This is a self-icing 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 3-4 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 40-45 minutes. Cool on rack for 45 minutes. Chill for 3 to 4 hours.