A fluffy white cake soaked with raspberry gelatin, topped with creamy frosting and coconut—this Raspberry Zinger Poke Cake is a nostalgic delight!
Why You’ll Love This Recipe
- A nostalgic dessert reminiscent of classic snack cakes
- Easy to make with simple ingredients
- Infused with raspberry flavor for a fruity and refreshing twist
- Creamy whipped topping and shredded coconut add a delicious texture
- Perfect for parties, gatherings, or a sweet family treat
Ingredients
- 1 box white cake mix (plus ingredients listed on the box)
- 1 box (3 oz) raspberry gelatin
- 1 cup boiling water
- 1/2 cup cold water
- 1 container (8 oz) whipped topping, thawed
- 1 cup shredded coconut
- 1/2 cup raspberry preserves (optional, for extra flavor)
Directions
- Bake the cake: Prepare and bake the white cake according to the package directions in a 9×13-inch baking dish. Allow it to cool slightly.
- Make the gelatin: In a bowl, dissolve the raspberry gelatin in 1 cup of boiling water. Stir in 1/2 cup cold water.
- Poke the cake: Using the handle of a wooden spoon, poke holes evenly across the cake. Pour the raspberry gelatin mixture over the cake, ensuring it seeps into the holes.
- Chill: Refrigerate the cake for at least 2 hours to allow the gelatin to set.
- Frost and top: Spread raspberry preserves (if using) over the chilled cake. Then, evenly spread the whipped topping over the cake and sprinkle shredded coconut on top.
- Serve: Slice and enjoy this sweet, fruity, and creamy dessert!
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 2 hours 45 minutes (including chilling)
Servings: 12 servings
Calories: 280 kcal per serving
Variations
- Strawberry Twist: Swap raspberry gelatin for strawberry for a different berry flavor.
- Chocolate Raspberry: Add a drizzle of melted chocolate on top for a decadent touch.
- Nutty Crunch: Sprinkle chopped almonds or pecans over the frosting for extra texture.
- Dairy-Free Option: Use a non-dairy whipped topping alternative.
- Extra Tartness: Mix fresh raspberries into the preserves for a tangier topping.
Storage/Reheating
- Storage: Keep the cake covered in the refrigerator for up to 4 days.
- Freezing: Freeze individual slices wrapped tightly in plastic wrap for up to 2 months. Thaw in the refrigerator before serving.
- Reheating: Best served cold, but you can let it sit at room temperature for 10-15 minutes before enjoying.
FAQs
Can I use a homemade cake instead of a boxed mix?
Yes! A homemade white or vanilla cake works great as a base.
Do I have to use whipped topping?
You can use homemade whipped cream if you prefer a fresher alternative.
Can I use different flavors of gelatin?
Absolutely! Strawberry, cherry, or even lemon would be delicious substitutes.
What type of coconut should I use?
Sweetened shredded coconut is best, but unsweetened works if you prefer less sweetness.
Can I make this cake ahead of time?
Yes, it’s best when chilled, so making it a day in advance is a great idea.
Is this cake overly sweet?
It’s sweet but balanced with the fruitiness of raspberry. You can adjust the sweetness by using less gelatin or coconut.
How do I make clean slices?
Use a sharp knife and wipe it clean between slices for neat cuts.
Can I add fresh raspberries?
Yes! Fresh raspberries make a great garnish and add extra flavor.
What can I serve this with?
Pair it with vanilla ice cream or a hot cup of coffee for a perfect treat.
Can I use a different frosting?
If you prefer, you can use cream cheese frosting or a light buttercream.
Conclusion
Raspberry Zinger Poke Cake is a fun, easy, and delicious dessert that’s perfect for any occasion. The combination of moist cake, fruity gelatin, and creamy topping creates a nostalgic and satisfying treat. Whether for a party or just to satisfy your sweet tooth, this cake is sure to impress. Try it today and enjoy a delightful burst of raspberry flavor!
Print
Raspberry Zinger Poke Cake
- Total Time: 2 hours 45 minutes (including chilling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A fluffy white cake soaked with raspberry gelatin, topped with creamy frosting and coconut—this Raspberry Zinger Poke Cake is a nostalgic delight!
Ingredients
- 1 box white cake mix (plus listed ingredients)
- 1 box (3 oz) raspberry gelatin
- 1 cup boiling water
- 1/2 cup cold water
- 1 container (8 oz) whipped topping, thawed
- 1 cup shredded coconut
- 1/2 cup raspberry preserves (optional)
Instructions
- Bake the cake according to package directions in a 9×13-inch pan; let cool slightly.
- Dissolve raspberry gelatin in boiling water, then stir in cold water.
- Poke holes in the cake with a wooden spoon handle and pour gelatin mixture over the top.
- Refrigerate for 2+ hours until gelatin sets.
- Spread raspberry preserves (if using) over the cake, then top with whipped topping and shredded coconut.
- Slice and serve!
Notes
- For extra flavor, add a layer of raspberry preserves before frosting.
- Use fresh raspberries as a garnish for a beautiful presentation.
- Swap whipped topping for cream cheese frosting if preferred.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
