Raspberry Zinger Poke Cake is a fun and tasty treat! This cake is moist and filled with raspberry goodness. It’s a hit for parties and family gatherings. You will love how easy it is to make!
Why Make This Recipe
You should make this Raspberry Zinger Poke Cake because it’s simple, quick, and oh-so-delicious! The combination of fluffy cake, sweet raspberry, and creamy topping makes it a perfect dessert for any occasion. Whether it’s a birthday, a holiday, or just a weekend treat, this cake never disappoints!
How to Make Raspberry Zinger Poke Cake
Ingredients:
- 1 box white cake mix
- 1 cup water
- 3 large eggs
- 1 package raspberry gelatin
- 1 cup raspberry preserves
- 1 tub Cool Whip (8 oz)
- 1 cup shredded coconut
Directions:
- Prepare the white cake mix according to package instructions using water and eggs. Bake in a 9×13 inch pan.
- Once baked, remove the cake from the oven and let it cool for about 10 minutes.
- Poke holes all over the cake using a fork.
- Prepare the raspberry gelatin according to package directions and pour it over the warm cake, ensuring it seeps into the holes.
- Cool the cake completely.
- Spread raspberry preserves over the top of the cooled cake.
- Top with Cool Whip and sprinkle shredded coconut over the top.
- Refrigerate for at least 2 hours before serving. Enjoy!
How to Serve Raspberry Zinger Poke Cake
Serve this cake chilled for the best taste! Cut it into squares and enjoy a piece with friends and family. It’s a lovely dessert after dinner or as a sweet snack.
How to Store Raspberry Zinger Poke Cake
You can store leftover Raspberry Zinger Poke Cake in the fridge. Keep it covered to keep it fresh. It’s best eaten within 3 to 4 days!
Tips to Make Raspberry Zinger Poke Cake
- Make sure the cake is cooled completely before adding the gelatin.
- You can add extra coconut on top to make it even more special!
- Using homemade raspberry preserves can take this cake to the next level.
Variation
If you want to switch things up, try using strawberry gelatin or different fruit preserves. You can change the flavor while keeping the same deliciousness!
FAQs
Q: Can I make this cake ahead of time?
A: Yes! You can make it a day before. Just store it in the fridge.
Q: Can I freeze Raspberry Zinger Poke Cake?
A: It’s best fresh, but you can freeze the un-topped cake. Just wrap it well and eat within a month.
Q: Is there a dairy-free version?
A: Yes! Use a dairy-free cake mix and a non-dairy whipped topping to keep it dairy-free.
Raspberry Zinger Poke Cake
Ingredients
- 1 box white cake mix
- 1 cup water
- 3 large eggs
- 1 package raspberry gelatin
- 1 cup raspberry preserves
- 1 tub Cool Whip (8 oz)
- 1 cup shredded coconut
Instructions
- Prepare the white cake mix according to package instructions using water and eggs. Bake in a 9x13 inch pan.
- Once baked, remove the cake from the oven and let it cool for about 10 minutes.
- Poke holes all over the cake using a fork.
- Prepare the raspberry gelatin according to package directions and pour it over the warm cake, ensuring it seeps into the holes.
- Cool the cake completely.
- Spread raspberry preserves over the top of the cooled cake.
- Top with Cool Whip and sprinkle shredded coconut over the top.
- Refrigerate for at least 2 hours before serving. Enjoy!
Notes
Make sure the cake is cooled completely before adding the gelatin. You can add extra coconut on top to make it even more special! Using homemade raspberry preserves can take this cake to the next level.