Raspberry Zinger Poke Cake
This Raspberry Zinger Poke Cake recreates the nostalgic snack with a moist white cake infused with raspberry gelatin, layered with raspberry preserves, whipped topping, and shredded coconut for a fruity, creamy dessert perfect for gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours 45 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
Instructions
- 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.
Notes
- Let the cake cool fully before adding gelatin to ensure proper absorption.
- Chill overnight for best flavor infusion.
- Optional: Top with fresh raspberries for added freshness.
- Store leftovers covered in the fridge for 3–4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 22g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Find it online: https://lauracooks.com/raspberry-zinger-poke-cake/