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Raspberry Zinger Poke Cake

A delightful dessert combining sweet and tangy flavors with a moist texture, perfect for gatherings and birthdays.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

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 Optional
  • 1 container fresh raspberries Optional, for garnish

Method
 

Preparation
  1. Prepare the white cake mix according to the package directions in a 9x13-inch baking dish. Bake until a toothpick inserted in the center comes out clean. Let it cool for 10–15 minutes.
Poke & Fill
  1. Using the handle of a wooden spoon, poke holes evenly across the entire cake.
  2. In a bowl, dissolve the raspberry gelatin in 1 cup boiling water. Stir in ½ cup cold water.
  3. Pour the gelatin mixture evenly over the cake, letting it soak into the holes.
Jam Layer
  1. Microwave the raspberry jam for about 20–30 seconds, just until it’s pourable.
  2. Spread the jam evenly over the cake. Allow the cake to chill in the fridge for at least 2 hours (or until completely cool).
Topping & Serve
  1. Spread thawed whipped topping evenly over the chilled cake.
  2. Sprinkle the shredded coconut on top.
  3. Garnish with fresh raspberries if desired. Slice into squares and enjoy!

Notes

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.