Raspberry Zinger Poke Cake 🌸🍰
Ingredients:
For the Cake Base:
1 box white or yellow cake mix
Ingredients as listed on the box (typically eggs, oil, and water)
For the Raspberry Layers:
1 package (3 oz) raspberry-flavored gelatin
1 cup boiling water
1/2 cup cold water
1/2 cup raspberry preserves or jam
Fresh raspberries (optional, for garnish)
For the Toppings:
1 container whipped topping (e.g., Cool Whip)
1 cup shredded coconut (toasted, if desired)
Directions:
Prepare and bake the cake according to the package directions in a 9x13-inch pan. Let it cool for 15 minutes.
While the cake is cooling, dissolve raspberry gelatin in 1 cup boiling water. Stir until completely dissolved, then add 1/2 cup cold water.
Using the handle of a wooden spoon, poke holes all over the cake, going about halfway down.
Slowly pour the gelatin mixture evenly over the cake, letting it soak into the holes.
Warm the raspberry preserves slightly (if needed) and spread evenly over the top of the cake.
Chill the cake for at least 2 hours, or until fully set and cold.
Spread the whipped topping evenly over the chilled cake.
Sprinkle with shredded coconut and garnish with fresh raspberries if desired.
Prep Time: 20 minutes | Chill Time: 2 hours | Total Time: 2 hours 20 minutes
Kcal: 310 kcal | Servings: 12 slices
Tips:
Toast your coconut in a dry skillet for 3–4 minutes for extra flavor and crunch.
Use seedless raspberry preserves for a smoother layer.
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