Raspberry Zinger Poke Cake is a nostalgic, no-fuss dessert that’s bursting with fruity flavor and topped with a dreamy layer of whipped topping and coconut. Inspired by the beloved snack cake, this easy recipe transforms a boxed cake mix into a moist, vibrant treat soaked in raspberry gelatin and layered with sweet preserves. It’s the perfect make-ahead dessert for holidays, potlucks, or anytime you need something effortlessly impressive.
Ingredients
1 box white cake mix (18.25 oz)
Ingredients listed on the box to prepare the cake
1 box raspberry-flavored gelatin (3 oz)
2 cups hot water
1 jar raspberry preserves (10 oz)
1 tub Cool Whip, thawed (8 oz)
1 bag shredded coconut (7 oz)
Instructions
Step 1:
Preheat your oven to the temperature listed on the cake mix box. Prepare and bake the white cake in a 9×13-inch pan according to package instructions. Let it cool for about 30 minutes.
Step 2:
Using the handle of a wooden spoon or a fork, poke holes halfway into the cake, spacing them about an inch apart to allow for even absorption.
Step 3:
In a medium bowl, dissolve the raspberry gelatin in 2 cups of hot water, stirring until fully dissolved. Slowly pour the mixture over the cake, letting it soak into the holes.
Step 4:
Warm the raspberry preserves in the microwave for 30 seconds, just enough to soften. Gently drizzle and spread it across the surface of the cake.
Step 5:
Spread the thawed Cool Whip evenly over the raspberry layer.
Step 6:
Sprinkle the shredded coconut over the entire top, pressing lightly so it sticks to the whipped topping.
Step 7:
Refrigerate the cake for at least 4 hours, or overnight if possible, to allow the flavors to fully meld. Serve chilled.
Variations
Swap raspberry gelatin with strawberry or cherry for a flavor twist. Add a layer of sliced fresh raspberries before topping with Cool Whip for added texture and fruitiness. You can also use whipped cream instead of Cool Whip for a homemade touch.
Cooking Note(s)
Be sure to poke holes while the cake is still warm so the gelatin absorbs more easily. Using a squeeze bottle or measuring cup with a spout can help pour the gelatin evenly.
Serving Suggestions
This cake is best served cold and pairs perfectly with coffee or a scoop of vanilla ice cream. Garnish each slice with fresh raspberries or a drizzle of melted white chocolate for extra flair.
Tips
Use a fork or wooden spoon handle to make holes that are deep but not all the way through. Chill the cake long enough so it slices cleanly and holds its shape. For a stronger raspberry flavor, mix a tablespoon of preserves into the gelatin before pouring it over the cake.
Prep Time:
20 minutes
Cooking Time:
30 minutes
Total Time:
4 hours 50 minutes (including chill time)
Servings:
12
Nutritional Information (per serving)
Calories: ~330
Protein: 2g
Sodium: ~290mg
FAQs
Can I make this cake ahead of time?
Yes, it’s actually better when made ahead! The longer it chills, the more flavorful and moist it becomes. You can prepare it a day in advance and keep it refrigerated until serving.
Do I have to use Cool Whip?
Cool Whip is convenient and gives that classic fluffy topping, but you can substitute with homemade whipped cream if you prefer a less processed option.
What kind of coconut works best?
Sweetened shredded coconut is traditional for this recipe and adds both texture and flavor. If you want a less sweet version, use unsweetened coconut instead.
Can I use a different flavor of gelatin?
Absolutely. Strawberry or cherry gelatin both work well. You can even try lemon for a tart twist, although it’ll change the flavor profile.
How do I store leftovers?
Cover the cake tightly and keep it refrigerated. It stays fresh for up to 4 days, and the flavors actually improve after a day or two.
Raspberry Zinger Poke Cake is a delightfully simple dessert that delivers big on flavor and presentation with minimal effort. The fruity gelatin soaks into the fluffy white cake, while the preserves and whipped topping add layers of sweetness and creaminess. Finished with a coconut crown, this cake is a retro-inspired showstopper that always brings smiles. Whether you’re baking for a birthday, brunch, or family gathering, this poke cake promises crowd-pleasing results with every slice.
Print
Raspberry Zinger Poke Cake
- Total Time: 4 hours 50 minutes (including chill time)
Ingredients
Ingredients
1 box white cake mix (18.25 oz)
Ingredients listed on the box to prepare the cake
1 box raspberry-flavored gelatin (3 oz)
2 cups hot water
1 jar raspberry preserves (10 oz)
1 tub Cool Whip, thawed (8 oz)
1 bag shredded coconut (7 oz)
Instructions
Step 1:
Preheat your oven to the temperature listed on the cake mix box. Prepare and bake the white cake in a 9×13-inch pan according to package instructions. Let it cool for about 30 minutes.
Step 2:
Using the handle of a wooden spoon or a fork, poke holes halfway into the cake, spacing them about an inch apart to allow for even absorption.
Step 3:
In a medium bowl, dissolve the raspberry gelatin in 2 cups of hot water, stirring until fully dissolved. Slowly pour the mixture over the cake, letting it soak into the holes.
Step 4:
Warm the raspberry preserves in the microwave for 30 seconds, just enough to soften. Gently drizzle and spread it across the surface of the cake.
Step 5:
Spread the thawed Cool Whip evenly over the raspberry layer.
Step 6:
Sprinkle the shredded coconut over the entire top, pressing lightly so it sticks to the whipped topping.
Step 7:
Refrigerate the cake for at least 4 hours, or overnight if possible, to allow the flavors to fully meld. Serve chilled.
Notes
Cooking Note(s)
Be sure to poke holes while the cake is still warm so the gelatin absorbs more easily. Using a squeeze bottle or measuring cup with a spout can help pour the gelatin evenly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~330
- Sodium: ~290mg
- Protein: 2g