If you’re craving a nostalgic dessert with a fruity twist, this Raspberry Zinger Poke Cake is exactly what you need. Inspired by the classic Hostess snack cake, this recipe transforms simple ingredients into a vibrant, moist, and crowd-pleasing treat. It’s a perfect blend of raspberry flavor, creamy whipped topping, and sweet shredded coconut layered over a fluffy white cake. Ideal for summer gatherings, potlucks, or just a sweet family treat, it’s a surefire way to impress without spending hours in the kitchen. Plus, it’s ready in under an hour and serves up to 24.
Why You’ll Love This Recipe
This Raspberry Zinger Poke Cake is beloved for its perfect balance of texture and flavor. The moist cake base soaks up raspberry gelatin for a vibrant hue and sweet, tangy taste. Raspberry preserves add another layer of rich fruit flavor, while fluffy Cool Whip and shredded coconut recreate that classic Zinger finish. It’s light enough for warm weather gatherings, yet indulgent enough to satisfy any sweet tooth. Plus, it’s a no-fuss recipe that requires minimal effort and ingredients you likely already have on hand.
Ingredients
- 1 box white cake mix (18.25 oz)
- Ingredients needed as per box directions (typically eggs, oil, water)
- 1 box raspberry-flavored gelatin (Jello, 3 oz)
- 2 cups hot water
- 1 jar raspberry preserves (10 oz)
- 1 tub Cool Whip, thawed (8 oz)
- 1 bag shredded coconut (7 oz)
How to Make Raspberry Zinger Poke Cake
- Bake the Cake: Prepare and bake the white cake mix according to the instructions on the box using a 9×13-inch pan. Let the cake cool for 30 minutes once baked.
- Create Pockets: Using the handle of a wooden spoon or the prongs of a meat fork, make evenly spaced holes across the top of the cake, about one inch apart and halfway down.
- Infuse with Gelatin: In a bowl, dissolve the raspberry gelatin in 2 cups of hot water. Slowly pour the mixture over the cake, making sure it seeps into as many holes as possible.
- Layer with Preserves: Heat the raspberry preserves in the microwave for about 30 seconds until they’re easy to spread. Gently smooth them over the cake’s surface.
- Top It Off: Spread the thawed Cool Whip evenly over the cake. Sprinkle with shredded coconut.
- Chill and Serve: Refrigerate for at least 4 hours before serving to allow the flavors to meld and set properly. Keep the cake chilled and avoid extended exposure to room temperature due to the gelatin and whipped topping.
Helpful Tips
- Use seedless raspberry preserves if you prefer a smoother texture.
- For best absorption, poke holes in the cake while it’s still slightly warm.
- A piping bag or squeeze bottle can help guide the gelatin into the holes more precisely.
- Chill the cake overnight for the most flavorful results.
Substitutions And Variations
- Flavor Swap: Try strawberry or cherry gelatin and preserves for a different berry twist.
- Whipped Topping Alternative: Homemade whipped cream can be used for a richer topping.
- Low-Sugar Version: Use sugar-free gelatin, light Cool Whip, and reduced-sugar preserves.
- Coconut-Free: Omit the coconut or use crushed freeze-dried raspberries for topping instead.
Frequently Asked Questions
Can I make this cake ahead of time? Yes! In fact, it tastes better when made a day ahead so the flavors fully soak in.
Can I freeze Raspberry Zinger Poke Cake? Freezing is not recommended due to the whipped topping and gelatin. It’s best enjoyed chilled from the fridge.
Is there a substitute for Cool Whip? Yes, you can use homemade whipped cream or stabilized whipped topping as an alternative.
Storage Instructions
Store any leftovers covered in the refrigerator for up to 5 days. The cake will remain moist and flavorful, making it perfect for snacking throughout the week. Always keep it refrigerated to maintain freshness and prevent spoilage from the gelatin and whipped topping.
Conclusion
This Raspberry Zinger Poke Cake delivers everything you love about the classic snack cake in a fresh, summery dessert form. With just a few pantry staples, it turns into a show-stopping treat that’s perfect for parties, reunions, and holiday cookouts. Easy to make, impossible to resist, and guaranteed to win you rave reviews. Try this recipe today and don’t forget to share your delicious creation or check out more irresistible poke cake recipes!
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Raspberry Zinger Poke Cake Recipe – Easy Summer Dessert
- Total Time: 45 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Raspberry Zinger Poke Cake is a fun twist on the classic snack cake with raspberry gelatin, preserves, whipped topping, and coconut. Perfect for potlucks or summer parties—make it today and impress your guests!
Ingredients
1 box white cake mix (18.25 oz)
Ingredients listed on box (usually eggs, oil, water)
1 box raspberry gelatin (3 oz)
2 cups hot water
1 jar raspberry preserves (10 oz)
1 tub Cool Whip, thawed (8 oz)
1 bag shredded coconut (7 oz)
Instructions
- Bake the Cake: Prepare and bake the white cake mix according to the instructions on the box using a 9×13-inch pan. Let the cake cool for 30 minutes once baked.
- Create Pockets: Using the handle of a wooden spoon or the prongs of a meat fork, make evenly spaced holes across the top of the cake, about one inch apart and halfway down.
- Infuse with Gelatin: In a bowl, dissolve the raspberry gelatin in 2 cups of hot water. Slowly pour the mixture over the cake, making sure it seeps into as many holes as possible.
- Layer with Preserves: Heat the raspberry preserves in the microwave for about 30 seconds until they’re easy to spread. Gently smooth them over the cake’s surface.
- Top It Off: Spread the thawed Cool Whip evenly over the cake. Sprinkle with shredded coconut.
- Chill and Serve: Refrigerate for at least 4 hours before serving to allow the flavors to meld and set properly. Keep the cake chilled and avoid extended exposure to room temperature due to the gelatin and whipped topping.
Notes
Seedless preserves provide smoother texture.
Best chilled overnight for deeper flavor.
Keep refrigerated to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 115
- Sugar: 14g
- Carbohydrates: 23g
- Protein: 1g