If you’re dreaming of a dessert that perfectly blends nostalgic flavors with fresh, vibrant ingredients, the Raspberry Zinger Poke Cake is your answer. Inspired by the iconic snack cake, this homemade version brings layers of soft white cake, juicy raspberry filling, creamy whipped topping, and a sprinkle of coconut to the forefront. It’s not just a treat; it’s a show-stopping dessert that delights with each bite.

Whether you’re prepping for a summer gathering, a birthday bash, or just want to sweeten up your weekend, this cake checks all the boxes. It’s refreshing yet indulgent, simple to make, and absolutely eye-catching with its vibrant raspberry hue and fluffy whipped topping. The best part? It’s made in a 9×13 pan and gets better the longer it chills.

What Kind of Cake Mix Should I Use?

A standard white or yellow cake mix works best for the base. These neutral flavors provide the perfect canvas to let the raspberry and coconut layers shine. You could also use a homemade vanilla sheet cake if you prefer from-scratch baking, but a good-quality mix saves time and tastes delicious.

Ingredients for the Raspberry Zinger Poke Cake

White Cake Mix
Provides a light and fluffy base to soak up the raspberry gelatin, mimicking the soft snack cake texture.

Eggs, Oil, and Water (for cake mix)
Essential ingredients to bring your boxed cake mix to life with moisture and structure.

Raspberry Gelatin
This is the zinger! The flavored gelatin gets poured into the poked cake holes, infusing every bite with raspberry tang.

Boiling Water
Dissolves the gelatin completely so it can be absorbed evenly by the cake.

Frozen Raspberries (thawed)
Adds real fruit flavor and juicy texture to balance the sweetness of the gelatin.

Whipped Topping (like Cool Whip)
A light and airy topping that mimics the creamy coating of the original Zinger cake.

Sweetened Shredded Coconut
Gives the cake its signature snowy finish and a bit of chewy texture on top.

Fresh Raspberries (optional)
For garnish and added freshness if you’re feeling fancy.

How To Make the Raspberry Zinger Poke Cake

Step 1: Bake the Cake

Preheat your oven to 350°F (175°C). Prepare the white cake mix according to package instructions, combining eggs, oil, and water. Pour into a greased 9×13-inch baking pan and bake as directed, typically around 28–30 minutes. Let the cake cool for 15 minutes.

Step 2: Poke and Fill

Using the handle of a wooden spoon, poke holes all over the cake, about 1 inch apart. In a bowl, dissolve the raspberry gelatin in 1 cup of boiling water. Stir in thawed raspberries and mix until combined. Pour this mixture evenly over the cake, letting it seep into the holes.

Step 3: Chill and Set

Refrigerate the cake for at least 2 hours. This gives the gelatin time to set and infuse the cake with flavor.

Step 4: Top with Whipped Cream

Once the cake is thoroughly chilled and the gelatin has set, spread the whipped topping evenly over the surface. Use a spatula to create smooth, fluffy swirls.

Step 5: Add Coconut and Garnish

Sprinkle the sweetened shredded coconut over the whipped topping. If desired, decorate with fresh raspberries for an extra pop of flavor and color.

Serving and Storing Your Raspberry Zinger Poke Cake

This cake is best served cold, making it an ideal dessert for warm-weather events or when you need a refreshing treat. The bright raspberry layer and creamy whipped topping stay firm and luscious straight from the fridge. For clean slices, use a sharp knife and wipe it between cuts.

Store any leftovers covered in the refrigerator for up to 5 days. The flavors actually deepen over time, giving you a more delicious experience the next day. This make-ahead factor is perfect for parties and gatherings.

Frequently Asked Questions

How far in advance can I make this cake?

You can make Raspberry Zinger Poke Cake up to 2 days in advance. In fact, it tastes even better when the flavors have time to meld.

Can I use other berries?

Absolutely! While raspberries are classic, strawberries or blackberries can be delicious substitutes or additions.

What if I don’t have raspberry gelatin?

Strawberry gelatin works well too. It’ll give a slightly different flavor but still complements the cake beautifully.

Can I make this dairy-free?

Yes. Use a dairy-free whipped topping and check your cake mix and gelatin for dairy-free labels.

Can I freeze it?

It’s best not to freeze this cake due to the gelatin and whipped topping, which can change texture. Fresh is best!

Raspberry Zinger Poke Cake

Author: Kate Walton
Total Time: 2 hours 20 minutes
Yield: 12 servings

Print Recipe

Description

Inspired by the beloved snack cake, this Raspberry Zinger Poke Cake brings together tender white cake, tangy raspberry gelatin, real raspberries, and a whipped coconut topping. It’s a refreshing and nostalgic treat that’s perfect for parties or a special weekend dessert.

Ingredients

1 box white cake mix

Eggs, oil, and water (as directed on the cake mix box)

1 package (3 oz) raspberry gelatin

1 cup boiling water

1 cup frozen raspberries, thawed

1 tub (8 oz) whipped topping (like Cool Whip)

1 cup sweetened shredded coconut

Fresh raspberries for garnish (optional)

Instructions

Prepare the Cake: Preheat oven to 350°F (175°C). Mix and bake cake according to box directions in a 9×13-inch pan. Cool for 15 minutes.
Poke the Cake: Use the handle of a wooden spoon to poke holes about 1 inch apart all over the cake.
Make the Raspberry Mixture: Dissolve raspberry gelatin in 1 cup boiling water. Stir in thawed raspberries.
Fill and Chill: Pour raspberry mixture over the cake. Refrigerate for at least 2 hours.
Top the Cake: Spread whipped topping evenly over the cake. Sprinkle with shredded coconut.
Garnish: Add fresh raspberries if desired. Slice and serve cold.

Prep Time: 20 minutes
Chill Time: 2 hours
Category: Desserts