Dr. Pepper Cherry Marshmallow Cake
Yields 16 servings.

2 cans dark sweet cherries, pitted and drained, syrup reserved
3/4 cup reserved cherry syrup
1/4 cup Dr. Pepper (not diet)
1 (3 ounce) box cherry gelatin
1/8 teaspoon almond extract
1 (18.25 ounce) box yellow cake mix
1 (3 ounce) box cherry gelatin
1/2 cup vegetable oil
3/4 cup Dr. Pepper® (not diet)
4 eggs
2 cups miniature marshmallows

Arrange cherries evenly on bottom of a greased 9 x 13−inch pan. Preheat oven to 350 degrees F.
In a small saucepan, combine the cherry syrup, 1 box cherry gelatin and 1/4 cup Dr. Pepper; gently heat until gelatin is dissolved. Add almond extract and cool slightly. In a large mixing bowl, combine yellow cake mix, 1 box cherry gelatin, oil, eggs and 3/4 cup Dr. Pepper. Beat at high speed of an electric mixer for 3 to 4 minutes. Pour cooled gelatin mixture over cherries in pan. Sprinkle evenly with the miniature marshmallows and then carefully and evenly spoon the batter mix over the marshmallows. Bake for 40 to 45 minutes. Cool on rack for 45 minutes. Chill for 3 to 4 hours.