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