Hey everyone, Jason Griffith here! If you’re looking for a dessert that’s vibrant, bursting with fruity flavor, and brings a touch of playful nostalgia, then you are in for a real treat today. My recipe for Raspberry Zinger Poke Cake takes the classic moist poke cake concept and infuses it with the sweet, tangy, and irresistible essence of those beloved Hostess Raspberry Zingers. It’s a fun twist on a classic treat that’s guaranteed to be a hit at any gathering!
Why I Love This Recipe
What’s not to love about a cake that delivers big on flavor, looks stunning, and is deceptively easy to make? I am absolutely obsessed with Raspberry Zinger Poke Cake because it perfectly captures that iconic raspberry-coconut flavor in a moist, tender cake form. The magic of a poke cake lies in how the raspberry gelatin seeps into the cake, infusing it with flavor and keeping it incredibly moist. Topped with a fluffy, creamy frosting and toasted coconut, it offers a symphony of textures and tastes. It’s fantastic for parties, potlucks, birthdays, or just a fun dessert on a summer day. Plus, the bright pink color makes it incredibly visually appealing and perfect for celebrations!
The Playful World of Poke Cakes
Poke cakes are a uniquely American dessert that gained immense popularity in the mid-20th century, particularly with the rise of instant gelatin mixes. The concept is wonderfully simple: a baked cake (often a boxed cake mix for convenience) is “poked” all over with holes, and then a liquid (like flavored gelatin, pudding, or condensed milk) is poured over, allowing it to seep into the cake, infusing it with moisture and flavor. This technique creates a remarkably moist and often colorful cake.
The “Zinger” reference in this recipe specifically draws inspiration from Hostess Raspberry Zingers, a snack cake famous for its raspberry filling, coconut topping, and often a creamy frosting. This Raspberry Zinger Poke Cake fuses that nostalgic flavor profile with the poke cake method, creating a delightful and playful dessert that is both familiar and exciting. It’s a testament to how simple ingredients, combined with a clever technique, can create a widely appealing and utterly satisfying sweet treat.
Ingredients
Here’s what you’ll need to create this fun and flavorful Raspberry Zinger Poke Cake:
For the Cake:
- 1 (15.25 ounce) box white cake mix (plus ingredients called for on box: typically eggs, oil, water)
- 1 (3 ounce) package raspberry gelatin (Jell-O)
- 1 cup boiling water
- 1/2 cup cold water
For the Topping:
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk or cream (if needed for consistency)
- 1 cup shredded sweetened coconut, toasted (plus more for garnish)
Swaps and Notes
- Cake Mix: A white cake mix is ideal for allowing the vibrant raspberry color to show through. Yellow cake mix can also be used. Follow the box instructions for the additional ingredients (eggs, oil, water/milk).
- Raspberry Gelatin: This is key for the raspberry flavor and moistness. Ensure you use instant gelatin mix. You can also try other berry flavors like strawberry or cherry for a different “zinger” twist.
- Cream Cheese & Butter (for frosting): Ensure both are completely softened to room temperature for a smooth, lump-free frosting. Full-fat cream cheese provides the best richness.
- Powdered Sugar (for frosting): Sifting the powdered sugar is highly recommended to avoid lumps in your frosting.
- Shredded Sweetened Coconut: Toasting the coconut is crucial for that authentic “Zinger” flavor and adds a delightful nutty crunch. To toast: spread on a baking sheet and bake at 325°F (160°C) for 5-10 minutes, stirring occasionally, until golden brown and fragrant. Watch closely as it burns easily. Let cool completely before using.
- Milk/Cream (for frosting): Adjust gradually to achieve your desired drizzly or spreadable consistency.
Steps for the Recipe
Let’s bake and poke this fun cake!
- Prepare Cake: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Prepare the white cake mix according to the package directions in a large mixing bowl. Pour the batter evenly into your prepared 9×13 inch baking pan.
- Bake Cake: Bake for 30-35 minutes, or according to package directions, until a wooden skewer or toothpick inserted into the center comes out clean.
- Poke Holes: Remove the cake from the oven. While still warm, use the handle of a wooden spoon or a round skewer to poke holes evenly over the entire surface of the cake, spacing them about 1 inch apart. Don’t go all the way through to the bottom.
