Raspberry Zinger Poke Cake
Ingredients:
- 1 box white cake mix (plus ingredients needed to prepare the cake)
- 1 package raspberry-flavored gelatin (3 oz)
- 1 cup boiling water
- 1 cup fresh raspberries
- 1 tub (8 oz) whipped topping, thawed
- 1 cup milk
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 cup powdered sugar
- 1/4 cup butter, softened
- 1 teaspoon vanilla extract
- Fresh raspberries and shredded coconut for garnish (optional)
Directions:
1. Prepare the white cake mix according to the package instructions and bake in a 9x13 inch pan. Allow the cake to cool completely.
2. In a medium bowl, dissolve the raspberry-flavored gelatin in 1 cup boiling water. Stir well until completely dissolved.
3. Using the handle of a wooden spoon, poke holes all over the cooled cake, about 1 inch apart.
4. Slowly pour the raspberry gelatin over the cake, allowing it to seep into the holes.
5. Sprinkle fresh raspberries evenly over the gelatin-soaked cake.
6. In a mixing bowl, whisk together the milk and instant vanilla pudding mix until thickened, about 2 minutes.
7. In a separate bowl, beat the powdered sugar, softened butter, and vanilla extract until smooth and creamy.
8. Fold the pudding mixture and whipped topping into the butter mixture until combined.
9. Spread the creamy mixture evenly over the cake.
10. Garnish the top with fresh raspberries and shredded coconut, if desired.
11. Refrigerate the cake for at least 4 hours before serving to allow flavors to meld and the cake to set.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 4 hours 50 minutes
Kcal: 320 kcal | Servings: 12 servings
Tips:
For a more intense raspberry flavor, add a few drops of raspberry extract to the gelatin mixture.
Chill the cake overnight for best results and easier slicing.