As the warmth of summer unfolds, so does the opportunity for unforgettable gatherings, potlucks, and family reunions. What better way to complement these occasions than with a dessert that stands out for its delightful flavors and striking presentation? The Raspberry Zinger Poke Cake is just that—a dessert that captures the essence of the popular Raspberry Zinger snack cakes, transforming it into a moist, flavorful, and visually appealing treat.
Ingredients:
- 1 box (18.25 oz.) white cake mix (plus ingredients listed on the box to prepare the cake)
- 1 box (3 oz.) raspberry-flavored gelatin (Jello)
- 2 cups hot water
- 1 jar (10 oz.) raspberry preserves
- 1 tub (8 oz.) Cool Whip, thawed
- 1 bag (7 oz.) shredded coconut
Instructions:
- Bake the Cake: Begin by following the package directions to bake the cake in a 9×13-inch baking pan. Once baked, allow the cake to cool for 30 minutes.
- Poke and Soak: With the end of a wooden spoon or a meat fork, poke the cake at regular intervals, reaching halfway through. Dissolve the raspberry gelatin in 2 cups of hot water and pour it over the cake, ensuring the holes are well filled.
- Add Preserves: Warm the raspberry preserves in the microwave for about 30 seconds until they’re easy to spread. Then, evenly distribute the preserves over the cake.
- Top and Chill: Generously cover the cake with Cool Whip, followed by a sprinkle of shredded coconut. Refrigerate the cake for at least 4 hours to allow the flavors to meld.
- Serve: This cake is best served chilled. Store any leftovers in the refrigerator.
Tips:
- Seedless Raspberry Jam: Opt for seedless raspberry jam if seeds in the preserves are a concern for a smoother texture.
- Serving at Gatherings: This visually appealing and tasty cake is sure to draw attention at any event, so be ready to share the recipe with curious guests!
The Perfect Summer Dessert:
The Raspberry Zinger Poke Cake is not just a dessert; it’s a celebration of summer’s vibrancy and zest. Inspired by the beloved Raspberry Zinger snack cakes, this poke cake iteration marries the tender moistness of white cake with the tangy sweetness of raspberry, all under a cloud of fluffy Cool Whip and a sprinkle of coconut. Its ease of preparation makes it an ideal choice for every summer host looking to impress without the stress. With its mix of textures and flavors, this cake promises to be a refreshing and memorable addition to your summer dessert repertoire.
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Raspberry Zinger Poke Cake
- Total Time: About 4 hours and 50 minutes (includes cooling and chilling time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Raspberry Zinger Poke Cake brings the essence of summer to your table with its sweet and tangy raspberry flavor, combined with the softness of cake, the creaminess of Cool Whip, and the delightful texture of shredded coconut. It’s an easy-to-make, visually stunning dessert that promises to be the highlight of any summer gathering, potluck, or family reunion.
Ingredients
- 1 box (18.25 oz.) white cake mix (plus ingredients listed on the box to prepare the cake)
- 1 box (3 oz.) raspberry-flavored gelatin (Jello)
- 2 cups hot water
- 1 jar (10 oz.) raspberry preserves
- 1 tub (8 oz.) Cool Whip, thawed
- 1 bag (7 oz.) shredded coconut
Instructions
- Bake the Cake: Begin by following the package directions to bake the cake in a 9×13-inch baking pan. Once baked, allow the cake to cool for 30 minutes.
- Poke and Soak: With the end of a wooden spoon or a meat fork, poke the cake at regular intervals, reaching halfway through. Dissolve the raspberry gelatin in 2 cups of hot water and pour it over the cake, ensuring the holes are well filled.
- Add Preserves: Warm the raspberry preserves in the microwave for about 30 seconds until they’re easy to spread. Then, evenly distribute the preserves over the cake.
- Top and Chill: Generously cover the cake with Cool Whip, followed by a sprinkle of shredded coconut. Refrigerate the cake for at least 4 hours to allow the flavors to meld.
- Serve: This cake is best served chilled. Store any leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 30 minutes (varies by cake mix)
- Category: Dessert
- Method: Baking
- Cuisine: American