If you’re searching for a dessert that’s as pretty as it is delicious, the Raspberry Zinger Poke Cake will win you (and everyone lucky enough to snag a slice) over in no time. This cake has it all: a pillow-soft white cake base, jewel-bright raspberry gelatin soaked right in for a magically moist crumb, luscious layers of raspberry jam and cloud-like whipped topping, and a snowy blanket of shredded coconut. Every bite bursts with fresh berry flavor and nostalgia, and it’s almost effortlessly easy to make—no complicated steps or exotic ingredients. If you’re ready to impress your family or guests, the Raspberry Zinger Poke Cake is about to become your new party trick.
Ingredients You’ll Need
Don’t you love when a recipe uses simple, store-bought ingredients yet turns out to be a total showstopper? Each component in this cake is purposefully picked to create a balance of sweet, tangy, and creamy flavors, while the coconut brings that signature “Zinger” flair. Here’s what makes every element special:
- White cake mix: It’s the fluffy, blank-canvas base just waiting to soak up all that raspberry goodness. Follow the box directions for a guaranteed foolproof rise.
- Boiling water: Hot water helps dissolve the raspberry gelatin completely and activates its vibrant color.
- Raspberry-flavored gelatin: This is the star of the show, infusing each bite with that unmistakable pop of berry flavor and a gorgeous swirl of color.
- Cold water: Brings the gelatin mixture to the right temp and helps it set up perfectly in the cake’s nooks and crannies.
- Shredded sweetened coconut: The final flourish that delivers a nostalgic Zinger vibe—sweet, chewy, and snow white.
- Whipped topping: For a dreamy, pillowy finish that ties all the flavors together and adds a creamy contrast.
- Raspberry jam or preserves: Slathered beneath the whipped topping, this amps up the berry punch and keeps things extra juicy.
- Fresh raspberries (optional): A handful scattered on top is pure joy—dazzling, delicious, and just the right touch of tartness.
How to Make Raspberry Zinger Poke Cake
Step 1: Bake the White Cake
Start by preparing your favorite boxed white cake mix according to package instructions (usually calling for eggs, oil, and water). Pour the batter into a 9×13-inch pan—this size is perfect for soaking up the raspberry magic later. Once baked, cool the cake for about 15-20 minutes; you want it warm, but not piping hot, so the gelatin can really absorb into every nook.
Step 2: Mix the Raspberry Gelatin
In a medium bowl, combine your raspberry-flavored gelatin with one cup of boiling water. Stir patiently until the crystals completely dissolve (no grainy bits allowed). Then, pour in the cold water, give it another stir, and your sink-into-the-cake raspberry syrup is ready!
Step 3: Poke and Pour
Here comes the most satisfying part: with the handle of a wooden spoon, poke holes all over your cake, spacing them about an inch apart. Don’t be shy—more holes mean more spots for raspberry flavor! Next, slowly pour the raspberry gelatin mixture evenly over the cake, letting it seep into those poked pockets. Pop the cake in the fridge and chill for at least 2 hours, so the gelatin sets and the magic happens.
Step 4: Spread the Raspberry Jam
Once your cake is nice and chilled, gently spread a cup of raspberry jam or preserves across the top. This layer not only boosts the fruity punch, it adds a glorious, glossy finish that peeks through under the whipped topping.
Step 5: Finish with Whipped Topping and Coconut
Now for the dreamy finish! Gently spread a generous layer of thawed whipped topping over the jam. Sprinkle a full cup of sweetened shredded coconut on top, making sure to cover every inch in snowy, irresistible goodness. If you’re feeling fancy, dot the cake with fresh raspberries for a gorgeous garnish.
How to Serve Raspberry Zinger Poke Cake
Garnishes
Nothing sets this cake off like a cascade of fresh raspberries on top. For even more wow-factor, add a few delicate mint leaves or a sprinkle of extra coconut at serving time. The contrast of juicy berries and bright white coconut makes every slice photo-ready—and absolutely irresistible.
Side Dishes
Raspberry Zinger Poke Cake loves to mingle! Pair it with a bowl of tart lemon sorbet for a refreshing finish, or keep things simple with tall glasses of cold milk or tangy raspberry lemonade. A platter of fresh strawberries, blackberries, or the classic combo of cake and ice cream is always a hit.
