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Raspberry Zinger Poke Cake

Delightful Raspberry Zinger Poke Cake for Your Next Gathering

This Raspberry Zinger Poke Cake captures joy in every bite, featuring moist white cake soaked in raspberry gelatin and topped with whipped cream and coconut.
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Prep Time 45 minutes
Cook Time 30 minutes
Chilling Time 4 hours
Total Time 5 hours 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box premium white cake mix Use gluten-free cake mix for a gluten-free alternative.
  • as per box ingredients listed on box to prepare cake Follow specific instructions for eggs, oil, or water.
For the Gelatin Layer
  • 1 box raspberry-flavored gelatin Store brand is acceptable.
  • 1 cup hot purified water
For the Filling
  • 1 cup high-quality raspberry preserves Can substitute with strawberry preserves.
For the Topping
  • 1 container whipped topping (thawed) Homemade whipped cream for a fresher taste is a good alternative.
  • 1 cup unsweetened shredded coconut Omit if allergic.

Equipment

  • electric mixer
  • 9x13 inch baking pan
  • mixing bowl
  • spatula
  • Plastic wrap
  • wire rack

Method
 

Step-by-Step Instructions for Raspberry Zinger Poke Cake
  1. Preheat your oven to 350°F (175°C). In a large bowl, combine the cake mix with the ingredients specified on the box, beat for 2 minutes, pour into a greased pan, and bake for 25–30 minutes.
  2. Let the cake cool in the pan for about 30 minutes, then invert onto a wire rack to cool completely.
  3. Poke holes evenly spaced across the top of the cooled cake using a wooden spoon handle.
  4. Dissolve the gelatin in 1 cup of hot purified water and pour it over the poked holes in the cake. Let absorb for about 15 minutes.
  5. Warm the raspberry preserves in the microwave for 20 seconds and spread evenly over the cake.
  6. Spread the thawed whipped topping evenly over the raspberry preserves.
  7. Sprinkle shredded coconut over the whipped topping.
  8. Cover with plastic wrap and refrigerate for at least 4 hours before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 47gProtein: 3gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 25gCalcium: 2mgIron: 4mg

Notes

For best flavor, consider chilling the cake overnight before serving.

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