Description
Raspberry Zinger Poke Cake brings nostalgic diner dessert vibes straight to your kitchen table. Creamy, tangy layers with a raspberry twist make this simple cake a total crowd-pleaser that guarantees smiles around your gathering.
Ingredients
Scale
Main Ingredients:
- 1 box white or yellow cake mix
- 1 package 3 ounces raspberry-flavored gelatin
- 1 container whipped topping
Supporting Ingredients:
- ½ cup raspberry preserves or jam
- 1 cup shredded coconut
Baking Ingredients:
- Eggs (as specified on cake mix box)
- Oil (as specified on cake mix box)
- Water (as specified on cake mix box)
- 1 cup boiling water
- ½ cup cold water
- Fresh raspberries (optional)
Instructions
- Preheat your oven to 350F. Grease a 9×13-inch baking dish thoroughly with cooking spray or butter.
- Mix the white cake mix according to package instructions, using the specified eggs, oil, and water amounts.
- Pour the prepared cake batter into the greased baking dish, spreading it evenly with a spatula.
- Bake the cake at 350F for 25-30 minutes until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for 10-15 minutes after removing it from the oven.
- Use a wooden spoon handle to poke holes across the entire cake surface, spacing them about 1 inch apart.
- Dissolve the 3-ounce raspberry gelatin packet in 1 cup of boiling water, then stir in ½ cup cold water.
- Slowly pour the gelatin mixture over the cake, ensuring it seeps into each hole completely.
- Let the gelatin set for 15 minutes at room temperature.
- Spread ½ cup of raspberry preserves evenly across the cake’s surface.
- Cover the entire cake with a full container of whipped topping, using a spatula to create a smooth layer.
- Sprinkle 1 cup of shredded coconut over the whipped topping, covering the entire cake.
- Refrigerate the cake for 2-3 hours to allow flavors to blend and gelatin to set completely.
- Optional: Garnish with fresh raspberries before serving.
Notes
- Toasting the coconut brings out a deeper, nuttier flavor that adds amazing texture and richness to the cake’s final presentation.
- For a gluten-free version, swap the regular cake mix with a gluten-free boxed cake mix and ensure your gelatin is certified gluten-free.
- Make sure to poke holes generously and evenly across the cake’s surface so the raspberry gelatin distributes beautifully throughout each slice.
- Chilling the cake for the full recommended time helps the flavors meld and allows the gelatin to set completely, creating a more cohesive and delicious dessert.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 285 kcal
- Sugar: 24 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg