Why Make This Recipe
Raspberry Zinger Poke Cake is a delightful dessert that combines sweet, tangy flavors with a moist texture. It’s a fun and interactive dessert that’s perfect for gatherings, birthdays, or just a sweet treat at home. With its beautiful presentation and vibrant colors, it’s sure to impress your family and friends.
How to Make Raspberry Zinger Poke Cake
Ingredients
- 1 box white cake mix (plus ingredients listed on box: usually eggs, oil, and water)
- 1 3 oz box raspberry gelatin (Jell-O)
- 1 cup boiling water
- ½ cup cold water
- 1 10 oz jar seedless raspberry jam
- 1 tub (8 oz) whipped topping (Cool Whip), thawed
- 2 cups sweetened shredded coconut
- Fresh raspberries (optional, for garnish)
Directions
Bake the Cake: Prepare the white cake mix according to the package directions in a 9×13-inch baking dish. Bake until a toothpick inserted in the center comes out clean. Let it cool for 10–15 minutes.
Poke & Fill: Using the handle of a wooden spoon, poke holes evenly across the entire cake. In a bowl, dissolve the raspberry gelatin in 1 cup boiling water. Stir in ½ cup cold water. Pour the gelatin mixture evenly over the cake, letting it soak into the holes.
Jam Layer: Microwave the raspberry jam for about 20–30 seconds, just until it’s pourable. Spread it evenly over the cake. Allow the cake to chill in the fridge for at least 2 hours (or until completely cool).
Topping: Spread thawed whipped topping evenly over the chilled cake. Sprinkle the shredded coconut on top.
Serve: Garnish with fresh raspberries if desired. Slice into squares and enjoy!
How to Serve Raspberry Zinger Poke Cake
Raspberry Zinger Poke Cake is best served chilled. You can present it in the baking dish or transfer it to a serving platter. It makes a lovely dessert for any occasion, and the addition of fresh raspberries adds an elegant touch.
How to Store Raspberry Zinger Poke Cake
Store any leftover cake in the refrigerator, covered with plastic wrap or in an airtight container. It will stay fresh for about 3–4 days. Make sure not to let it sit out at room temperature for too long, as the whipped topping can melt.
Tips to Make Raspberry Zinger Poke Cake
- Make sure to let the cake cool down before poking holes; this helps prevent the cake from falling apart.
- For extra raspberry flavor, you can mix some fresh raspberries into the jam layer or use a homemade raspberry sauce.
- If you don’t have coconut or prefer not to use it, you can simply leave it off or replace it with crushed nuts for added crunch.
Variation
You can try other flavors of gelatin and jam to create different versions of this poke cake. For example, strawberry or blueberry can work great too, creating a fruity twist to the classic recipe.
FAQs
1. Can I use other cake mixes for this recipe?
Yes, you can use any flavor cake mix you like, but white cake is traditional for this recipe.
2. How long does it take to make Raspberry Zinger Poke Cake?
The preparation and baking time is about 30 minutes, but don’t forget to chill the cake for at least 2 hours.
3. Can I make this cake ahead of time?
Yes, you can prepare this cake a day in advance. Just store it in the refrigerator until you’re ready to serve.
Raspberry Zinger Poke Cake
Ingredients
Method
- Prepare the white cake mix according to the package directions in a 9×13-inch baking dish. Bake until a toothpick inserted in the center comes out clean. Let it cool for 10–15 minutes.
- Using the handle of a wooden spoon, poke holes evenly across the entire cake.
- In a bowl, dissolve the raspberry gelatin in 1 cup boiling water. Stir in ½ cup cold water.
- Pour the gelatin mixture evenly over the cake, letting it soak into the holes.
- Microwave the raspberry jam for about 20–30 seconds, just until it’s pourable.
- Spread the jam evenly over the cake. Allow the cake to chill in the fridge for at least 2 hours (or until completely cool).
- Spread thawed whipped topping evenly over the chilled cake.
- Sprinkle the shredded coconut on top.
- Garnish with fresh raspberries if desired. Slice into squares and enjoy!