We made this down-home classic even easier and tastier by swapping in cola for the eggs, oil and water.
2 (10 oz.) jars maraschino cherries with stems, drained
1 (16.5 oz.) pkg. devil’s food cake mix
1 (12 oz.) can cherry cola
2 cups *whipped topping *
1 1/2 cups chocolate-almond frosting, like Betty Crocker Almond Joy, melted
1. Heat oven to 350°F. Line two 12-well cupcake pans with paper liners. Set aside 24 cherries with stems. Remove and discard stems from remaining cherries; chop stemless cherries.
2. With mixer on medium speed, beat cake mix and cola 2 min. or until blended; stir in chopped cherries. Spoon batter into prepared pans. Bake 15 to 17 min. or until done. Let cool.
Active time: 20 min.
Total time: 40 min.
Per serving: Cal. 200 Pro. 1g Carb. 35g Fiber 1g Sug. 27g
Chol. 0mg Sod. 192mg Total fat: 6g Sat. 3g Trans. 0g
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