Inspired by the iconic snack cake, this Raspberry Zinger Poke Cake is a retro treat that combines the soft fluffiness of white cake with the tangy sweetness of raspberry gelatin and preserves. Topped with a cloud of whipped topping and a generous sprinkle of shredded coconut, it’s a dessert that’s equal parts fun, fruity, and fabulous. Perfect for potlucks, birthdays, or summer cookouts, this cake is a guaranteed conversation starter—and it’s incredibly simple to make.
Ingredients
- 1 box white cake mix (plus ingredients listed on the box: usually eggs, oil, and water)
- 1 box (3 oz) raspberry-flavored gelatin (Jell-O)
- 2 cups hot water
- 1 jar (about 12 oz) raspberry preserves (seedless preferred)
- 1 tub (8 oz) Cool Whip or whipped topping
- 1 bag (about 2 cups) sweetened shredded coconut
- Optional garnish: fresh raspberries, mint leaves, or a drizzle of raspberry sauce
Instructions
1. Bake the Cake
- Preheat your oven according to the cake mix instructions (typically 350°F or 175°C).
- Prepare the white cake mix as directed on the box and pour the batter into a greased 9×13-inch baking pan.
- Bake according to package directions, usually 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow the cake to cool for about 30 minutes.
2. Poke the Cake
- Once the cake has cooled slightly, use the handle of a wooden spoon or a meat fork to poke holes all over the cake. Space them about 1 inch apart and go about halfway down into the cake.
- The more holes, the better the gelatin can soak in and infuse the cake with flavor.
3. Add the Raspberry Gelatin
- In a medium bowl, dissolve the raspberry gelatin in 2 cups of hot water. Stir until completely dissolved.
- Slowly pour the gelatin mixture evenly over the entire cake, making sure to fill the holes as much as possible.
- Let the cake sit for 10–15 minutes to absorb the gelatin.
4. Spread the Raspberry Preserves
- Microwave the raspberry preserves for about 30 seconds to make them easier to spread.
- Gently pour and spread the preserves over the top of the cake, creating a glossy, fruity layer.
5. Top with Whipped Topping and Coconut
- Spread the Cool Whip evenly over the raspberry layer.
- Sprinkle the shredded coconut generously over the top, covering the entire surface.
- For a festive touch, you can tint the coconut with a few drops of red food coloring before sprinkling it on.
6. Chill and Serve
- Refrigerate the cake for at least 4 hours, or overnight for best results. This allows the flavors to meld and the gelatin to fully set.
- Slice and serve chilled. Garnish with fresh raspberries or mint leaves if desired.
Tips & Variations
- Flavor Swap: Try using strawberry or cherry gelatin for a different fruity twist.
- Homemade Touch: Use homemade whipped cream instead of Cool Whip for a richer topping.
- Tropical Vibes: Add a layer of crushed pineapple (drained) under the whipped topping for a tropical variation.
- Make Ahead: This cake is ideal for making a day in advance—it gets better as it sits!
This Raspberry Zinger Poke Cake is a nostalgic delight that’s as fun to make as it is to eat. Want to try a lemon-blueberry version next or turn it into cupcakes? I’ve got plenty of playful twists to explore!
【Source: Love Bakes Good Cakes】