Why You’ll Love This Recipe
- Bursting with Flavor: The combination of raspberry gelatin and preserves infuses the cake with a rich, fruity taste in every bite.
- Simple Preparation: Starting with a boxed white cake mix streamlines the process, making this recipe accessible even for novice bakers.
- Crowd-Pleaser: Its eye-catching appearance and delectable taste make it a favorite at any event, ensuring guests will come back for seconds.
Ingredients
- 1 box white cake mix (plus ingredients listed on the box for preparation)
- 1 package (3 oz) raspberry-flavored 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 coconut
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Cake: Bake the white cake according to the package instructions using a 9×13-inch baking pan. Once baked, remove from the oven and allow it to cool for about 30 minutes.
- Poke Holes: Using the handle of a wooden spoon or a meat fork, poke holes approximately an inch apart, going halfway into the cake.
- Prepare Gelatin: Dissolve the raspberry-flavored gelatin in 2 cups of hot water, stirring until fully dissolved.
- Pour Gelatin Over Cake: Evenly pour the dissolved gelatin over the cake, ensuring it seeps into the holes.
- Add Raspberry Preserves: In a microwave-safe bowl, warm the raspberry preserves for about 30 seconds until spreadable. Spread the preserves evenly over the cake.
- Top with Cool Whip: Spread the thawed Cool Whip over the raspberry layer, covering the entire cake.
- Add Shredded Coconut: Sprinkle the shredded coconut evenly over the Cool Whip layer.
- Refrigerate: Place the cake in the refrigerator and chill for at least 4 hours before serving to allow the flavors to meld and the gelatin to set.
Servings and Timing
- Servings: This recipe yields approximately 24 servings.
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: Approximately 45 minutes, plus at least 4 hours of refrigeration.
Variations
- Flavor Swaps: Experiment with different gelatin flavors, such as strawberry or cherry, to create new taste combinations.
- Jam Alternatives: Substitute raspberry preserves with strawberry or apricot jam for a different fruity twist.
- Topping Options: Instead of shredded coconut, consider topping the cake with chopped nuts or fresh berries.
Storage/Reheating
- Storage: Cover the cake with plastic wrap or place it in an airtight container and store it in the refrigerator for up to 4 days.
- Freezing: For longer storage, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil, then place it in a freezer-safe container. It can be frozen for up to 2 months. To serve, thaw the cake in the refrigerator overnight.
FAQs
What is a poke cake?
A poke cake is a type of cake where holes are poked into the baked cake, and a liquid such as gelatin or pudding is poured over, allowing it to seep into the holes and infuse the cake with added flavor and moisture.
Can I use a homemade cake instead of a boxed mix?
Yes, you can substitute the boxed white cake mix with a homemade white cake recipe if you prefer. Ensure it’s baked in a 9×13-inch pan for proper proportions.
Is it necessary to use seedless raspberry preserves?
While seedless raspberry preserves provide a smoother texture, you can use preserves with seeds if you don’t mind the added texture.
Can I make this cake ahead of time?
Absolutely! In fact, making the cake a day in advance allows the flavors to meld together even more. Just keep it refrigerated until you’re ready to serve.
What can I use instead of Cool Whip?
If you prefer not to use Cool Whip, you can substitute it with homemade whipped cream. Beat heavy whipping cream with a bit of sugar and vanilla extract until stiff peaks form, then use as directed.
How do I toast shredded coconut?
To toast shredded coconut, spread it evenly on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 5-10 minutes, stirring occasionally, until it’s golden brown. Watch closely to prevent burning.
Can I use a different flavor of gelatin?
Yes, you can experiment with different gelatin flavors like strawberry, cherry, or even lime to create various flavor profiles.
Is this cake suitable for outdoor events?
Since the cake contains whipped topping, it’s best to keep it refrigerated until serving. If serving at an outdoor event, ensure it stays cool to prevent the topping from melting.
Raspberry Zinger Poke Cake
- Total Time: 45 minutes + 4 hours chilling
- Yield: 24 servings
- Diet: Vegetarian
Description
This Raspberry Zinger Poke Cake is a fun and flavorful dessert that brings the nostalgic taste of the classic snack cake to life. A moist white cake is infused with raspberry gelatin, layered with raspberry preserves, and topped with whipped topping and shredded coconut. It’s an easy, crowd-pleasing treat perfect for potlucks and gatherings!
Ingredients
- 1 box white cake mix (plus ingredients listed on the box)
- 1 package (3 oz) raspberry-flavored gelatin
- 2 cups hot water
- 1 jar (10 oz) seedless raspberry preserves
- 1 tub (8 oz) Cool Whip, thawed
- 1 bag (7 oz) shredded coconut
Instructions
- Bake the Cake – Prepare the white cake as directed on the box using a 9×13-inch baking pan. Let it cool for 30 minutes.
- Poke Holes – Use the handle of a wooden spoon to poke holes an inch apart across the cake.
- Prepare Gelatin – Dissolve raspberry gelatin in 2 cups of hot water, stirring until fully dissolved.
- Pour Gelatin – Evenly pour the gelatin mixture over the cake, ensuring it seeps into the holes.
- Add Raspberry Preserves – Microwave the raspberry preserves for 30 seconds, then spread them evenly over the cake.
- Top with Cool Whip – Spread the thawed Cool Whip over the cake.
- Sprinkle with Coconut – Evenly distribute shredded coconut over the top.
- Refrigerate – Chill for at least 4 hours before serving.
Notes
- For a different twist, try using strawberry or cherry gelatin instead of raspberry.
- If you prefer, substitute homemade whipped cream for Cool Whip.
- Toasting the shredded coconut adds extra depth of flavor—simply bake it at 350°F (175°C) for 5-10 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
