Description
A nostalgic, fruity dessert made with white cake, raspberry gelatin, raspberry preserves, whipped topping, and shredded coconut. This Raspberry Zinger Poke Cake Recipe is perfect for potlucks, family gatherings, or anytime you want a crowd-pleasing treat.
Ingredients
1 box white cake mix (18.25 oz)
Ingredients listed on cake box (typically eggs, oil, and water)
1 box raspberry flavored gelatin (3 oz)
2 cups hot water
1 jar raspberry preserves (10 oz)
1 tub Cool Whip, thawed (8 oz)
1 bag shredded coconut (7 oz)
Instructions
1. Preheat the oven and prepare cake mix as directed on the box using a 9×13-inch baking dish.
2. Bake the cake and let it cool for 30 minutes.
3. Use the handle of a wooden spoon or a meat fork to poke holes evenly across the cake.
4. Mix raspberry gelatin with 2 cups hot water until fully dissolved.
5. Slowly pour the gelatin mixture over the cake, filling all the holes.
6. Microwave raspberry preserves for 30 seconds until softened. Spread evenly over the cake.
7. Top with Cool Whip and spread evenly.
8. Sprinkle shredded coconut over the top.
9. Refrigerate for at least 4 hours before serving.
10. Store any leftovers in the refrigerator.
Notes
Seedless raspberry jam can be used if preferred.
Chill thoroughly before slicing for cleaner cuts.
This cake is perfect for sharing—print extra copies of the recipe, guests will ask for it!
Use gluten-free cake mix and dairy-free whipped topping if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Cakes Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 115
- Sugar: 14g
- Sodium: 173mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 0.4g
- Trans Fat: 0.1g
- Carbohydrates: 23g
- Fiber: 0.2g
- Protein: 1g
- Cholesterol: 0.2mg