Tropical Sangria Poke Cake

By srumbel

This easy to make Tropical Sangria Poke Cake is spiked with white wine mango gelatin and then topped off with a fruity whipped topping frosting...
from thefrugalfoodiemama.com

Ingredients

• 1 box of white cake mix (plus ingredients listed on box for making the cake)
• 1 cup boiling water
• 1 (3oz) box of mango flavored gelatin (could use orange, pineapple, or strawberry as well)
• 1/2 cup chilled white wine
• For the whipped topping frosting
• 4 oz of whipped topping, thawed
• 1 cup of pineapple chunks (fresh or canned)
• 1 cup chopped peach slices (fresh or canned)
• Fresh strawberry slices for topping and garnishing

Details

Preparation time 15mins
Cooking time 300mins

Preparation

Step 1

Prepare the cake batter and bake the cake according to the box directions for a 13x9 inch cake. Cool the cake for at least 15 minutes in the pan and then poke holes in the cake in 1/2 inch intervals with a fork.

Add the boiling water to the gelatin and mix until the gelatin is dissolved. Stir in the chilled white wine. Pour the gelatin/wine mixture evenly over the cake. Refrigerate the cake for at least 3 hours.

Before serving the cake, prepare the whipped topping frosting. In a large mixing bowl, combined the thawed whipping topping, the pineapple chunks, and chopped peaches. Using a rubber spatula, fold the 3 ingredients together until well combined. Top the cake with the frosting and then garnish with fresh strawberry slices. Serve immediately.
Enjoy!
Be sure to cover and refrigerate any leftover cake. Enjoy within 3-5 days.
(12 servings)