Looking for a dessert that’s as delightful to make as it is to eat? This Raspberry Zinger Poke Cake is the perfect solution! Combining a soft, fluffy cake with the bright, tangy flavor of raspberries and a creamy topping, it’s a nostalgic favorite with a modern twist. I found this irresistible recipe on Chef Maniac, and it’s too good not to share!
What Makes Raspberry Zinger Poke Cake Special?
This cake is a sensory delight—moist and rich with bursts of fruity flavor and a sweet, creamy finish. The “poke” method ensures every bite is infused with flavor, making it a show-stopping dessert for any occasion, from birthday parties to casual gatherings.
Raspberry Zinger Poke Cake Recipe
Ingredients:
For the Cake:
- 1 box white cake mix (plus ingredients listed on the package)
- 1 package (3 oz) raspberry-flavored gelatin mix
- 1 cup boiling water
- 1 cup cold water
For the Topping:
- 1 tub (8 oz) whipped topping (like Cool Whip)
- 1/2 cup shredded coconut
- 1/4 cup raspberry preserves (optional, for extra flavor)
For Garnish (Optional):
- Fresh raspberries
- Extra shredded coconut
Instructions:
- Bake the Cake:
- Preheat your oven and prepare the white cake mix according to the package instructions. Bake in a 9×13-inch pan. Allow the cake to cool completely.
- Make the Raspberry Gelatin:
- In a medium bowl, dissolve the raspberry gelatin mix in 1 cup of boiling water. Stir in 1 cup of cold water.
- Poke the Cake:
- Using a fork or the handle of a wooden spoon, poke holes all over the cooled cake. Pour the gelatin mixture evenly over the cake, allowing it to soak into the holes. Cover and refrigerate for at least 2 hours to set.
- Add the Topping:
- Spread the whipped topping evenly over the chilled cake. Sprinkle with shredded coconut for texture and flavor. If desired, drizzle raspberry preserves over the top for an extra layer of fruity goodness.
- Garnish and Serve:
- Top with fresh raspberries and additional shredded coconut for garnish. Slice and serve chilled.
Nutritional Information:
- Servings: 12
- Calories: 290 kcal per serving
- Protein: 3g
- Carbohydrates: 38g
- Fat: 14g
- Fiber: 1g
- Sugar: 26g
Tips for Success:
- Customize the Flavor: Swap raspberry gelatin for strawberry or cherry if you prefer different fruity notes.
- Make It Extra Fancy: Use a piping bag to create decorative swirls with whipped topping.
- Prepare Ahead: This cake tastes even better the next day, making it an excellent make-ahead dessert.
- Add a Crunch: Sprinkle crushed graham crackers or cookies on top for extra texture.
The Raspberry Zinger Poke Cake is a delightful dessert that combines vibrant flavors with a nostalgic twist. Perfect for any celebration or simply to satisfy your sweet tooth, this cake is sure to be a hit. Try it today and explore more fun recipes on Chef Maniac!
Raspberry Zinger Poke Cake: A Classic Treat with a Fun, Fruity Twist
Ingredients
- 1 cup boiling water
- 1 cup cold water
- 2 cups shredded coconut
- 4 cups raspberry preserves (optional)
- 1 box vanilla cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup whipped topping
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare a 9×13 inch baking dish by greasing it lightly.
- In a large bowl, mix the vanilla cake mix, eggs, vegetable oil, and cold water until combined.
- Pour the batter into the prepared baking dish and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, remove from the oven and allow to cool for 10 minutes.
- Poke holes in the cake using a fork or a skewer at 1-inch intervals.
- In a separate bowl, mix the boiling water with the raspberry preserves until smooth and pour evenly over the cake.
- Allow the cake to absorb the raspberry mixture for about 30 minutes.
- In another bowl, beat together the softened cream cheese and powdered sugar until smooth.
- Fold in the whipped topping until fully combined.
- Spread the cream cheese mixture over the cake evenly.
- Top with shredded coconut and refrigerate for at least 2 hours before serving.
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