Big Red Cake

Yield 6-10 Serves

A dreamy poke cake featuring a beloved Texas soft drink, Big Red is a perfect addition to your summer parties.


For Cake:

1 Box Yellow Cake Mix

1 Cup Water

3 Eggs

1/3 Cup Vegetable Oil

For Big Red Sauce:

1 Small Box Cherry Gelatin

1 Can Big Red

1 Cup Boiling Water

For Whipped Frosting:

1 (3.4 ounce) Box Vanilla Instant Pudding

1 (8 ounce) tub frozen whipped topping

2 Cups Milk


Preheat oven to 350°F. Spray a 9 x 13 inch baking pan with non-stick cooking spray.

For Cake:

Combine cake mix, water, oil, and eggs in a large bowl and mix. Beat with a mixer for 2–3 minutes.

Pour the batter into the baking pan and spready evenly.

Place pan in oven and bake for approximately 34—38 minutes. Use a toothpick to poke a hole in the cake. If the toothpick comes up clean, the cake is done.

Poke holes about 1/2-inch apart along the top of the cake and set aside to cool.

For Big Red Sauce:

In a medium saucepan, bring 1 cup of water to a boil. Set water aside away from heat.

Carefully mix in gelatin and stir until dissolved. Add can of Big Red and stir.

Use a ladle or spoon to pour mixture evenly over the top of the cake.

For Whipped Frosting:  

In a large bowl, combine pudding and milk and whisk until blended.

Add cool whip to pudding mixture and stir well.

Use a spatula to spread pudding and cool whip mixture evenly over the top of the cake.

Place in fridge to set for at least 4 hours.


Find more recipes at

Courses Dessert

Cuisine Texan

Recipe by Sweet Life at