Raspberry Zinger Poke Cake
A nostalgic Raspberry Zinger Poke Cake that combines sweet and tart flavors for a delightful dessert experience.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 150 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 Box White Cake Mix
- Ingredients for the Cake (usually eggs, oil, and water)
- 1 (3 oz) Box Raspberry Gelatin (Jell-O)
- 1 Cup Boiling Water
- ½ Cup Cold Water
- 1 (10 oz) Jar Seedless Raspberry Jam
- 1 Tub (8 oz) Whipped Topping (Cool Whip)
- 2 Cups Sweetened Shredded Coconut
- Fresh Raspberries (optional, for garnish)
Instructions
- Prepare the Cake Mixture: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In a large mixing bowl, combine the white cake mix with the eggs, oil, and water as per the instructions on the box. Mix until just combined.
- Bake the Cake: Pour the batter into the prepared pan. Bake for 25-30 minutes or until a toothpick comes out clean.
- Make the Gelatin: In a separate bowl, dissolve the raspberry gelatin powder into 1 cup of boiling water. Stir until fully dissolved and mix in ½ cup cold water.
- Poke Holes in the Cake: As soon as your cake is out of the oven and still warm, poke holes all over the top.
- Pour the Gelatin: Carefully pour the raspberry gelatin over the warm, poked cake. Let it cool to room temperature, then refrigerate for at least 2 hours.
- Add the Jam: Once the cake has chilled, spread the raspberry jam evenly over the top.
- Frost with Whipped Topping: Spread the thawed Cool Whip generously over the jam layer.
- Top with Coconut: Sprinkle the sweetened shredded coconut all over the top.
- Garnish and Chill: If using fresh raspberries, scatter them on top. Cover and refrigerate for at least another hour before serving.
Notes
This cake tastes even better the next day, as the flavors meld beautifully. Can be frozen, but add whipped topping after thawing for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: poke cake, raspberry cake, dessert, summer dessert, nostalgic cake