Sangria Poke Cake

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

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/85 g) orange-flavoured gelatin

1/4 cup sweet white wine, such as Riesling

1/4 cup brandy

1 pint (2 cups/500 mL) heavy whipping cream

1 cup sliced fresh peaches (about 1 medium)

1 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.