Raspberry Zinger Poke Cake
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.
Servings: 12 servings
Calories: 320kcal
Equipment
- 9x13 inch Pan
- Fork
Ingredients
Ingredients
- 1 box white cake mix
- 1 cup water
- 3 large eggs
- 1 package raspberry gelatin
- 1 cup raspberry preserves
- 1 tub (8 oz) Cool Whip
- 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.
Nutrition
Calories: 320kcal | Fat: 12g