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
Scale
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