Big Red Cake Recipe

This vibrant Big Red Cake is a delightful Texan take on the popular poke cake. We all know and love poke cakes - those moist cakes generously poked with holes to absorb a delicious sauce or pudding. This recipe takes that concept and infuses it with the unique flavor of Big Red soda, a Texas favorite. The result? A delightful cake with a vibrant cherry flavor and a creamy, cool pudding frosting.
Whether you're a Texan at heart or just looking for a unique and refreshing dessert, this Big Red Cake is sure to please. It's surprisingly easy to make, too, and comes together in under an hour. So ditch the ordinary and whip up a Big Red Cake today!

Ingredients

• For the Cake:
• 1 box yellow cake mix
• 1 cup water
• 3 eggs
• 1/3 cup vegetable oil
• For the Big Red Sauce:
• 1 small box cherry gelatin
• 1 can (12 fl oz) Big Red soda
• 1 cup boiling water
• For the Whipped Frosting:
• 1 (3.4 ounce) box vanilla instant pudding
• 1 (8 ounce) tub frozen whipped topping
• 2 cups milk

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. Make the Cake: In a large bowl, combine the cake mix, water, eggs, and vegetable oil. Beat with an electric mixer for 2-3 minutes until smooth. Pour batter into the prepared pan.
3. Bake for 34-38 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
4. Make the Big Red Sauce: In a medium saucepan, bring 1 cup of water to a boil. Remove from heat and stir in the cherry gelatin until dissolved. Add the can of Big Red soda and stir well.
5. Poke the Cake: Once the cake is cool, use a straw or fork to poke holes all over the top of the cake, about 1/2 inch apart. Slowly pour the Big Red sauce over the top of the cake, letting it soak into the holes.
6. Make the Whipped Frosting: In a large bowl, whisk together the instant pudding mix and milk until thickened. Fold in the thawed whipped topping until well combined.
7. Frost the Cake: Spread the whipped frosting evenly over the top of the Big Red Cake. Refrigerate for at least 4 hours, or until set.
8. Tips:
9. For an extra cherry flavor, add a handful of chopped maraschino cherries to the cake batter before baking.
10. If you don't have cherry gelatin, you can substitute another flavor of gelatin or even leave it out altogether.
11. You can also use Cool Whip instead of making your own whipped frosting.