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Homemade Raspberry Zinger Poke Cake topped with creamy frosting and raspberries
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Raspberry Zinger Poke Cake

Creamy, fruity, and wonderfully nostalgic, Raspberry Zinger Poke Cake is the kind of dessert that brightens any table with minimal fuss.
Prep Time15 minutes
Cook Time30 minutes
Total Time2 minutes
Course: Dessert
Cuisine: American
Keyword: Easy, Poke Cake
Servings: 12 servings

Equipment

  • 9x13 inch Pan
  • Mixing Bowl
  • Fork

Ingredients

Cake 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.

Gelatin Ingredients

  • 1 package raspberry gelatin Prepare according to package directions.

Topping Ingredients

  • 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.

Instructions

  • 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, aiming for holes about one inch apart.
  • Prepare the raspberry gelatin according to the package directions, then 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 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!

Notes

Store leftovers covered in the refrigerator for up to 4 days. This poke cake doesn’t freeze well once assembled.