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Sangria Poke Cake

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  • Prep 30 min
  • Total 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!
Updated Sep 20, 2016
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  • 1 box Betty Crocker™ Super Moist™ 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


  • 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.

Expert Tips

  • tip 1
    If desired, swap whipped cream with 1 container (8 oz) whipped topping, thawed.
  • tip 2
    If desired, swap brandy with calvados (apple brandy).

Nutrition Information

No nutrition information available for this recipe
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