Sangria Poke Cake

This boozy poke cake is flavored with all the elements of fresh and fruity white wine sangria! MORE+ LESS-

By Tablespoon Kitchens

September 20, 2016

box Betty Crocker™ Super Moist™ white cake mix

Water, vegetable oil and egg whites called for on cake mix box

cup water

box (3 oz) orange-flavored gelatin

1/4

cup sweet white wine, such as Riesling

1/4

cup brandy

pint heavy whipping cream

cup sliced fresh peaches (about 1 medium)

cup fresh raspberries

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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.