How Into Pumpkin Spice Lattes are You?

Put your spice-loving status to the test with this ultimate quiz of fall's signature sipper.

See More

How to Roast Pumpkin Seeds

Don't throw out those seeds from pumpkin carving, put them to delicious use as a fall snack. Here's our simple method for roasting pumpkin seeds.

View Video

Ultimate Fall Dessert: Chocolate-Pumpkin Brownies!

Lose yourself in tangy pumpkin and luscious chocolate in hot-from-the-oven brownies that feature pretty swirled tops.

View Video

Your One-Can Plan to Everything Pumpkin

Pumpkin ... it's basically the best ingredient ever. We love it in everything -- pies, cookies, soups (and the list goes on). But let's be frank: There's nothing worse than having leftover canned pumpkin to use up. That's where we step in! Our collection of irresistible pumpkin recipes use up a full can of pumpkin. Try one of our canned pumpkin recipes today.

View Slideshow

Fall Slow Cooker Recipes

Our slow-cooked fall recipes are perfect for warming yourself up on a cool autumn night. Comfort food favorites like pumpkin bread and spiced chili, as well as global twists on classic autumn flavors, guarantee that these fall slow cooker recipes are sure to satisfy.

View Slideshow

Wickedly Fun Halloween Cupcakes

Whip up a cupcake creation that is sure to dazzle your Halloween party guests by decorating store-bought or homemade cupcakes. Our Halloween cupcake monsters, black cats, witches, and ghosts are all magic to make and decorate!

View Slideshow
Popular in Food

Fourth of July Cherry-Cola Cake

This chocolate cake has extra spices that bring out the distinctive cherry cola flavor.

3.5 by 11 people
Rate me!
  • Makes: 10 servings
  • Prep: 30 mins
  • Bake: 350°F according to package directions
  • Cool: 1 hr

Fourth of July Cherry-Cola Cake



  1. Preheat oven to 350 degree F. Grease and flour a 13x9x2-inch baking pan; set aside. Prepare cake mix according to package directions except substitute cherry cola for the liquid called for and add ground ginger and lime peel. Pour batter into prepared pan. Bake according to package directions. Cool for 10 minutes on a wire rack. Remove from pan; cool completely on wire rack.
  2. Use a serrated knife to cut top of cake level. Trim edges of cake. Discard trimmed pieces. Cut cake in half lengthwise into two 13x4-12-inch rectangles. Place one rectangle on a serving platter. Spread with tinted icing. Top with second rectangle. Spread with white icing. Refrigerate cake for 1 hour or until icing is set. Wrap cake in plastic wrap. Refrigerate for 4 to 24 hours before serving. Top each slice with a cherry. Makes 10 to 12 servings.

Celebration Icing



  1. In a medium mixing bowl beat butter with electric mixer until smooth. Gradually add 1 cup of the powdered sugar, beating well. Slowly beat in milk and vanilla. Gradually beat in an additional 2 cups powdered sugar. Divide the mixture in half. To half of the recipe beat in cherry spreadable fruit and red food coloring to make a pink icing. Gradually beat in enough powdered sugar for spreading consistency. To remaining half add enough powdered sugar for spreading consistency. Makes 10 to 12 servings.

Nutrition Facts (Fourth of July Cherry-Cola Cake)

    Per serving:
  • 554 kcal cal.,
  • 19 g fat
  • (6 g sat. fat,
  • 3 g polyunsaturated fat,
  • 8 g monounsatured fat),
  • 81 mg chol.,
  • 457 mg sodium,
  • 96 g carb.,
  • 76 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Recipe Collections



Loading... Please wait...