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Comida Kraft
Sangria Fruity Cake

Sangria Fruity Cake

1 Hr(s) 10 Min(s)
10 Min(s) Prep
1 Hr(s) Cook
Here's summer's idea of fruit cake—made with chopped cherries and apples and spiked with red wine for full-bodied sangria flavor.
What You Need
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24 servings
Original recipe yields 24 servings
1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1/2 cup red wine
1/2 cup water
1/2 cup oil
4 eggs
2 tsp. orange extract
1 small red apple, coarsely chopped
20 maraschino cherries, drained, chopped
1-1/2 cups thawed COOL WHIP Whipped Topping
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Please use alcohol responsibly.
Let's Make It
1
Heat oven to 350°F.
2
Beat first 7 ingredients in large bowl with mixer until blended. Stir in chopped apples and cherries.
3
Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
4
Bake 55 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely. Serve with COOL WHIP.
Kitchen Tips
Tip 1
Special Extra
Stir in 1/4 tsp. orange or lemon extract into the COOL WHIP before serving.
Tip 2
Substitute
Substitute sparkling apple cider for the wine.
Nutrition
Calories
170
Calories From Fat
0
% Daily Value*
Total Fat 8g
10%
Saturated Fat 2.5g
13%
Trans Fat 0g
Cholesterol 30mg
10%
Sodium 180mg
8%
Total Carbohydrates 22g
8%
Dietary Fibers 0g
Sugars 15g
30%
Protein 2g
4%
Vitamin A
0%
Vitamin C
0%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
24 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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