Irresistible Raspberry Zinger Poke Cake for Sweet Nostalgia

Enjoy a nostalgic treat with this Raspberry Zinger Poke Cake, combining sweet-tart raspberries and fluffy cake.

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Prep Time 45

Cook Time 30

Chilling Time 2

Total Time 3 15

Servings: 12 slices

Course: Desserts

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

1 package White Cake Mix Follow package instructions for additional ingredients.
3 oz Raspberry Gelatin Can be substituted with strawberry or cherry.

For the Gelatin Mixture

1 cup Boiling Water
½ cup Cold Water

For the Layers

10 oz Seedless Raspberry Jam Opt for high-quality jam for the best taste.
8 oz Whipped Topping (Cool Whip, thawed) Homemade whipped cream can also be used.

For the Topping

2 cups Sweetened Shredded Coconut Can substitute with toasted nuts.
1 cup Fresh Raspberries Optional for garnish.

Equipment

mixing bowl
9x13-inch baking dish
Microwave
Spatula
Plastic wrap

Method

Preparation Steps

Preheat oven to 350°F (175°C). Mix the cake according to package instructions and bake for 25-30 minutes.
Poke holes in the cooled cake with a wooden spoon handle, about 20-25 holes.
Dissolve raspberry gelatin in boiling water, then add cold water. Stir until combined.
Pour the gelatin mixture over the cake, ensuring it seeps into the holes.
Spread warmed raspberry jam over the top of the cake.
Spread the whipped topping over the jam layer.
Sprinkle shredded coconut on top and garnish with fresh raspberries, if desired.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 8gCholesterol: 30mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 28gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

This cake can be made a day in advance for enhanced flavor. Store covered in the fridge for up to 3 days, or freeze for up to 2 months.

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