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
Scale
- 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