Description
This Raspberry Zinger Poke Cake is a nostalgic dessert that combines a moist white cake with layers of tangy raspberry gelatin, sweet raspberry preserves, creamy Cool Whip, and shredded coconut. It’s the perfect crowd-pleasing treat for any occasion and comes together quickly with simple ingredients.
Ingredients
- 1 box white cake mix (18.25 oz)
- Ingredients listed on the cake mix to prepare the cake
- 1 box raspberry-flavored gelatin (3 oz)
- 2 cups hot water
- 1 jar raspberry preserves (10 oz)
- 1 tub Cool Whip, thawed (8 oz)
- 1 bag shredded coconut (7 oz)
Instructions
- Prepare the Cake Mix: Preheat your oven to the temperature specified on the cake mix box (usually 350°F/175°C). Prepare the cake mix according to package instructions and bake it in a greased 9×13-inch pan.
- Cool the Cake: Let the cake cool in the pan for about 15-20 minutes.
- Make the Gelatin Mixture: Dissolve the raspberry-flavored gelatin in 2 cups of hot water in a medium bowl. Stir until fully dissolved.
- Poke the Cake: Use the back of a wooden spoon, a skewer, or a fork to poke holes evenly across the surface of the cake.
- Pour the Gelatin: Slowly pour the gelatin mixture over the entire cake, allowing it to seep into the holes. Refrigerate for at least 1 hour to let the gelatin set.
- Spread Raspberry Preserves: Once the gelatin has set, spread the raspberry preserves evenly over the surface of the cake.
- Add Cool Whip Layer: Spread the thawed Cool Whip evenly over the preserves for a creamy layer.
- Sprinkle Coconut: Evenly sprinkle the shredded coconut over the Cool Whip to finish the Zinger-inspired topping.
- Chill and Serve: Cover the cake and refrigerate for at least another hour before serving. Slice and serve chilled for the best flavor.
Notes
- Make Ahead: This cake can be made a day in advance, as the flavors deepen with time.
- Storage: Store leftovers covered in the refrigerator for up to 5 days.
- Customization: Swap raspberry preserves for strawberry preserves, or use chocolate cake mix for a unique twist.
- Freezing Tip: The base cake can be frozen before adding the Cool Whip and coconut layers.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American