- Prepare Gelatin: In a medium bowl, whisk together the raspberry gelatin powder and 1 cup of boiling water until the gelatin is completely dissolved. Stir in 1/2 cup of cold water.
- Pour Gelatin Over Cake: Carefully and slowly pour the gelatin mixture evenly over the poked holes in the warm cake, allowing it to seep into the holes.
- Chill Cake: Cover the pan loosely with plastic wrap and refrigerate for at least 2-3 hours, or until the cake is completely chilled and the gelatin is set.
- Toast Coconut (if not already done): While the cake chills (or beforehand), toast the shredded sweetened coconut until golden brown. Let cool completely.
- Make the Frosting: In a large mixing bowl, beat the softened cream cheese and softened butter with an electric mixer until very smooth and creamy, about 2-3 minutes. Gradually add the sifted powdered sugar, 1 cup at a time, beating on low speed until fully incorporated. Beat in the vanilla extract. If the frosting is too thick, add milk or cream, 1 tablespoon at a time, until it reaches a smooth, spreadable consistency.
- Frost & Garnish: Once the cake is completely chilled and the gelatin is set, spread the cream cheese frosting evenly over the top. Sprinkle the toasted shredded coconut generously over the frosting.
- Slice & Serve: Cut into squares and serve chilled.
Tips for Success
- Don’t Overbake Cake: Overbaked cake will be dry and won’t absorb the gelatin as well. Bake until just set.
- Poke Holes Evenly: This ensures the gelatin is evenly distributed, leading to a moist and flavorful cake throughout.
- Chill Cake Thoroughly: This is crucial! The cake needs to be completely chilled for the gelatin to set properly and for the frosting to spread without melting.
- Softened Ingredients for Frosting: Ensure cream cheese and butter are at proper room temperature for a smooth, lump-free frosting.
- Toast Coconut Carefully: Toasted coconut adds incredible flavor and texture, but it can burn quickly. Watch it constantly!
- Sift Powdered Sugar: Prevents lumps in your frosting.
Serving Suggestions and Pairings
Raspberry Zinger Poke Cake is a delightful treat perfect for many occasions:
- Party Favorite: Its vibrant color and delicious flavor make it ideal for birthdays, potlucks, and summer gatherings. It’s a fun alternative to my classic Unicorn Poke Cake.
- Sweet Treat: A refreshing dessert after any meal, especially in warmer weather.
- Picnic or BBQ: Easy to transport and serve chilled.
- Coffee Break: Perfect with a warm cup of coffee or iced tea.
- Beverage Pairings: A simple glass of milk, lemonade, or a fruit-flavored sparkling water.
Storage and Leftover Tips
Raspberry Zinger Poke Cake stores well due to its moist nature and creamy frosting.
- Refrigerate: Store frosted Raspberry Zinger Poke Cake, covered tightly with plastic wrap or in an airtight cake carrier, in the refrigerator for up to 5-7 days.
- Freezing (Unfrosted Cake): The unfrosted, gelatin-infused cake (without the frosting and coconut) can be frozen. Once completely chilled, wrap tightly in plastic wrap, then in aluminum foil. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before frosting and serving.
More Recipes You Will Love
If you enjoyed creating this fun and fruity poke cake, you might also like these other delightful desserts:
- For a truly indulgent chocolatey treat, you have to try These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession.
- If you’re a fan of classic peanut butter and chocolate, my recipe for The Best Peanut Butter Brownies I’ve Ever Made (and I’ve Made a Lot) is a definite winner.
- Looking for an incredibly easy no-bake dessert perfect for summer? Don’t miss This Easy Ice Cream Sandwich Cake Is My Favorite No-Bake Summer Dessert.
- And for a delightful fall treat in bite-sized form, check out These Caramel Apple Pie Cookies Are My Favorite Fall Treat in Bite-Sized Form.
Final Thoughts
Raspberry Zinger Poke Cake is a pure joy to make and eat – it’s a sweet, tangy, and incredibly moist cake that brings back delightful memories and creates new ones. It’s perfect for celebrations, casual gatherings, or simply indulging in a slice of pure happiness. Get ready for a taste of sunshine in every bite!
I hope you give this amazing recipe a try and enjoy every fun, fruity slice! Let me know in the comments below if this becomes your new favorite poke cake, or what other nostalgic flavors you love to turn into desserts. I always love hearing from you! Happy baking!
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