaspoon vanilla extract
  • FROSTING:
  • 1 container (12 ounces) whipped cream cheese, room temperature
  • 1/3 cup butter, softened
  • 1/3 cup baking cocoa
  • 3-1/2 cups confectioners' sugar
  • 1-1/2 teaspoons vanilla extract

Directions

Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment paper; grease paper.
In a large bowl, combine cake and pudding mixes. Add eggs, one at a time, beating well after each addition. Gradually beat in Dr Pepper and vanilla.
Transfer batter to prepared pans. Bake 20-25 minutes or until top springs back when lightly touched. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in cocoa. Add confectioners' sugar and vanilla; beat until creamy.
Place one cake layer on a serving plate; spread with 1/2 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Yield: 12 servings.
Originally published as Dr Pepper Cake in Taste of Home Recipes Across America 2013, p377

  • 1 package German chocolate cake mix, regular size
  • 1 package (3.4 ounces) instant chocolate pudding mix
  • 4 large eggs
  • 1 can (12 ounces) Dr Pepper
  • 1 teaspoon vanilla extract
  • FROSTING:
  • 1 container (12 ounces) whipped cream cheese, room temperature
  • 1/3 cup butter, softened
  • 1/3 cup baking cocoa
  • 3-1/2 cups confectioners' sugar
  • 1-1/2 teaspoons vanilla extract
  1. Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment paper; grease paper.
  2. In a large bowl, combine cake and pudding mixes. Add eggs, one at a time, beating well after each addition. Gradually beat in Dr Pepper and vanilla.
  3. Transfer batter to prepared pans. Bake 20-25 minutes or until top springs back when lightly touched. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
  4. For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in cocoa. Add confectioners' sugar and vanilla; beat until creamy.
  5. Place one cake layer on a serving plate; spread with 1/2 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Yield: 12 servings.
Originally published as Dr Pepper Cake in Taste of Home Recipes Across America 2013, p377

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forDr Pepper Cake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
jaclyn_mullahy User ID: 6653625 233839
Reviewed Oct. 1, 2015

"Everyone I've made this cake for loves it. I usually do it in a 13x9 and bake for 30-35 minutes. Winner!"

MY REVIEW
GrandmaX9 User ID: 8532159 232690
Reviewed Sep. 11, 2015

"I made this cake but used a 11x9 cake pan. Gosh it is great. Really moist. Taking to my daughter for her birthday. She loves Dr Pepper, so I am hoping she will like this one. Makes a ton of frosting for this cake pan."

MY REVIEW
paul3303 User ID: 1713232 137030
Reviewed Feb. 26, 2014

"This is a very good flavor cake, moist and dense. I don't see how you can get 3 9 inch layers from this amount. I usually add 1 cup flour, 1 cup sugar and 1 cup sour cream to a boxed cake mix. That would increase the quantity for 3 9 inch layers. Thanks for the recipe."

MY REVIEW
delowenstein User ID: 3766053 181847
Reviewed Aug. 29, 2013

"I tried this recipe for the first time! In fact, I made 2 cakes & baked them both in a greased and floured fluted Bundt pan! I DID make some adjustments in this recipe-I

used one Devil's food cake mix for one cake and the other, I used the German chocolate cake mix! I also added: 1/4 cup
Hershey's chocolate syrup & used 1 Tbsp. vanilla instead of 1 tsp. I also added 1
packet of Cappuccino mix to the cake mix, eggs, pudding mix, chocolate syrup. For
the icing, I used a 1 lb. canister of chocolate frosting, 1/4 cup cherry cola, 1-1/2 cups confectioners' sugar and stirred
icing ingredients together. I used this chocolate glazing to ice both the cakes after they cooled. I did let cakes cool in the cake pans 15 minutes to allow cakes to settle. Then I turned the cakes out to cool completely on wire racks. I know this
is a recipe which I'll use and I would substitute cherry cola or vanilla cola for the
Dr. Pepper! Shannon Parum, THANK YOU
for this recipe! I really enjoyed preparing it it! DELowenstein"

Loading Image