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Raspberry Zinger Poke Cake


  • Author: Annabel
  • Total Time: 2 hours 50 minutes
  • Yield: 12 servings

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