There are dozens of recipes out there for Dr. Pepper Cake, a moist, flavorful cake where the chocolate is enhanced by using a can of Dr. Pepper soda. My version uses cake and pudding mixes, and is a shortcut version for busy cooks everywhere. Shortcut Dr. Pepper Cake is quicker and easier to put together than most of the “from scratch” Dr. Pepper cakes, but it is just as delicious and has a heavenly texture.

The easy frosting is smooth and decadent; this yummy cake keeps well in the unlikely event there are leftovers.

12 Servings

Cake:
1 15.25 ounce chocolate fudge or devil’s food cake mix
1 3.9 ounce package chocolate instant pudding mix
1/2 cup melted butter
4 eggs
1 12 oz. can Dr Pepper soda

Frosting:
2 cups powdered sugar
1/4 cup unsweetened cocoa, preferably Dutch cocoa because it is richer and darker
1/2 cup melted butter
3 to 6 tablespoons whipping cream
1/2 teaspoon vanilla

1. Preheat oven to 350°. Spray a 9" x 13" shallow glass baking dish with non-stick spray containing flour.
2. Cake: Place the cake mix, pudding mix, melted butter, eggs, and Dr. Pepper soda into a mixing bowl. Mix on low speed until thick and smooth.
3. Pour evenly into the prepared baking dish.
4. Bake 30-35 minutes or until the center is set and the cake pulls away from the sides of the baking dish. Remove from the oven and let cool thoroughly.
5. Frosting: Measure the powdered sugar and cocoa into a fine strainer set over a mixing bowl and shake through.
6. Add the butter, whipping cream (enough to make a very soft frosting), and vanilla until smooth. Spread over the cooled cake.

Amount Per Serving
Calories 451 Calories from Fat 198
Percent Total Calories From:
Fat 44% Protein 2% Carb. 54%

Nutrient Amount per Serving
Total Fat 22 g
Saturated Fat 12 g
Cholesterol 117 mg
Sodium 577 mg
Total Carbohydrate 61 g
Dietary Fiber 0 g
Sugars 25 g
Protein 3 g

Vitamin A 15% Vitamin C 0% Calcium 0% Iron 7%