Sangria Poke Cake

So yummy and a perfect summer dessert!  This boozy cake is a real crowd pleaser – perfect to bring to a summer BBQ or to the lake!  I use Myx Tropical Sangria - it's delicious!

 

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INGREDIENTS

1 box Betty Crocker™ Super Moist™ white cake mix
1 ½ cup sangria
1 pint heavy whipping cream
1 tsp vanilla
3 Tbsp powdered sugar
1 cup sliced fresh peaches (about 1 medium)
1 cup fresh raspberries

DIRECTIONS

  • Heat oven to 350°F and 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.
  • Pour sangria evenly over cake. Refrigerate 3 hours.
  • In large bowl, beat whipping cream, vanilla, and powdered sugar, with electric mixer on high speed until soft peaks form. Frost cake with whipped cream; garnish with peaches and raspberries.
DessertMarie KellyMilford KitchenCake, poke cake, sangria, how to make sangria poke cake, sangria poke cake recipeComment