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Sangria Poke Cake

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Sangria Poke Cake
  • Prep Time 30 min
  • Total Time 4 hr 20 min
  • Servings 12
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This boozy poke cake is flavored with all the elements of fresh and fruity white wine sangria!

Ingredients

1
box Betty Crocker™ SuperMoist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1
cup water
1
box (3 oz) orange-flavored gelatin
1/4
cup sweet white wine, such as Riesling
1/4
cup brandy
1
pint heavy whipping cream
1
cup sliced fresh peaches (about 1 medium)
1
cup fresh raspberries

Directions

  • 1 Heat oven to 350°F (325°F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Cool 15 minutes; use fork or wooden skewer to poke holes all over top of cake, cleaning off end with paper towel as needed.
  • 2 Meanwhile, in 2-quart saucepan, heat 1 cup water to boiling. Remove from heat; stir in gelatin, wine and brandy until gelatin dissolves. Pour evenly over cake. Refrigerate 3 hours.
  • 3 In large bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Frost cake with whipped cream; garnish with peaches and raspberries.
Tips  

If desired, swap whipped cream with 1 container (8 oz) whipped topping, thawed.

If desired, swap brandy with calvados (apple brandy).

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
(
Calories from Fat
200
)
Daily Value
Total Fat
23g
35%
(
Saturated Fat
11g
55%
,
Trans Fat
1/2g
)
Cholesterol
55mg
18%
Sodium
330mg
14%
Potassium
110mg
3%
Total Carbohydrate
41g
14%
(
Dietary Fiber
1g
5%
,
Sugars
25g
)
Protein
4g
Daily Value*:
Vitamin A
15%
15%
Vitamin C
4%
4%
Calcium
10%
10%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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