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Sangria Poke Cake

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Sangria Poke Cake
  • Prep 30 min
  • Total 4 hr 20 min
  • Servings 12
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This boozy poke cake is flavoured with all the elements of fresh and fruity white wine sangria!
Feb 6, 2017

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/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

Steps

  • 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

400 Calories, 23g Total Fat, 4g Protein, 41g Total Carbs

Nutrition Facts

Serving Size: 12
Calories
400
Total Fat
23g
Saturated Fat
11g
Cholesterol
55mg
Sodium
330mg
Total Carbs
41g
Protein
4g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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