Dr. Pepper Cherry Marshmallow Cake

2 cans dark sweet cherries, pitted, drained, reserving syrup

Gelatin Mixture Ingredients:
3/4 cup reserved cherry syrup
1 (3oz) pkg. cherry gelatin
1/4 cup Dr. Pepper
1/8 tsp. almond extract

Batter Mixture Ingredients:
1 pkg. yellow cake mix
3/4 cup Dr. Pepper
1 (3oz) pkg. cherry gelatin
3 eggs
1/2 cup vegetable or canola oil
2 cups miniature marshmallows

Preheat oven to 350 degrees. Grease a 9x13 baking pan.

Arrange the cherries evenly on bottom of the 9 x 13 pan. In a saucepan combine the
cherry syrup, 1 package of cherry gelatin and 1/4 cup Dr. Pepper; gently heat until
gelatin is dissolved. Add the almond extract and cool slightly. In a large mixing bowl,
combine the yellow cake mix, 1 pack cherry gelatin, oil, eggs and 3/4 cup Dr. Pepper.
Beat on high speed for 3-4 minutes. Pour the cooled gelatin mixture over the 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. This cake ices itself.