Raspberry Zinger Poke Cake is a vibrant, nostalgic dessert that starts with a simple boxed white cake mix and transforms into a luscious, raspberry-infused treat. Perfect for summer potlucks, family gatherings, or just when you need a fruity fix, this cake combines the tart sweetness of raspberry gelatin and preserves with a fluffy whipped topping and coconut crunch. It’s as delicious as it is easy to make, requiring minimal ingredients but delivering maximum flavor. Whether you’re a seasoned baker or just starting out, this no-fuss dessert is sure to impress.
Why You’ll Love This Raspberry Zinger Poke Cake
This cake is a guaranteed crowd-pleaser! It’s refreshingly light with layers of raspberry flavor and a delightful texture from the coconut topping. The gelatin soaks into the cake, creating beautiful ribbons of flavor in every bite. It’s also quick to prepare and ideal for making ahead of time. Plus, it’s a playful nod to the classic Hostess Raspberry Zinger snack cake, making it both a nostalgic treat and a modern dessert all in one.
Ingredients
- 1 box (18.25 oz) white cake mix
- Everything needed to make the cake as directed on the package (typically eggs, oil, and water)
- 1 package (3 oz) raspberry-flavored gelatin (like Jello)
- 2 cups hot water
- 1 jar (10 oz) raspberry preserves, preferably seedless
- 1 tub (8 oz) Cool Whip, thawed
- 1 bag (7 oz) sweetened shredded coconut
Step-by-Step: How to Make Raspberry Zinger Poke Cake
- Bake the cake: Preheat your oven and follow the directions on the cake mix box to bake in a 9×13-inch pan. Let the cake cool for 30 minutes once baked.
- Poke the cake: Use the handle of a wooden spoon or a meat fork to create evenly spaced holes about an inch apart across the cake.
- Prepare the gelatin: Stir the raspberry gelatin into 2 cups of hot water until completely dissolved. Pour it slowly over the cake, focusing on filling the holes.
- Apply the preserves: Warm the raspberry preserves in the microwave for around 30 seconds to soften, then spread them evenly over the top of the cake.
- Finish with topping: Smooth a generous layer of Cool Whip over the entire cake, then sprinkle shredded coconut liberally on top.
- Refrigerate and enjoy: Chill the cake in the refrigerator for at least 4 hours before serving to allow the flavors to meld beautifully.
Helpful Tips
- Use seedless preserves if you prefer a smoother consistency.
- Chill the cake thoroughly for the cleanest slices.
- For finer and more frequent holes, use a toothpick instead of a spoon handle.
- Enhance flavor depth by lightly toasting the coconut before adding.
Substitutions And Variations
- Cake base: Swap in yellow or angel food cake for a unique spin.
- Gelatin: Try strawberry or cherry flavors instead of raspberry.
- Jam: Add a little lemon zest for extra zing.
- Topping: Substitute Cool Whip with stabilized homemade whipped cream.
- Nutty twist: Replace coconut with toasted almonds or omit entirely.
Storage Instructions
Keep any uneaten Raspberry Zinger Poke Cake in an airtight container in the fridge. It stays fresh for up to five days. For the best taste and texture, always serve it chilled.
Nutritional Information
Each serving (based on 20 servings) contains approximately:
- Calories: 115
- Carbohydrates: 23g
- Protein: 1g
- Fat: 2g
- Saturated Fat: 1g
- Cholesterol: 0.2mg
- Sodium: 173mg
- Sugar: 14g
Serving Suggestions
Serve chilled with a garnish of fresh raspberries for extra flair. For an indulgent touch, drizzle with chocolate or raspberry sauce. It’s especially delightful paired with a scoop of vanilla ice cream.
Frequently Asked Questions About Raspberry Zinger Poke Cake
Can I make this cake in advance? Absolutely! This dessert is best when prepared ahead of time so the gelatin can fully set and the flavors have time to blend.
Can I freeze Raspberry Zinger Poke Cake? Freezing is not recommended, as the texture of the gelatin and whipped topping can become compromised. It’s best enjoyed fresh from the fridge.
What can I use if I don’t have raspberry gelatin? You can substitute with any red-flavored gelatin like cherry or strawberry for a similar flavor profile.
Is it okay to use homemade whipped cream? Yes! Stabilized homemade whipped cream can be a delicious and fresh-tasting replacement for Cool Whip.
How long does it need to chill before serving? Refrigerate for a minimum of four hours, though overnight chilling yields the best flavor and texture.
Conclusion
Thanks so much for stopping by and checking out this Raspberry Zinger Poke Cake recipe! It’s one of my absolute favorites for its sweet simplicity and vibrant raspberry flavor. Whether you’re whipping it up for a party or just to treat yourself, it’s sure to become a go-to in your dessert rotation. I hope you enjoy every bite of this fruity, creamy, and coconut-topped delight. Happy baking, and thanks for being part of this food-loving community!
Print
Raspberry Zinger Poke Cake
- Total Time: 4 hours 45 minutes
- Yield: 20 servings 1x
Description
Raspberry Zinger Poke Cake is a fun, fruity dessert made with white cake, raspberry Jello, preserves, Cool Whip, and coconut.
Ingredients
1 box (18.25 oz) white cake mix
Ingredients to prepare cake (eggs, oil, water)
1 package (3 oz) raspberry gelatin
2 cups hot water
1 jar (10 oz) raspberry preserves (seedless preferred)
1 tub (8 oz) Cool Whip, thawed
1 bag (7 oz) shredded sweetened coconut
Instructions
Preheat oven and prepare white cake mix in a 9×13-inch pan. Bake as directed. Cool for 30 minutes.
Poke holes across cake using the handle of a spoon or fork tines.
Dissolve raspberry gelatin in hot water. Pour over cake, aiming for the holes.
Microwave preserves for 30 seconds. Spread evenly over cake.
Cover with Cool Whip and sprinkle with shredded coconut.
Chill in refrigerator for at least 4 hours before serving.
Notes
Use seedless preserves for a smoother texture. Chill thoroughly for clean slices. Try toasting coconut for deeper flavor
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 115
- Sugar: 14g
- Carbohydrates: 23g
- Protein: 1g