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
