2 can dark sweet cherries; pitted, drained, reserving syrup
Jell-o mixture:
3/4 cup reserved cherry syrup
1/4 cup dr.
Pepper
1 small cherry jell-o
1/8 teaspoon almond extract
Batter mixture:
1 package yellow cake mix
1 small cherry jell-o
1/2 cup vegetable oil
3/4 cup dr.
Pepper
4 eggs
2 cup miniature marshmallows
Arrange cherries evenly on bottom of a greased 9 x 13 pan. Preheat oven to 350 degrees. In a small saucepan, combine the cherry syrup, 1 package of cherry jell-o and 1/4 cup dr. Pepper; gently heat until jell-o is dissolved. Add almond extract and cool slightly. In a large mixing bowl, combine yellow cake mix, 1 pack cherry jell-o, oil, eggs and 3/4 cup dr. Pepper. Beat on high for 3-4 minutes. Pour cooled jell-o 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 40-45 minutes. Cool on rack for 45 minutes. Chill 3-4 hours.
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