Description
Raspberry Zinger Poke Cake is a vibrant, nostalgic dessert made with moist white or yellow cake soaked in raspberry gelatin, topped with a creamy whipped layer and garnished with sweet coconut and fresh raspberries. It’s easy to prepare, gorgeous to present, and loved by all ages. Whether you’re hosting a summer party or simply want a fruity twist on classic poke cake, this recipe is a guaranteed showstopper.
Ingredients
For the Cake:
- 1 box white or yellow cake mix (plus required eggs, oil, water)
For the Gelatin Layer:
- 1 package (3 oz) raspberry gelatin
- 1 cup boiling water
- 1/2 cup cold water
For the Creamy Topping:
- 1 tub (8 oz) whipped topping (Cool Whip), thawed
- 1/2 package (4 oz) cream cheese, softened (optional)
For the Raspberry & Garnish Layer
- 1–1½ cups fresh raspberries
- 1 cup sweetened shredded coconut (optional)
- Pink food coloring (optional)
Instructions
-
Bake the Cake
Prepare cake according to box instructions. Pour into a 9×13-inch pan and bake until a toothpick comes out clean. Let cool completely. -
Prepare the Gelatin
In a bowl, dissolve raspberry gelatin in 1 cup boiling water. Stir in 1/2 cup cold water. Set aside. -
Poke the Cake
Once cool, poke holes over the entire cake using the handle of a wooden spoon, about 1 inch apart. -
Add the Gelatin
Pour gelatin evenly over the cake, ensuring it fills the holes. Refrigerate for 1 hour. -
Top with Raspberries
Spread a layer of fresh raspberries over the chilled cake. -
Make the Creamy Topping
Mix whipped topping with softened cream cheese (if using). Spread evenly over the raspberry layer. -
Add Coconut
Optional: Tint coconut with pink food coloring and sprinkle over the whipped topping. -
Chill and Serve
Chill the finished cake for at least 1 more hour, preferably overnight. Garnish with additional raspberries before serving.