Description
A nostalgic dessert inspired by the classic snack cake! This Raspberry Zinger Poke Cake features tender white cake soaked with raspberry gelatin, layered with glossy preserves, topped with whipped cream, and finished with a coconut topping. Light, tangy, creamy, and perfect for any occasion.
Ingredients
Units
Scale
- 1 package (18.25 oz. premium white cake mix)
- Ingredients listed on box (typically eggs, oil, water)
- 1 package (3 oz. raspberry-flavored gelatin)
- 2 cups hot purified water
- 1 container (10 oz. raspberry preserves (preferably seedless))
- 1 container (8 oz. whipped topping, thawed)
- 1 packet (7 oz. unsweetened shredded coconut)
Instructions
- Preheat oven and prepare white cake mix according to box instructions. Bake in a 9×13-inch pan.
- Cool cake for 30 minutes at room temperature.
- Use the handle of a wooden spoon to poke holes evenly across the cake.
- Dissolve gelatin in hot water. Pour evenly over cake, filling holes.
- Warm preserves for 30 seconds in microwave. Spread evenly over cake.
- Spread whipped topping across the surface.
- Sprinkle shredded coconut evenly on top.
- Chill for at least 4 hours (preferably overnight). Slice and serve cold.
Notes
- For a richer flavor, substitute yellow cake mix.
- Strawberry gelatin + preserves can be swapped for raspberry.
- Toasted coconut adds a nutty twist.
- Best served cold; do not freeze once assembled.
Nutrition
- Calories: 310
