FRUIT PUNCH CAKE || Quick & Easy || Dessert Recipes

This fruit Punch Cake is so unique, I bet you’ve never tried anything like it before! From the light and creamy frosting to the mixed fruit flavors of the gel topping and moist cake. This quick and easy dessert will be a showstopper anywhere you decide to serve it!

Ingredients:
Strawberry Box Cake Mix
3 Eggs
1/3 cup Coconut Oil
1 & 1/3 Fruit Punch

Frosting:
8 oz Cream Cheese Softened
1/3 cup Sugar
8 oz Thawed Cool Whip

Gel Topping:
2 cups Fruit Punch
1/2 cup Sugar
1/4 cup Corn Starch
3 Tbs. Water

Directions:
To make the cake start off by preheating the oven to 350 degrees F. Mix together the cake mix, eggs, coconut oil and fruit punch until all blended together and add to a well greased and floured 8 inch cake pan. Bake for 45-55 minutes. While the cake is baking make the gel topping by mixing the fruit punch and sugar in a small saucepan. While it’s heating to a simmer, mix the cornstarch with water until fully dissolved. Add it to the simmering fruit punch mixture and whisk for a few seconds until the mixture is a glossy gel like consistency. Place the mixture into the fridge and allow it to fully cool. To make the white frosting it couldn’t be any simpler! Simply mix the room temp cream cheese with the sugar until it’s completely dissolved and then fold in the cool whip. Store it in the fridge until you’re ready to assemble the cake. Once the cake is ready and fully cooled to the touch, place it on your serving plate and add all the cool whip frosting to the top. With a knife, create a one inch barrier along the edges to allow all the gel to hold inside. Pour all of that cooled gel on top and your delicious Fruit Punch cake is ready. This cake is its best if it sets at least 3 hours in the fridge, if not overnight. Enjoy!

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