Sangria Fruit Dump Cake
This Sangria Fruit Dump Cake is what happens when your favorite fruity cocktail crashes a cake party—and everyone ends up tipsy and fabulous. With mixed fruit, a splash (okay, a generous glug) of sangria wine, and a blanket of white cake mix, this boozy beauty is juicy, fluffy, and ready to dazzle.
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
Alcohol content: ~1.5g (bakes off a bit, but the fun remains)
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Nutrition
Calories: 295kcalCarbohydrates: 46gProtein: 2gFat: 11gSaturated Fat: 7gFiber: 2gSugar: 26g
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