Oh, let me tell you about this cake! If you love the sweet, tangy taste of raspberries and the irresistible texture of a moist, fluffy cake, then this Raspberry Zinger Poke Cake is going to be your new obsession. Picture this: a light, tender cake soaked with a rich raspberry filling, topped off with whipped cream and shredded coconut. Every bite is a perfect balance of sweetness, tang, and a little bit of tropical flair. Itโs the kind of cake that makes you feel like youโre on a beach vacation, all while enjoying the simplest ingredients! Trust me, this oneโs a game-changer, and youโre going to want to make it again and again.
Why Youโll Love Raspberry Zinger Poke Cake
This cake isnโt just delicious; itโs an experience. Hereโs why itโs going to be your new favorite dessert:
Moist & Flavorful:
The poke cake method ensures that every bite is bursting with flavor. The cake itself is soft and moist, soaking up all that raspberry goodness.
Easy to Make:
Donโt worryโthis is one of those desserts that looks super impressive but is actually really easy to throw together. You donโt need to be a baking pro to make this cake a showstopper!
Perfect Balance of Sweet & Tart:
The tangy raspberry filling gives the cake a fruity, zesty flavor thatโs perfectly complemented by the sweetness of the whipped cream and coconut topping. Itโs just the right amount of contrast!
A Crowd-Pleaser:
This cake is perfect for birthdays, potlucks, or just a fun treat to enjoy at home. Itโs light enough for warm weather gatherings, but also cozy enough to enjoy on cooler days.
Fun & Customizable:
While this recipe sticks to classic ingredients, you can get creative with the flavor. Swap the raspberry filling for strawberry or blueberry for a new twist, or use a different toppingโjust make it your own!
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Ingredients
Hereโs what youโll need to make this simple yet indulgent dessert:
- Yellow Cake Mix: The base for our cake. Itโs light, fluffy, and perfectly complements the raspberry filling.
- Raspberry Gelatin (Jell-O): This is where the magic happens. The raspberry gelatin infuses the cake with its fruity, tangy flavor.
- Boiling Water: To dissolve the gelatin and help it soak into the cake.
- Sweetened Condensed Milk: This creates a rich, creamy texture that soaks into the cake, making it super moist.
- Whipped Topping: To cover the cake with a light, fluffy, and sweet topping.
- Shredded Coconut: For that signature coconut flavor and texture, giving the cake an irresistible crunch.
- Fresh Raspberries: Optional, but they add a fresh, fruity pop and are perfect for garnish!
(Note: Full ingredient measurements are available in the recipe card above!)
Instructions
Ready to make your new favorite dessert? Letโs get started!
Step 1: Bake the Cake
Start by preparing your yellow cake mix according to the package instructions. Bake the cake in a 9ร13-inch baking dish and allow it to cool for about 10-15 minutes. While itโs cooling, grab a fork and start poking holes all over the top of the cakeโlots of holes, but not too deep!
Step 2: Prepare the Raspberry Filling
In a small bowl, dissolve the raspberry gelatin in boiling water, stirring until itโs fully dissolved. Then, pour the sweetened condensed milk into the hot mixture and stir well to combine. This will give you that creamy, fruity filling.
Step 3: Poke & Pour
Now, take the gelatin mixture and carefully pour it over the cake. Let it seep into all the holes. Youโll notice the cake soaking up the delicious raspberry filling, which makes it even more moist and flavorful. Let it sit for 30 minutes to an hour so it can absorb all that goodness.
Step 4: Add the Whipped Topping
Once the cake has soaked up all the filling, itโs time to top it! Spread the whipped topping evenly over the cake, covering it with a light, fluffy layer.
Step 5: Add the Coconut & Garnish
Top the whipped topping with shredded coconut, and if youโre feeling fancy, you can even add some fresh raspberries on top for a pop of color and extra flavor.
Step 6: Chill & Serve
Pop the cake in the fridge for at least 2 hours, or until itโs fully chilled. This allows all the flavors to settle and the cake to firm up just a bit, making it even more refreshing when you serve it. Slice, serve, and enjoy!
Nutrition Facts
Servings: 12
Calories per serving: [Calories per serving]
Preparation Time: 20 minutes
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes (including chilling time)
How to Serve Raspberry Zinger Poke Cake
This cake is perfect on its own, but if you want to take it over the top, here are some serving suggestions:
Whipped Cream:
A dollop of extra whipped cream on each slice will only make it more indulgent.
Fresh Fruit:
Fresh raspberries, strawberries, or even blueberries will add a beautiful pop of color and fresh flavor to the top.
Ice Cream:
For an extra special treat, serve a slice with a scoop of vanilla or coconut ice cream on the side. The combination of cold ice cream and chilled cake is heavenly!
Lemon Zest:
A little sprinkle of lemon zest on top adds a zesty kick that pairs wonderfully with the raspberry flavor.
Additional Tips
Here are some extra tips to make sure your Raspberry Zinger Poke Cake turns out just right:
Make It Ahead of Time:
This cake is the perfect make-ahead dessert. You can prepare it a day before your gathering and let it chill overnight, allowing the flavors to meld beautifully.
