Name: Raspberry Zinger Poke Cake
Prep time: 15 min
Cook time: 30 min
Total time: 4 h 45 min
Cuisine: American
Ingredients: 1 box white cake mix (about 18 oz); Ingredients required on the cake mix box (water, oil, eggs or egg whites); 1 (3 oz) package raspberry gelatin; 2 cups hot water; 1 (10 oz) jar raspberry preserves; 1 (8 oz) tub thawed whipped topping (like Cool Whip); 1 (7 oz) bag unsweetened shredded coconut

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I created this Raspberry Zinger Poke Cake to recreate the nostalgic raspberry Zinger snack–a moist white sheet cake infused with raspberry gelatin, topped with raspberry preserves, whipped topping, and shredded coconut for a sweet, fruity finish.

Why You’ll Love This Recipe

I love how effortlessly this cake combines bright raspberry flavor with creamy and coconutty textures. It’s easy, colorful, and perfect for gatherings—while giving me that childhood joy with every bite.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 box white cake mix (about 18 oz)
Ingredients required on the cake mix box (water, oil, eggs or egg whites)
1 (3 oz) package raspberry gelatin
2 cups hot water
1 (10 oz) jar raspberry preserves
1 (8 oz) tub thawed whipped topping (like Cool Whip)
1 (7 oz) bag unsweetened shredded coconut

directions

Preheat the oven and prepare the white cake batter according to box instructions; bake in a greased 9×13-inch pan.
Cool the cake for about 30 minutes.
Poke holes about an inch apart using a wooden spoon handle or fork halfway through the cake.
Dissolve raspberry gelatin in 2 cups hot water; pour over the cake, focusing on filling the holes.
Microwave preserves for about 30 seconds until spreadable, then spread evenly over the cake.
Evenly spread the whipped topping over the preserves.
Sprinkle shredded coconut over the top.
Refrigerate at least 4 hours (or overnight) before slicing and serving.

Servings and timing

This recipe yields about 24 servings, ideal for parties or potlucks. Prep takes around 15 minutes, bake time is approximately 30 minutes, plus cooling and chilling, so I plan for about 45 minutes hands-on time and at least 4 hours chilling.

Variations

Flavor swaps: Replace raspberry gelatin and preserves with strawberry, blueberry, or cherry for a twist.
Toppings: Use fresh whipped cream instead of whipped topping, or substitute coconut with chopped nuts or omit it.
Fruit enhancement: Top slices with fresh raspberries or strawberries for added texture and freshness.

storage/reheating

I always store any leftover cake covered in the fridge—it stays fresh for up to 3–4 days. I don’t recommend reheating since it’s served cold. For long-term storage, I’ve frozen individual slices in airtight containers; they thaw beautifully overnight in the fridge.

FAQs

What if I don’t have a 9×13‑inch pan?

I find that any similar-sized baking dish works fine. I just make sure the cake layer isn’t too thick to ensure even baking.

Can I prepare it a day ahead?

Absolutely! In fact, I think it tastes even better after chilling overnight— the gelatin infuses deeper flavor.

Is coconut necessary?

I love the texture coconut adds, but it’s optional. It can be skipped, replaced with chopped nuts, or left plain.

Can I use homemade cake instead of mix?

Yes—when I make it from scratch, I use a white butter cake recipe and follow the same poking and gelatin steps.

How do I make sure the gelatin seeps properly?

I let the cake cool fully before poking, and I pour the gelatin slowly into the holes to ensure it absorbs evenly.

Conclusion

This Raspberry Zinger Poke Cake is my go-to when I want a vibrant, easy dessert that blends fruity, creamy, and coconutty flavors—without a fuss. It’s nostalgic, crowd-pleasing, and endlessly adaptable. I hope it brings a smile to your table!