Big Red Cake

Confession: I’m not a baker ― not even in the slightest sense of the word. In fact, I don’t think I’ve ever baked a cake in my entire life. (End confession.) Whew. OK. That felt better! In honor of a family member’s upcoming birthday this week, however, I decided it’s high time I changed that. 

I knew I didn’t want to bake just any ordinary cake though, so I scoured the web for any recipes I could find that looked appealing but also didn’t seem too difficult. That’s when I discovered, by the glory of all things sweet and puro, the Big Red cake. Now this I’ve got to try!

The end result was amazing! The cake was delicious and sweet with that iconic Big Red flavor. Even the inside of the cake was red! Mmmm.  

Overall the recipe was easy to make and didn’t require a lot of prep time. If I, the non-baker, could do it, then this recipe will be más easy for you to make. Trust me. 

You can find the recipe below and via Big Red’s Facebook page here.

Now, let them eat cake!

Big Red Cake

Ingredients

 

Cake

  • 1 Box Yellow Cake Mix
  • 1 Cup Water
  • 3 Eggs
  • 1/3 Cup Vegetable Oil

Inside of Cake

  • 1 Small Box Cherry Gelatin
  • 1 Can Big Red (2 cans for you Big Red lovers out there)
  • 1 Cup Boiling Water

Frosting

  • 1 Small Box Vanilla Instant Pudding
  • 1 8-Oz. Tub Cool Whip
  • 2 Cups Milk

Directions

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

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

3. Pour the batter into the baking pan and spready evenly. 

4. 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. 

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

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

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

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

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

10. Add cool whip to pudding mixture and stir well. 

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

12. Let cool in refrigerator. (Tip: Let cake sit in fridge for at least 6 hours for best taste results.)

 

It’s no secret that we’re huge fans of Big Red around here at BarbacoApparel headquarters, obvs. There’s just something about the sweet drink we can’t get enough of ― and now we've got it in our cake! 

What do you think about this recipe? Would you try the Big Red cake? Let us know in the comments below!

Enjoy!

Comments

4 comments

Renee Marroquin

Renee Marroquin

Yes indeed using the pudding to top the cake first then cover with whip cream is great!

Paula Gardner

Paula Gardner

I’ve made it the way yall have made it, but another great way is to make the vanilla pudding as a topper for the jello/ big red mixture. Then finally put the cool whip on top as the frosting. Believe me with that extra cool creamy pudding as a layer. The flavors are really brought out. I also make it with all sugar free products and it comes out just as good. Try it

Dorothy miller

Dorothy miller

#bigredfan# bigredcakefan. Thanks for sharing your recipe I made it once and loved it so now I have a new desert to introduce to my family at our reunion’mmmm good

Christina

Christina

Omg! I remember trying this cake when I was a kid, (one of my aunts baked it a few times) and I absolutely loved it!! As an adult I have been wanting to bake one myself since it’s so rarely made; this recipe sounds like it will be as good as it was back then! So looking forward to trying it 👍👍

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