Raspberry Zinger Poke Cake: The Sweet, Fruity Dessert I Can’t Stop Making

Name: Raspberry Zinger Poke Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 box vanilla cake mix; 1 cup water; 1/3 cup vegetable oil; 3 large eggs; 1 cup raspberry jelly; 1 cup whipped topping; 1 cup fresh raspberries; 1/2 cup sweetened shredded coconut; 1/4 cup chocolate shavings (optional); Powdered sugar for dusting (optional)

March 21, 2025

Recipes

There’s something about poke cakes that just brings joy to the kitchen. Maybe it’s the vibrant colors, maybe it’s the way every bite is packed with flavor. Either way, this Raspberry Zinger Poke Cake is one of those recipes I keep coming back to. It’s fruity, sweet, super easy to make, and has that playful feel of a dessert you’d find at summer potlucks and family parties. I love how each layer comes together to create a cake that looks like you spent hours on it — but really, it’s simple and fun.

Why This Cake Works

Easy to make with just a few steps
A burst of raspberry flavor in every bite
Fun texture thanks to the fluffy whipped topping and moist cake
Bright and beautiful presentation that’s perfect for gatherings

Ingredients You’ll Need

1 box white cake mix (plus ingredients listed on the box)
2 cups boiling water
1 box (6 oz) raspberry gelatin (Jell-O)
1 jar (10 oz) raspberry jam or preserves
1 tub (8 oz) whipped topping, thawed
2 cups sweetened coconut flakes
Optional: fresh raspberries for garnish

How I Make This Raspberry Zinger Poke Cake (Step-by-Step)

1. Bake the cake

I start by preparing the white cake mix according to the package instructions and bake it in a 9×13-inch pan. Once it’s done, I let it cool for about 15 minutes.

2. Poke the cake

Using the handle of a wooden spoon, I poke holes all over the warm cake. You want to make sure the holes go almost to the bottom — that’s how the flavors soak in.

3. Make the raspberry filling

I dissolve the raspberry gelatin in the boiling water, stirring until completely dissolved. Then, I mix in the raspberry jam until smooth.

4. Pour and chill

I pour that raspberry mixture slowly over the cake, making sure it fills every hole. Then, into the fridge it goes for at least two hours to set and chill.

5. Add the topping

Once chilled, I spread the whipped topping evenly over the cake. I love to sprinkle coconut flakes on top for that classic Zinger cake feel.

6. Garnish and serve

Before serving, I sometimes add fresh raspberries for an extra pop of flavor and color.

Tips From My Kitchen

Chill the cake well before adding the whipped topping for a smooth finish.
Lightly toast the coconut for extra flavor if you prefer a nutty twist.
If you like things less sweet, use sugar-free gelatin and whipped topping — it still tastes amazing.
This cake tastes even better the next day after the flavors have had time to meld.

What I Love to Serve With This Cake

A light lemonade or sparkling raspberry drink to complement the flavors.
Vanilla ice cream if you’re feeling indulgent.
Fresh berries on the side for color and freshness.

FAQs I Get About This Cake

Q: Can I use other flavors of gelatin?
A: Absolutely! Strawberry or cherry gelatin works beautifully if you want to mix things up.

Q: Do leftovers store well?
A: Yes! Just cover and refrigerate for up to 3 days. It’s just as good (if not better) after sitting overnight.

Q: Can I make this cake ahead of time?
A: Yes, I often make it the night before and add the whipped topping the next day before serving.

Why You’ll Love This Raspberry Zinger Poke Cake

This cake is bright, fruity, and so easy to whip up. It’s the kind of dessert that makes you smile just looking at it, and the flavor is nostalgic in the best way. Whether you’re serving it at a birthday party, potluck, or just as a weeknight treat, it’s always a hit.