Cherry Dr Pepper Cake

Preheat oven to 350°F (175°C). Spray a 9x13x2 baking pan with cooking spray and set aside.
In a large bowl, combine the cake mix and Dr. Pepper Cherry. Whisk until well combined.
Remove 24 cherries from the jar, remove stems, and cut cherries into fourths. Stir these cherries into the cake batter until evenly distributed.
Pour the batter into the prepared baking pan, smoothing the top with a spatula.
Bake in the center of the oven for 30 minutes or until a toothpick inserted into the center comes out clean.
While the cake is baking, in the bowl of a stand mixer fitted with a whisk attachment (or using a hand mixer in a large bowl), beat the butter until light and fluffy, about 3 minutes.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Add 6 tablespoons of maraschino cherry juice and beat until the frosting is light and fluffy.
Once the cake is cool, frost with the cherry buttercream and garnish with remaining cherries.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes