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
Scale
- 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