Creative Ways to Present
Transform this cake into personal trifles by layering cubes of Raspberry Zinger Poke Cake with whipped topping and raspberries in pretty glasses. Or, cut the cake into bite-sized squares and skewer them on dessert sticks for a playful party treat—each one a pop of color and flavor. You can even use cookie cutters to make fun shapes for kids’ parties or elegant brunches.
Make Ahead and Storage
Storing Leftovers
Once assembled, Raspberry Zinger Poke Cake stays fresh in the refrigerator for up to four days. Cover the pan tightly with plastic wrap or a fitted lid to keep the whipped topping and coconut fluffy. The flavors only get better as they mingle, so don’t worry if you have extras!
Freezing
Need to save some cake for later? You can freeze slices (or the whole pan) before adding the whipped topping and coconut. Wrap tightly in plastic and foil, and freeze for up to a month. Thaw in the refrigerator overnight, then add the finishing touches right before serving.
Reheating
Since this is a chilled dessert, it’s best enjoyed cold straight from the fridge! If you’ve frozen the cake, let it thaw completely in the refrigerator before adding the final layers. This way, every bite keeps its perfect texture and that signature poke-cake deliciousness.
FAQs
Can I use homemade whipped cream instead of whipped topping?
Absolutely! Homemade whipped cream adds an extra touch of luxury. Just be sure to whip it to stiff peaks and spread it right before serving for maximum swoon-worthy results.
Could I substitute strawberry gelatin if I can’t find raspberry?
Definitely! Strawberry gelatin gives a slightly different—but just as tasty—flavor profile. If you want to stay true to the classic Raspberry Zinger Poke Cake, pair it with raspberry jam and fresh berries for that tart zing.
Is there a coconut-free version?
Yes! If you have a coconut allergy or just aren’t a fan, simply leave off the shredded coconut. The cake will lose its Zinger-style finish, but it’ll still be delicious and berry-filled.
What’s the best way to poke holes in the cake?
A wooden spoon handle works wonders, but you can also use a fat straw or chopstick. Just make sure your holes go through most of the cake’s depth to really soak up all that raspberry gelatin.
How far ahead can I make Raspberry Zinger Poke Cake?
You can prepare the cake (with jam, whipped topping, and coconut) up to two days in advance. The flavors blend beautifully as it chills, making it an even bigger hit the next day!
Final Thoughts
If you’re in need of a dessert that inspires pure joy, Raspberry Zinger Poke Cake delivers every single time. Whether you’re feeding a crowd or just treating your family to something special, its combination of bright raspberry flavor, creamy topping, and sweet coconut is utterly irresistible. Give it a try and let yourself (and your lucky guests) fall in love with every luscious bite!
Print
Raspberry Zinger Poke Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Raspberry Zinger Poke Cake is a delightful dessert that combines the sweetness of white cake with the tartness of raspberries for a refreshing treat.
Ingredients
For the Cake:
- 1 box white cake mix (plus ingredients called for on the box)
For the Raspberry Gelatin:
- 1 box (3 oz) raspberry-flavored gelatin
- 1 cup boiling water
- 1 cup cold water
For the Topping:
- 1 cup shredded sweetened coconut
- 1 tub (8 oz) whipped topping (like Cool Whip), thawed
- 1 cup raspberry jam or preserves
- Fresh raspberries for garnish (optional)
Instructions
- Prepare the Cake: Preheat oven and bake the white cake mix as directed on the box in a 9×13-inch pan. Let cool slightly.
- Make the Raspberry Gelatin: Dissolve raspberry gelatin in boiling water. Stir until dissolved, then add cold water and stir.
- Poke and Pour: Poke holes all over the cake using the handle of a wooden spoon. Slowly pour the gelatin mixture over the cake, letting it soak into the holes. Refrigerate for at least 2 hours to set.
- Assemble the Topping: Spread raspberry jam over the set gelatin. Gently spread whipped topping over the jam. Sprinkle shredded coconut on top.
- Garnish and Serve: Garnish with fresh raspberries if desired. Slice and serve.
Notes
- For a twist, try using different flavored gelatins or jams for a variety of flavors.
- This cake is best served chilled.
Nutrition
- Serving Size: 1 slice
- Calories: 300 kcal
- Sugar: 22g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
