Raspberry Zinger Poke Cake
A nostalgic and vibrant Raspberry Zinger Poke Cake featuring moist white cake infused with raspberry gelatin, layered with raspberry preserves, topped with whipped cream and shredded coconut.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: Approximately 3 hours (including chilling)
- Yield: 12-16 slices
- Category: Dessert
- Method: Baking, Chilling, Poking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 box (18.25 oz) white cake mix
Ingredients required to prepare the cake (typically water, oil, and eggs)
1 package (3 oz) raspberry-flavored gelatin (e.g., Jell-O)
1 cup boiling water
½ cup cold water
1 jar (10 oz) raspberry preserves
1 tub (8 oz) whipped topping, thawed
1 bag (7 oz) unsweetened shredded coconut
Instructions
- Prepare the Cake: Follow the instructions on the white cake mix package, mixing the ingredients as directed. Pour the batter into a 9×13-inch baking pan and bake according to the package instructions. Allow the cake to cool completely in the pan.
- Prepare the Raspberry Gelatin: In a medium mixing bowl, dissolve the raspberry gelatin in 1 cup of boiling water. Stir until fully dissolved, then add ½ cup cold water to cool the mixture.
- Poke Holes in the Cake: Once the cake has cooled, use the end of a wooden spoon or a fork to poke holes evenly across the entire surface of the cake, ensuring the holes go all the way to the bottom.
- Add the Gelatin: Slowly pour the prepared raspberry gelatin mixture over the cake, ensuring it fills all the holes. Use a spoon to help distribute the gelatin evenly across the surface.
- Chill the Cake: Refrigerate the cake for 2-3 hours or until the gelatin has completely set.
- Add the Topping: Once the gelatin has set, evenly spread a layer of whipped topping over the cake.
- Garnish: Sprinkle the shredded coconut evenly over the whipped topping. For added flair, garnish with fresh raspberries.
- Serve: Slice and serve the cake chilled.
Notes
- Ensure the cake is completely cooled before poking holes for best gelatin absorption.
- Experiment with different gelatin flavors like strawberry or cherry for variations.
- Use sugar-free gelatin and whipped topping for a lower sugar version.
- Store covered in the refrigerator for up to 3 days.
- To toast shredded coconut, bake at 350°F (175°C) for 5-7 minutes, stirring occasionally.
- Fresh raspberries make a great garnish and add visual appeal.
- For gluten-free version, use gluten-free cake mix and verify all ingredients are gluten-free.
- Can be made a day ahead to enhance flavors.
Nutrition
- Serving Size: 1 slice
- Calories: Approximately 300 kcal
- Sugar: Moderate (from gelatin, preserves, and topping)
- Sodium: Moderate
- Fat: Moderate
- Saturated Fat: Moderate
- Unsaturated Fat: Low
- Trans Fat: Low
- Carbohydrates: High
- Fiber: Low
- Protein: Low
- Cholesterol: Low
Find it online: https://bitezly.com/raspberry-zinger-poke-cake/
