Savor our Raspberry Zinger Poke Cake—moist, fluffy, and delightfully filled with tangy raspberry flavor for a vibrant, irresistible treat!
Why You’ll Love This Recipe
- Easy to make with simple ingredients
- Infused with raspberry flavor for a fruity and refreshing twist
- Creamy whipped topping and shredded coconut add a delicious texture
- Perfect for parties, gatherings, or a sweet family treat
Ingredients
- 1 box white cake mix (plus ingredients listed on the box)
- 1 box (3 oz) raspberry gelatin
- 1 cup boiling water
- 1/2 cup cold water
- 1 container (8 oz) whipped topping, thawed
- 1 cup shredded coconut
- 1/2 cup raspberry preserves (optional, for extra flavor)
Directions
- Bake the cake: Prepare and bake the white cake according to the package directions in a 9×13-inch baking dish. Allow it to cool slightly.
- Make the gelatin: In a bowl, dissolve the raspberry gelatin in 1 cup of boiling water. Stir in 1/2 cup cold water.
- Poke the cake: Using the handle of a wooden spoon, poke holes evenly across the cake. Pour the raspberry gelatin mixture over the cake, ensuring it seeps into the holes.
- Chill: Refrigerate the cake for at least 2 hours to allow the gelatin to set.
- Frost and top: Spread raspberry preserves (if using) over the chilled cake. Then, evenly spread the whipped topping over the cake and sprinkle shredded coconut on top.
- Serve: Slice and enjoy this sweet, fruity, and creamy dessert!
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 2 hours 45 minutes (including chilling)
Servings: 12 servings
Calories: 280 kcal per serving
Variations
- Strawberry Twist: Swap raspberry gelatin for strawberry for a different berry flavor.
- Chocolate Raspberry: Add a drizzle of melted chocolate on top for a decadent touch.
- Nutty Crunch: Sprinkle chopped almonds or pecans over the frosting for extra texture.
- Dairy-Free Option: Use a non-dairy whipped topping alternative.
- Extra Tartness: Mix fresh raspberries into the preserves for a tangier topping.
Storage/Reheating
- Storage: Keep the cake covered in the refrigerator for up to 4 days.
- Freezing: Freeze individual slices wrapped tightly in plastic wrap for up to 2 months. Thaw in the refrigerator before serving.
- Reheating: Best served cold, but you can let it sit at room temperature for 10-15 minutes before enjoying.
FAQs
How long does Raspberry Zinger Poke Cake last in the fridge?
In my experience, store this cake covered in the refrigerator for 3 to 4 days per USDA food safety guidelines. It also freezes well, with individual slices lasting up to 2 months. It’s best served cold, but you can let it sit at room temperature for 10-15 minutes before enjoying.
Can I substitute cream cheese in this recipe?
I’ve found that this recipe does not call for cream cheese. However, if you’re looking for an alternative to the whipped topping, you could use homemade whipped cream for a fresher taste, or a non-dairy whipped topping for a dairy-free option, as suggested in the variations.
How long does this need to chill before serving?
The recipe states that the cake needs to be refrigerated for at least 2 hours to allow the gelatin to properly set. For the best results and a firm texture, chilling it for a full 2 hours or even overnight is ideal before frosting and serving.
What goes well with Raspberry Zinger Poke Cake?
This sweet and fruity cake pairs wonderfully with a variety of simple additions. Consider serving it alongside a scoop of vanilla bean ice cream, a dollop of fresh whipped cream, or a small bowl of mixed fresh berries for an extra burst of flavor.
Is Raspberry Zinger Poke Cake gluten-free?
No, this recipe is not inherently gluten-free as it uses a standard white cake mix, which contains gluten. To make it gluten-free, simply swap the regular white cake mix for a certified gluten-free white or vanilla cake mix.
Conclusion
Raspberry Zinger Poke Cake is a fun, easy, and delicious dessert that’s perfect for any occasion. The combination of moist cake, fruity gelatin, and creamy topping creates a nostalgic and satisfying treat. Whether for a party or just to satisfy your sweet tooth, this cake is sure to impress. Try it today and enjoy a delightful burst of raspberry flavor!
Explore More Flavors to Savor
- Raspberry Cottage Cheese Breakfast Cake: This protein-packed raspberry breakfast cake is super moist and bursting with fresh berries!
- Raspberry Cake with Lemon Buttercream: Moist raspberry cake with zesty lemon buttercream – a fruity, citrusy dessert perfect for celebrations and sweet cravings!
- Spiced Sweet Potato & Ginger Flourless Cake: My go-to flourless sweet potato cake recipe is so easy, ready in under an hour!
- Oatmeal Apple Carrot Cake: This cozy Oatmeal Apple Carrot Cake is naturally sweet and so moist!
- Chocolate Coffee Cream Cupcakes: This chocolate coffee cream cupcakes recipe features moist chocolate cake and bold espresso buttercream.
Raspberry Zinger Poke Cake
- Total Time: PT2H45M
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Savor our Raspberry Zinger Poke Cake—moist, fluffy, and delightfully filled with tangy raspberry flavor for a vibrant, irresistible treat!
Ingredients
- 1 box white cake mix (plus listed ingredients)
- 1 box (3 oz) raspberry gelatin
- 1 cup boiling water
- 1/2 cup cold water
- 1 container (8 oz) whipped topping, thawed
- 1 cup shredded coconut
- 1/2 cup raspberry preserves (optional)
Instructions
- Bake the cake according to package directions in a 9×13-inch pan; let cool slightly.
- Dissolve raspberry gelatin in boiling water, then stir in cold water.
- Poke holes in the cake with a wooden spoon handle and pour gelatin mixture over the top.
- Refrigerate for 2+ hours until gelatin sets.
- Spread raspberry preserves (if using) over the cake, then top with whipped topping and shredded coconut.
- Slice and serve!
Notes
- For extra flavor, add a layer of raspberry preserves before frosting.
- Use fresh raspberries as a garnish for a beautiful presentation.
- Swap whipped topping for cream cheese frosting if preferred.
- Prep Time: PT15M
- Cook Time: PT30M
- Category: Dessert
- Method: Baking
- Cuisine: American