Use Fresh or Frozen Raspberries:
If you want to make your cake extra fresh, you can add some fresh raspberries on top before serving, or even stir in some frozen raspberries into the whipped topping for a burst of fruity goodness.
Try Other Flavors:
Feel free to swap out the raspberry gelatin for strawberry, lemon, or even orange for a different flavor profile. You can easily adapt the cake to whatever youโre craving!
Donโt Skip the Chilling Time:
Let the cake chill in the fridge for at least 2 hours to ensure the filling sets and the flavors deepen. This is key to achieving that perfect moist texture!
Keep It Cool:
If youโre serving this cake at a party, make sure to keep it chilled until just before serving. Itโs best enjoyed cold!
FAQ Section
Q1: Can I use a homemade cake mix instead of store-bought?
A1: Absolutely! If you prefer making your own cake from scratch, just use your favorite yellow cake recipe. Just make sure to poke the holes in the cake and follow the rest of the steps.
Q2: Can I use a different flavor of Jell-O?
A2: Yes! Strawberry, blueberry, or even lime would work wonderfully in this recipe. You can switch it up based on your flavor preferences.
Q3: How do I store leftovers?
A3: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The cake stays moist and flavorful for several days.
Q4: Can I freeze this cake?
A4: You can freeze the cake, but itโs best to freeze it before adding the whipped topping and coconut. Once youโre ready to serve, thaw it out, top with the whipped cream, and garnish.
Q5: Is this cake gluten-free?
A5: The recipe as written isnโt gluten-free, but you can easily make it so by using a gluten-free yellow cake mix. Just check the label to make sure itโs certified gluten-free!
Q6: How can I make this cake dairy-free?
A6: To make this cake dairy-free, use a dairy-free cake mix and substitute the sweetened condensed milk with a dairy-free alternative, like coconut milk or almond milk, and use a non-dairy whipped topping.
Q7: Can I use other fruit fillings?
A7: Yes! This recipe is versatileโfeel free to swap in your favorite fruit flavor, like strawberry, blueberry, or even mango.
Q8: How can I make the cake even more indulgent?
A8: You can add a layer of chocolate chips or drizzle some chocolate syrup over the whipped topping before serving for an extra decadent touch.
Q9: Can I make this cake in a different-sized pan?
A9: Yes! If you use a smaller or larger pan, you may need to adjust the baking time for the cake. Just keep an eye on it and test for doneness with a toothpick.
Q10: Can I use fresh coconut instead of shredded?
A10: Absolutely! Fresh shredded coconut can be used if you prefer a more natural flavor. Just make sure itโs toasted if you want that nice golden crunch.
Conclusion
Raspberry Zinger Poke Cake is the kind of dessert that makes any occasion feel extra special. Itโs sweet, tangy, and has that perfect balance of textures that keeps you coming back for more. Whether youโre serving it at a family gathering, a potluck, or just making it to enjoy at home, this cake is sure to impress. So go aheadโgive it a try, and enjoy a slice (or two) of this irresistibly delicious treat!
You wonโt regret it!
Print
Raspberry Zinger Poke Cake Recipe
- Total Time: 45 minutes
- Yield: 12โ16 servings 1x
Description
This Raspberry Zinger Poke Cake is a deliciously moist cake infused with raspberry flavor, topped with creamy frosting, and a sprinkle of coconut flakes. Inspired by the classic snack cake, this easy poke cake is a hit at any party or family gathering!
Ingredients
- For the Cake:
- 1 box white cake mix (plus ingredients required on the box, typically eggs, oil, and water)
- 1 cup raspberry jam or preserves
- ยฝ cup sweetened shredded coconut (for topping)
- For the Frosting:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping (such as Cool Whip)
- 1 teaspoon vanilla extract
- ยผ cup sweetened shredded coconut (optional, for topping)
Instructions
- Preheat the oven according to the directions on the cake mix box (typically 350ยฐF or 175ยฐC). Grease and flour a 9ร13-inch baking dish.
- Prepare the cake mix according to the package instructions, then pour the batter into the prepared baking dish. Bake as directed until a toothpick inserted into the center comes out clean (about 25-30 minutes).
- Once the cake is baked and slightly cooled, use the handle of a wooden spoon to poke holes all over the cake (about 1 inch apart).
- In a small bowl, warm the raspberry jam in the microwave for about 20 seconds to make it easier to pour. Pour the warmed raspberry jam into the holes, making sure it fills them well.
- Let the cake cool completely, then refrigerate for at least 1-2 hours to allow the flavors to set.
- In a medium bowl, beat the softened cream cheese until smooth. Add powdered sugar, whipped topping, and vanilla extract, and beat until the frosting is light and fluffy.
- Spread the frosting evenly over the top of the cooled cake, covering the jam-filled holes.
- Sprinkle with shredded coconut for added texture and flavor.
- Refrigerate the cake until ready to serve. Slice into squares and enjoy!
Notes
- If you prefer a sweeter frosting, you can add more powdered sugar to taste.
- For an extra flavor boost, you can add a few fresh raspberries on top as a garnish.
- This cake can be stored in the fridge for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (based on 16 servings)
- Calories: 230
- Sugar: 24g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg