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