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