Introduction
Raspberry Zinger Poke Cake revives the beloved pink-and-white flavor combo of Hostess Zingers via a crowd-pleasing poke cake method. With soft cake, sweet-tart gelatin, and colorful coconut topping, it’s a show-stopping dessert for birthdays, reunions, potlucks, or simply indulging at home.
Origins & Inspiration
The poke cake method dates to the 1970s—a simple technique where holes are poked in warm cake, gelatin or pudding is poured in, and toppings finish it off for a moist, flavorful treat.
This version draws inspiration from two sources:
- The iconic Hostess Raspberry Zinger snack, a favorite since the 1960s, known for its vibrant pink raspberry icing and sweet cream center → see Hostess Raspberry Zinger history
- A more upscale riff featured by Bon Appétit—the Raspberry-Hibiscus Poke Cake—which adds floral depth and visual flair → view Bon Appétit Raspberry‑Hibiscus Poke Cake
These combined influences result in a nostalgic yet elevated dessert that’s both easy and memorable.
Ingredient Breakdown for Raspberry Zinger Poke Cake
Here’s what makes the Raspberry Zinger Poke Cake special:
- Cake base: Versatile white or yellow mix—or scratch cake—for a customizable foundation
- Raspberry gelatin: Jell-O infused into the cake creates flavor and moisture
- Seedless raspberry preserves: Adds concentrated raspberry punch
- Whipped topping: Cool Whip eases prep; homemade whipped cream offers richer texture
- Shredded coconut: Dyed bright pink or white for visual and textural contrast
- Optional boosters: Vanilla pudding layer, fresh raspberries, nuts, or white chocolate shavings
These ingredients work together to evoke the signature Zinger flavor and elevate it through layers of texture and sweetness.
Equipment & Prep Essentials
Before baking, gather:
- 9×13‑inch baking pan: Standard and perfect for serving
- Wooden spoon or chopstick: Ideal for evenly poking holes
- Microwave-safe bowl for warming preserves
- Whisk and spatulas for mixing and spreading
- Bowls for coconut dyeing with pink food coloring
- Chilling space: Fridge room for dedicated resting time
With your station ready, mix your ingredients and plan your layout for seamless baking and assembly.
How to Make Raspberry Zinger Poke Cake
- Bake the cake
- Preheat oven to 350°F (175°C).
- Prepare cake mix or scratch batter per instructions.
- Pour into greased 9×13 pan.
- Bake 22–28 minutes or until a toothpick emerges mostly clean.
- Let cool for 10 minutes.
- Poke evenly
- Use a wooden spoon or chopstick to poke holes ~1″ apart, ½” deep.
- Ensure consistency for even gelatin absorption.
- Infuse with gelatin
- Dissolve raspberry Jell-O in 2 cups hot water; stir until smooth.
- Slowly pour over cake, filling holes first, then coating the top.
- Add preserves
- Warm raspberry preserves with 2–3 tablespoons water until spreadable.
- Gently spread over cake without disrupting gelatin distribution.
- Whip and top
- Spread whipped topping or homemade cream in an even layer.
- Dye shredded coconut pink; sprinkle generously on top.
- Chill to perfection
- Refrigerate 2–4 hours; overnight chill for best flavor and texture melding.
- Cut into squares and serve slightly chilled.
This structured method ensures every bite bursts with raspberry flavor and texture.
Texture & Flavor Profile
The magic lies in the layered experience:
- Moist cake: Gelatin seeps deep, keeping cake incredibly tender.
- Sweet-tart burst: Raspberry preserves and Jell-O infuse bright berry flavor.
- Creamy topping: Whipped layer balances intense fruitiness.
- Coconut crunch: Pink coconut adds visual beauty and subtle texture.
Your taste buds will detect echoes of the original Raspberry Zinger—soft, fruity, and nostalgic.
Variations & Substitutions
Looking to personalize? Try these variations:
- Cake base alternatives:
- Yellow mix for deeper color
- Scratch vanilla or white for homemade flair
- Gluten-free boxed mix for dietary preferences
- Gelatin options:
- Strawberry or cherry Jell-O for variety
- Lime gelatin for color contrast and tartness
- Pudding boost:
- Layer vanilla pudding before whipped topping for extra creamy texture
- Toppings twist:
- Homemade whipped cream in place of Cool Whip
- Dairy-free whipped topping for vegan diets
- Finely chopped nuts for crunch instead of coconut
- White chocolate curls for sweetness and decoration
- Fruity additions:
- Fresh raspberries or strawberry slices on top for garnish
These choices ensure you can tailor the dessert to occasion, palette, or dietary needs without sacrificing style.
