Dr Pepper Vanilla Float Cake

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Crazy cake that requires no eggs or oil…this Dr Pepper Vanilla Float Cake tastes like a float but has sort of a praline-like flavor too. It’s gluten free and vegan and totally divine!

I don’t think I’ve made a cake any easier than this one. It’s seriously insane and couldn’t be any simpler. No eggs, no oil, basically just a box mix and a can a of soda. Yep, it’s that easy!

When I was little, we spent the summer at my Granny & Bobo’s lake house in Texas. Every summer….for weeks…we’d swim, boat, ski, fish, and hang out with our cousins. There was almost always a fish fry and a huge cooler of Dr. Pepper…it was Texas afterall. If we were lucky, Granny would make a stop at the local ice cream shop and bring some vanilla ice cream to make floats before we went to bed. Having a Dr. Pepper float was always something we just did….just like we always got up at the crack of dawn to get on the lake while it was a smooth as glass.

This Dr. Pepper Vanilla Float Cake totally took me back to those long summer days where times were carefree and we had not a worry in the world. I’ve been lucky enough to take my kids back to the lake to see where I spent all my summers growing up…..too bad I didn’t have a boat to get them out on the lake…that would have been perfect!

When I found this Dr. Pepper Vanilla Float at my local Safeway, I knew what I needed to make. CAKE!

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Dr Pepper Vanilla Float Cake

Yield: 12

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes

Crazy cake that requires no eggs or oil...this Dr Pepper Vanilla Float Cake tastes like an ice cream float but has sort of a praline-like flavor too. It's gluten free and vegan and totally divine!

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Ingredients

Cake

• 2 boxes gluten free vanilla cake mix (or 1 box traditional cake mix)
• 3 tsp vanilla extract
• 1 can Dr. Pepper Vanilla Float

Frosting

• 3/4 cup butter (dairy free or traditional)
• 5 cups powdered sugar
• 2 tbsp Dr. Pepper Vanilla Float
• 2 tsp vanilla extract
• additional soda as needed for thinning
• 1/2 cup crushed walnuts or pecans

Instructions

1. Preheat oven to 325F and prepare a 9x13 pan with nonstick cooking spray.
2. In a large bowl, combine dry cake mixes, vanilla and a can of Dr. Pepper Vanilla Float. Pour into prepared pan and bake 30-40 minutes or until toothpick comes out clean and top is lightly golden brown. Remove from oven and cool completely for several hours.
3. Meanwhile, soften butter. When butter is soft, combine butter, 1/2 of the sugar, vanilla,and 2tbls of soda in an electric mixer. Beat until well combined, scraping down the sides of the bowl. Add remaining sugar and continue to beat on low until just combined. Add soda 1-2 tsps at a time until frosting is thin enough to spread (but still thick enough to stay on the cake). Continue to beat on medium to whip it until light and fluffy.
4. Spread frosting on cooled cake and top with chopped nuts.

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This is a sponsored conversation written by me on behalf of Dr. Pepper Snapple Group. The opinions and text are all mine.