Raspberry Zinger Poke Cake is about to become your new favorite dessert for any occasion!
Whether you’re planning a Thanksgiving dinner party, a summer BBQ, or a Christmas celebration, this cake fits right in.
It’s a delightful blend of moist white cake, raspberry goodness, and a light, fluffy topping that will leave everyone asking for seconds.
Plus, it’s so easy to make that you’ll want to add it to your collection of favorite cake recipes.
Perfect for those who love a sweet, fruity twist on classic poke cake recipes, this Raspberry Zinger Poke Cake will be a hit at your next gathering!
Raspberry Zinger Poke Cake Ingredients
Here’s why each ingredient makes this cake a showstopper:
- White Cake Mix: The base of our cake, offering a light and fluffy texture that pairs perfectly with the fruity flavors.
- Ingredients Listed on the Box to Prepare Cake: Keep it simple! Just follow the box instructions for a perfect cake every time.
- Raspberry-Flavored Gelatin: Adds a burst of raspberry flavor and helps create those iconic poke cake pockets filled with deliciousness.
- Water: Used to dissolve the gelatin, ensuring it seeps perfectly into every hole you create.
- Raspberry Preserves: Intensifies the raspberry flavor and gives the cake a luscious, slightly tart finish.
- Whipped Topping: Light, fluffy, and the perfect contrast to the dense, moist cake and rich raspberry preserves.
- Unsweetened Shredded Coconut: Adds a delightful texture and a subtle flavor that brings everything together, reminiscent of a classic Raspberry Zinger.
Tips and Notes
- Use a Wooden Spoon: When poking holes in your cake, a wooden spoon’s handle creates perfect-sized pockets for the gelatin and preserves.
- Warm Your Preserves: Microwave the raspberry preserves for about 30 seconds to make them easier to spread. This will help create a smooth layer on top of your cake.
- Refrigerate for Best Results: This cake tastes even better after it’s had time to chill in the fridge for a few hours. The flavors meld together beautifully, and the cake firms up perfectly.
- Customize Your Cake: Not a fan of coconut? Try topping with chopped nuts or white chocolate shavings for a different twist.
- Double the Recipe for Larger Gatherings: This cake is a crowd-pleaser, so consider doubling the recipe if you’re serving a large group.
How to Make Raspberry Zinger Poke Cake
- Prepare the Cake: Follow the instructions on your white cake mix box to prepare the batter. Pour the batter into a 9×13-inch baking pan and bake as directed on the box.
- Cool the Cake: Once baked, let the cake cool at room temperature for about 30 minutes.
- Make the Holes: After the cake has cooled, use the end of a wooden spoon to poke holes all over the cake. Make sure the holes are evenly spaced and go about halfway into the cake.
- Prepare and Pour the Gelatin: Mix the raspberry-flavored gelatin with 2 cups of hot water until it’s fully dissolved. Pour the gelatin mixture evenly over the cake, making sure it fills all the holes.
- Add Raspberry Preserves: Warm the raspberry preserves in the microwave for about 30 seconds to make them easier to spread. Spread the preserves evenly over the top of the cake.
- Apply Whipped Topping: Spread the whipped topping over the raspberry preserves, making sure it covers the cake evenly.
- Sprinkle Coconut: Finish by sprinkling the unsweetened shredded coconut evenly over the whipped topping.
- Chill the Cake: Place the cake in the refrigerator and let it chill for at least 4 hours before serving. This allows the flavors to meld together beautifully!
Storage
- Refrigerate Leftovers: Store any leftover cake in an airtight container or cover the cake pan with plastic wrap. Keep it in the fridge to maintain freshness.
- Consume Within a Week: For the best taste and texture, enjoy the cake within 5-7 days.
- Freeze for Longer Storage: If you want to keep the cake for longer, slice it into portions, wrap them individually in plastic wrap, and store them in the freezer for up to 3 months. Thaw in the refrigerator before serving.
Enjoy your delicious Raspberry Zinger Poke Cake—it’s sure to be a new favorite on your dessert table!
Yield: 24 servings
Raspberry Zinger Poke Cake Recipe
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Raspberry Zinger Poke Cake is your new go-to dessert, combining moist white cake with sweet raspberry gelatin, rich preserves, and a light whipped topping. Finished with shredded coconut, this cake is perfect for any occasion, from summer picnics to holiday feasts. Everyone will ask for seconds!
Ingredients
- 1 package 18.25oz. of premium white cake mix
- Ingredients listed on box to prepare cake
- 1 package 3 oz. of raspberry-flavored gelatin
- 2 cups of hot purified water
- 1 container 10 oz. of high-quality raspberry preserves
- 1 container 8 oz. of whipped topping, previously thawed
- 1 packet 7 oz. of unsweetened shredded coconut
Instructions
- Prepare the Cake: Follow the instructions on your white cake mix box to prepare the batter. Pour the batter into a 9×13-inch baking pan and bake as directed on the box.
- Cool the Cake: Once baked, let the cake cool at room temperature for about 30 minutes.
- Make the Holes: After the cake has cooled, use the end of a wooden spoon to poke holes all over the cake. Make sure the holes are evenly spaced and go about halfway into the cake.
- Prepare and Pour the Gelatin: Mix the raspberry-flavored gelatin with 2 cups of hot water until it’s fully dissolved. Pour the gelatin mixture evenly over the cake, making sure it fills all the holes.
- Add Raspberry Preserves: Warm the raspberry preserves in the microwave for about 30 seconds to make them easier to spread. Spread the preserves evenly over the top of the cake.
- Apply Whipped Topping: Spread the whipped topping over the raspberry preserves, making sure it covers the cake evenly.
- Sprinkle Coconut: Finish by sprinkling the unsweetened shredded coconut evenly over the whipped topping.
- Chill the Cake: Place the cake in the refrigerator and let it chill for at least 4 hours before serving. This allows the flavors to meld together beautifully!
Notes
- Use a Wooden Spoon: When poking holes in your cake, a wooden spoon's handle creates perfect-sized pockets for the gelatin and preserves.
- Warm Your Preserves: Microwave the raspberry preserves for about 30 seconds to make them easier to spread. This will help create a smooth layer on top of your cake.
- Refrigerate for Best Results: This cake tastes even better after it’s had time to chill in the fridge for a few hours. The flavors meld together beautifully, and the cake firms up perfectly.
- Customize Your Cake: Not a fan of coconut? Try topping with chopped nuts or white chocolate shavings for a different twist.
- Double the Recipe for Larger Gatherings: This cake is a crowd-pleaser, so consider doubling the recipe if you’re serving a large group.
How to Make Raspberry Zinger Poke Cake
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 208Total Fat 11gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 3gCholesterol 3mgSodium 89mgCarbohydrates 27gFiber 2gSugar 18gProtein 2g
