Ingredients
- 1 box (15.25 oz) vanilla cake mix
- Ingredients listed on the cake mix box (eggs, oil), replacing the water with root beer
- 1¼ cups root beer, divided
- 1 can (14 oz) sweetened condensed milk
- 1 tub (8 oz) whipped topping, thawed
- 12 maraschino cherries
- Caramel sauce, for drizzling (optional)
Instructions
- Mix the batter. Preheat the oven per the cake mix box directions. Prepare the batter using the box ingredients, but replace the water with ¾ cup root beer — this bakes the float flavor right in.
- Bake. Pour into a greased 9x13-inch baking dish and bake about 30 minutes, until a toothpick inserted in the center comes out clean.
- Poke it. While the cake is still warm, poke holes all over with the handle of a wooden spoon. Big holes = more soak.
- Soak it. Whisk the sweetened condensed milk with the remaining ½ cup root beer; pour evenly over the cake so it sinks into the holes.
- Chill. Cover and refrigerate at least 2 hours (or overnight) so the flavors meld and the cake firms up.
- Top and serve. Spread the whipped topping over the chilled cake. Top with maraschino cherries and a drizzle of caramel sauce, if using. Slice and serve cold.
💡 Poke cake tips
Poke the holes while the cake is warm — it absorbs the soak far better. Use a flat-bottomed pour so every slice gets the root beer treatment. Overnight chilling makes it even better, so this is a perfect make-ahead party dessert. Keep leftovers covered in the fridge up to 4 days.
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