Scale

For the Cake:

1 box vanilla or white cake mix (plus ingredients listed on the box)

1/4 cup orange juice

1 tablespoon lemon zest

1 cup mixed fresh fruit (peaches, strawberries, blueberries, grapes)

For the Sangria Glaze:

1/2 cup white wine (or grape juice for non-alcoholic)

1/4 cup sugar

1 tablespoon lemon juice

Prepare cake mix according to box instructions, adding orange juice and lemon zest.

Fold in half the chopped fruit and pour into a greased 9×13-inch pan.

Bake as directed; let cool completely.

In a small pot, heat wine, sugar, and lemon juice until sugar dissolves. Cool.

Poke holes in the cake with a skewer and pour glaze over the top.

Chill for 1 hour, then top with remaining fruit before serving.