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
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Preheat oven and prepare white cake mix in a 9×13-inch pan. Bake as directed. Cool for 30 minutes.
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Poke holes across cake using the handle of a spoon or fork tines.
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Dissolve raspberry gelatin in hot water. Pour over cake, aiming for the holes.
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Microwave preserves for 30 seconds. Spread evenly over cake.
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Cover with Cool Whip and sprinkle with shredded coconut.
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Chill in refrigerator for at least 4 hours before serving.
Notes
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Use seedless preserves for a smoother texture. Chill thoroughly for clean slices. Try toasting coconut for deeper flavor
Nutrition
- Serving Size: 1 slice
- Calories: 115
- Sugar: 14g
- Carbohydrates: 23g
- Protein: 1g