Name: Raspberry Zinger Poke Cake
Prep time: 15 min
Cook time: 30 min
Total time: 2 min
Ingredients: 1 box white cake mix (Use your favorite brand, prepare as directed.); 1 cup water (Room temperature, used to prepare cake mix.); 3 large eggs (Room temperature for best cake rise.); 1 package raspberry gelatin (Prepare according to package directions.); 1 cup raspberry preserves (Spreadable, no need to heat.); 1 tub (8 oz) Cool Whip (Thawed in refrigerator.); 1 cup shredded coconut (Sweetened or unsweetened, as preferred.)

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Creamy, fruity, and wonderfully nostalgic, Raspberry Zinger Poke Cake is the kind of dessert that brightens any table with minimal fuss. This easy-to-make poke cake combines a light white cake soaked with bright raspberry gelatin, layered with jam, topped with fluffy Cool Whip, and finished with a sprinkle of sweet shredded coconut — a party in every forkful. Fun fact: poke cakes became popular in the 1970s because they were simple to make and perfect for busy cooks who wanted big flavor with little effort. If you love quick, crowd-pleasing desserts, this one will become a go-to.

This recipe is special because it gives you an incredibly juicy, spoonable texture without complicated steps. It’s simple enough for weeknight baking, quick enough to prepare for last-minute guests, and kid-approved at every family gathering. If you’re curious about variations and similar favorites, check out this Raspberry Zinger Poke Cake recipe for another take on the classic. Ready to get baking? Let’s dive in and make something everyone will talk about.

What is Raspberry Zinger Poke Cake?

What’s in a name — and what makes this cake a “zinger”? Is it the zesty raspberry flavor, the playful pokes you make in the cake, or the zing you get from that bright gelatin? Maybe all three. Poke cake gets its name from the intentional holes poked into the baked cake so a liquid topping can seep in and infuse each bite; the “Zinger” part hints at the lively raspberry punch. Sometimes I joke that the cake earned its nickname because it makes taste buds do a little happy dance — and we all know “the way to a man’s heart is through his stomach.” Curious yet? Give it a try and see if the name fits your first delicious bite.

Why You’ll Love This:

Big, bright raspberry flavor: The raspberry gelatin and preserves combine to give the cake an unmistakable fruity zip that balances the sweet white cake.
Budget-friendly and pantry-friendly: Made from a boxed cake mix plus a few inexpensive extras, this dessert is an affordable way to feed a crowd without sacrificing taste.
Crowd-pleasing texture and toppings: The Cool Whip adds creamy lightness while shredded coconut gives a gentle chew and visual appeal.

Compared to a heavier layered raspberry cake, this poke cake is faster and less fussy but still offers the same crowd-pleasing flavor. If you enjoyed our white chocolate riffs, try a similar spin with the white chocolate raspberry poke cake for a sweeter, more indulgent experience. Ready to make it? You’ll love how simple and satisfying it is.

How to Make:

Quick Overview

This recipe is quick, forgiving, and deeply satisfying. You’ll bake a light white cake, poke holes while it’s warm, pour hot raspberry gelatin so it sinks into every bite, chill until set, then layer jam, Cool Whip, and coconut for a creamy, fruity finish. Prep time is about 15 minutes, bake time roughly 25–35 minutes, plus at least 2 hours chilling. Total active time is under an hour.

Ingredients

1 box white cake mix — use your favorite brand, prepare as directed
1 cup water — room temperature, used to prepare cake mix
3 large eggs — room temperature for best cake rise
1 package raspberry gelatin — prepare according to package directions (hot liquid will be poured over cake)
1 cup raspberry preserves — spreadable, no need to heat
1 tub Cool Whip (8 oz) — thawed in refrigerator
1 cup shredded coconut — sweetened or unsweetened, as preferred, for topping