Make-Ahead & Storage Tips
- Bake and assemble refrigerate for up to 4 days—flavors meld beautifully with time.
- Freeze slices: Individually wrap in foil for 1–2 months; thaw overnight in fridge.
- Best served slightly chilled: about 15 minutes at room temperature enhances softness without mess.
These tips make this cake perfect for potlucks, celebrations, or stressful holidays.
Serving & Presentation Ideas
- Plate each slice alongside fresh berries and sprigs of mint.
- Offer with a side of vanilla ice cream or scoop of frozen yogurt.
- Serve with coffee or herbal tea for brunch or afternoon gatherings.
- Ideal for festive occasions like baby showers, summer BBQs, or Valentine’s Day.
- Use decorative plates or liners for picnics and outdoor events.
Simple styling elevates the visual impact of your creation.
Troubleshooting FAQ
- Why is the cake soggy?
Too much gelatin or pouring on hot cake can oversaturate.
Solution: Cool cake 10–15 minutes before pouring; gently spoon gelatin. - Spots without flavor?
Uneven holes or gelatin distribution.
Solution: Poke holes methodically ~inch apart; pour gelatin slowly and evenly. - Coconut color not uniform?
Clumped dye or wet clumps.
Solution: Use a zip-top bag to shake dyed coconut dry. - Gelatin doesn’t set?
Cake may be too warm or gelatin ratio off.
Solution: Cool cake fully; stir gelatin until clear and let it slightly cool before pouring.
FAQs
Q1: Can I use homemade scratch cake instead of box mix?
Absolutely! Many readers love a scratch vanilla or white cake—just adjust baking time.
Q2: What’s the best chilling time?
Minimum 2 hours; for optimal flavor melding, 4 hours or overnight is recommended.
Q3: Can I skip the coconut?
Yes! Nuts, chocolate shavings, or plain whipped topping work fine—especially for coconut allergy.
Q4: Will it be too sweet?
Taste testers say it’s balanced—sweet yet tangy. Adjust by swapping regular coconut for unsweetened or reducing preserves.
Q5: Can I make this ahead?
Yes. Refrigerated for up to 4 days or freeze slices for long-term storage.
Conclusion
The Raspberry Zinger Poke Cake is more than just a dessert—it’s a nostalgic treat that brings joy to every bite. With its moist cake base, tangy raspberry gelatin, creamy whipped topping, and vibrant coconut finish, it’s the perfect balance of flavor and texture. Whether you’re hosting a party, attending a potluck, or simply craving a sweet indulgence, this cake is guaranteed to impress.
Print
Irresistible Raspberry Zinger Poke Cake – A Moist & Delightful Dessert
- Total Time: 3 hours
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Raspberry Zinger Poke Cake is a fun twist on the nostalgic snack cake. A soft white cake is soaked with raspberry gelatin, then topped with creamy whipped topping and shredded coconut for that signature zinger flavor. It’s fruity, moist, and perfect for parties, potlucks, or whenever you crave a sweet, retro-inspired dessert.
Ingredients
- 1 box white cake mix (plus ingredients listed on box)
- 1 box (3 oz) raspberry gelatin (Jell-O)
- 1 cup boiling water
- 1/2 cup cold water
- 1 tub (8 oz) whipped topping (like Cool Whip), thawed
- 1 cup shredded sweetened coconut
- Optional garnish: fresh raspberries or extra coconut
Instructions
- Bake the cake:
- Prepare and bake white cake in a 9×13-inch pan according to package instructions. Cool for 10–15 minutes.
- Poke the cake:
- Using the end of a wooden spoon, poke holes all over the cake (about 1 inch apart).
- Prepare the raspberry gelatin:
- Dissolve gelatin in boiling water, then stir in cold water. Pour evenly over the cake, letting it soak into the holes.
- Chill & top:
- Refrigerate for at least 2 hours. Spread whipped topping over the cake, then sprinkle with shredded coconut.
- Serve:
- Slice and enjoy cold. Garnish with fresh raspberries if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baked & Chilled
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270kcal
- Sugar: 29g
- Sodium: 230mg
- Fat: 9g
- Saturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg