Skip to main content

Sangria Poke Cake

(0 reviews)
Sangria Poke Cake
  • Prep Time 30 min
  • Total Time 4 hr 20 min
  • Servings 12
  • Pinterest
    639
  • Fave
    420
  • Email
    0
  • Facebook
    239
  • Print
    840

  • Pinterest
    639
  • Fave
    420
  • Email
    0
  • Facebook
    239
  • Print
    840

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 
No nutrition information available for this recipe
See More  
More To Explore
powered by ZergNet

Comments (0)

Add a Review

From Around the Web

powered by ZergNet