Sangria poke cake is a light boozy cake that reflects all your favorite flavors of sangria! Plus you can customize the fruit flavors so it truly reflects your favorite sangria! Try combinations like mixed berry, summer melon, cherry lime, blueberry watermelon, and pineapple strawberry!
⅓cupwineor your favorite sangria for a bigger flavor punch!
Topping
2cupsheavy cream
¼cuppowdered sugar
pink, violet and red gel food coloring
Fruit to top the cake*
Instructions
Preheat the oven to 350º F.
In a large mixing bowl combine the cake mix, sugar, flour, salt, egg whites, milk, buttermilk, and sour cream, beat with an electric mixer until combined, 2-3 minutes.
Spray a 9x13 inch pan with non-stick cooking spray. Pour the batter into the pan and bake for 37-43 minutes or until a toothpick inserted in the center of the cake comes out clean
Allow the cake to cool to room temperature. Then using a fork, straw or wooden dowel, poke holes all over the cake about 1/2 inch apart. Make sure the holes go all the way to the bottom of the cake.
Prepare the jello filling, in a bowl combine the 1/4 cup boiling water, 1 tbsp strawberry jello powder and 1 tbsp orange jello powder, stir with a spatula until the gelatin dissolves. Add in the wine/sangria and stir again.
Pour this mixture all over the cake, then cover and refrigerate for 1-2 hours.
Place a metal or glass mixing bowl and beaters in the freezer for 15 minutes.
After they are chilled, add the heavy cream, powdered sugar, and very small amounts pink, violet and red gel food coloring to the bowl. You can always add in more coloring as needed. Beat for 5-8 minutes or until stiff peaks form. Spread the whipped cream over the cake.
If serving later, cover and refrigerate the cake, for up to 2 days.
Before serving add fresh fruit (we used orange slices, strawberries and blackberries) to the top of the cake. OR cut the cake into slices and top each piece with fruit.
Notes
To make this cake kid friendly, omit the wine and use 1/2 cup of water total.*orange slices, strawberries, blackberries, mint leaves (could also use blueberry, raspberry, pineapple, banana, kiwi, mango, peach, cherry!)