Directions

Preheat your oven according to the white cake mix package directions and grease or line a 9×13-inch pan.
Prepare the white cake mix using 1 cup water and 3 large eggs according to the package instructions, mixing until smooth.
Pour the batter into the prepared 9×13-inch pan and bake for the time listed on the cake mix box, usually 25–35 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool on a rack for about 10 minutes so it’s warm but not piping hot.
Using the back of a fork or a wooden spoon handle, poke holes all over the top of the warm cake. Aim for holes about one inch apart so the gelatin can disperse evenly.
Prepare the raspberry gelatin according to the package directions — usually dissolving the gelatin in boiling water and then adding cold water. While still liquid and warm, pour the gelatin slowly over the warm cake, letting it seep into the holes.
Allow the cake to cool completely to room temperature, then transfer to the refrigerator to chill until set, at least 2 hours.
Once chilled and set, spread 1 cup raspberry preserves evenly over the top of the cake.
Spread the thawed 8 oz Cool Whip over the preserves, smoothing it gently with a spatula.
Sprinkle 1 cup shredded coconut over the Cool Whip for a pretty finish.
Refrigerate for another 30 minutes if needed, then slice and serve chilled. Enjoy!

Raspberry Zinger Poke Cake

What to Serve With:

Fresh fruit salad: Strawberries, blueberries, and kiwi brighten the plate and add fresh acidity.
Iced tea or lemonade: A crisp beverage balances the cake’s sweetness.
Coffee or espresso: For grown-up dessert coffee pairings, a medium roast coffee complements the raspberry notes.
Light whipped cream or extra Cool Whip: Serve on the side for those who want a creamier bite.
Vanilla ice cream: A scoop of vanilla ice cream adds a cool, creamy contrast.

Top Tips for Perfecting:

Use room-temperature eggs and water when making the cake mix to help the cake rise evenly.
Don’t overbake: check a few minutes early to keep the cake moist for soaking.
Pour the gelatin slowly and evenly so it distributes into most holes rather than pooling on one side.
If you prefer less sweetness, use unsweetened shredded coconut or reduce the preserves to 3/4 cup.
For a stronger raspberry flavor, stir a tablespoon of jam into the prepared gelatin before pouring.
Common mistake: skipping the chill time. The cake needs adequate refrigeration to set and slice cleanly.

Storing and Reheating Tips:

Refrigeration: Store leftovers covered in the refrigerator for up to 4 days. Keep it chilled; the texture is best cold.
Freezing: This poke cake doesn’t freeze well once assembled because Cool Whip and preserves change texture. You can freeze the plain baked cake layer for up to 2 months; thaw completely before adding gelatin and toppings.
Reheating: Serve chilled. If you prefer a less-cold slice, let it sit at room temperature for 10–15 minutes before serving. Do not microwave assembled slices — Cool Whip will melt.

FAQs

Can I use fresh raspberries instead of raspberry preserves?
Yes, but fresh raspberries won’t provide the same spreadable layer or intense jammy flavor. If using fresh berries, mash them with a little sugar and cook briefly to thicken, then cool before spreading.

Can I make this with sugar-free gelatin and preserves?
Absolutely. Use sugar-free raspberry gelatin and no-sugar-added preserves to reduce sugar — the texture and technique remain the same.

Do I have to use Cool Whip, or can I use whipped cream?
You can use stabilized whipped cream for a homemade option. Keep in mind whipped cream may soften faster, so serve sooner.

Can this be made in cupcakes or a round pan?
Yes. Adjust baking time for pan size. For cupcakes, reduce baking time and poke holes in each cupcake, then pour gelatin carefully.

Why is my gelatin not soaking into the cake?
If your cake cooled too much before pouring the gelatin, the gelatin can set on the surface. Pour while the cake is still warm so it soaks in.

Conclusion

Raspberry Zinger Poke Cake is an easy, cheerful dessert that delivers bold raspberry flavor with creamy, light textures and a simple assembly that even beginner bakers can master. It’s perfect for family gatherings, potlucks, or a simple weeknight treat — quick to make, budget-friendly, and guaranteed to get compliments. For another version and inspiration from a classic blog, check out Raspberry Zinger Poke Cake recipe on Love Bakes Good Cakes, and for a short community-style write-up see Raspberry Zinger Poke Cake at CincyShopper. Give this recipe a try, share it with friends, and enjoy the bright, nostalgic flavors.