Sangria Fruit Dump Cake
Darlings, listen. Sometimes you want a little cake. Sometimes you want a little wine. And sometimes—when the dishes are piling up and your bra’s on the doorknob—you want both in one fabulous dish that practically makes itself.
Enter: the Sangria Fruit Dump Cake, the dessert that knows how to party.
This beauty is fruity, flirty, and just boozy enough to make you feel like you’re vacationing in Spain without leaving your kitchen (or your stretchy pants).
With juicy fruit, a whisper of wine (or a shout—who are we kidding?), and the magical powers of a humble white cake mix, it’s sweet, soft, and slightly scandalous.
I served this at a girl’s night and let me tell you, Sharon asked for the recipe before she’d even finished her second bite. And Sharon doesn’t share her wine, so that’s saying something.
It’s a one-pan wonder with the charm of sangria and the sass of a dump cake. No whisking. No folding. Just dump, sip, bake, and repeat.
Sangria Fruit Dump Cake
Equipment
- 1 9" x 13" baking dish or pan
Ingredients
- 1 15-ounce can mixed fruit cocktail drained
- 1 cup frozen mixed berries don’t thaw—let 'em chill
- 1/2 cup sliced fresh strawberries
- 1/2 cup diced peaches fresh or canned, drained
- 1 cup sangria wine red or white, your diva call
- 1 box white cake mix
- 1/2 cup unsalted butter melted
- Optional: zest of 1 orange for flair
- Optional: whipped cream or vanilla ice cream for serving
Instructions
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9x13-inch baking dish (or butter it like it’s a cast member of The Bachelor).
- Dump in your mixed fruit cocktail, frozen berries, strawberries, and peaches. Spread them around like gossip at a brunch table.
- Pour that luscious sangria all over the fruit—don’t be shy, darling.
- Sprinkle the dry cake mix evenly over the top. No mixing. Resist the urge.
- Drizzle the melted butter over the cake mix as seductively as possible.
- Sprinkle orange zest on top if you’re feelin’ zesty.
- Bake for 40–45 minutes, or until golden and bubbly.
- Cool slightly, serve warm with whipped cream or vanilla ice cream—and maybe a leftover splash of sangria (for hydration, obviously).
Notes
Nutrition
Diva's Elegant Enhancements
Tropical Twist:
Swap sangria for pineapple wine and add mango and kiwi slices.
Boozy Berry Blast:
Use berry-flavored sangria and toss in blackberries and cherries.
Spiced Up:
Add a pinch of cinnamon and nutmeg to the cake mix before sprinkling for warm sangria vibes.
Presentation Suggestions:
Serve in vintage wine glasses with a spoon and a dollop of whipped cream, topped with a sprig of mint—because we’re classy like that.
Or go full diva and top it with sparkly sugar and edible flowers. If anyone asks if it’s dessert or a cocktail, just smile and say, “Yes.”
Ready to stir up a little mischief in your baking dish?
Try this Sangria Fruit Dump Cake and bring the fiesta to your fork! 
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