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If you grew up in the Midwest, or maybe just had a mom, aunt, or sweet neighbor who loved to “doctor up” a cake mix, you’ve probably tasted something like this Raspberry Zinger Poke Cake before. For me, just the scent of that raspberry gelatin dissolving in a bowl takes me right back to steamy summer birthdays and potluck tables loaded down with every color dessert you can imagine. There’s just something so nostalgic about cold, creamy poke cake pulled out of the fridge, all blush-pink and topped with a fluffy cloud of whipped cream and a snow of coconut. Comfort in every chilled, fruity bite.
Honestly, even if boxed cake isn’t usually your thing, you gotta give this one a chance. I mean, it’s raspberry, it’s creamy, there’s coconut (which is basically summer in a bag), and we’re not about to apologize for using shortcuts over here. Remember: real life happens, but we still deserve dessert!
Why You’ll Love This Recipe
- Light and Fresh: The raspberry flavor is bright, juicy, and pairs perfectly with the creamy whipped topping. It’s sweet but never heavy—feels like summer vacation on a plate.
- So Easy, It Feels Like Cheating: You only need a handful of pantry staples—if you can stir and pour, you’re halfway there! Even if you “don’t bake,” this one’s basically foolproof.
- Gorgeous to Serve: The blush-pink color and little sprinkle of coconut and berries on top make this a looker. No one will guess it started with a humble cake mix.
- Feeds a Crowd: This makes a big 9×13 pan—perfect for potlucks, summer BBQs, or any family get-together where dessert disappears fast.
Key Ingredients
White Cake Mix: This is your cake’s base. Don’t overthink it—white, yellow, or even vanilla cake mix all work fine. Feeling wild? Chocolate cake mix is a thing (chocolate + raspberries? Oh my, I’ll wait while you swoon).
Raspberry Gelatin: The “poke” in poke cake! That blast of vibrant, tart-sweet raspberry flavor soaks into each bite. You can also use strawberry, cherry, or even lemon (if you’re feeling zesty), but raspberry is classic for a reason.
Whipped Topping: Cool Whip is my old standby, but your favorite brand (or homemade whipped cream, if you’re fancy) works, too. The creamy layer really makes the whole cake feel dreamy and nostalgic.
Shredded Coconut: Optional, but it just shouts “summer” and adds the best little tropical vibe. If I’m feeling extra, I’ll toast it in the oven for five minutes at 350°F—watch it like a hawk so it doesn’t burn.
Fresh Raspberries: For topping and a little burst of real berry flavor. Frozen work in a pinch (let them thaw first), but they’ll be a bit softer. Either way—those ruby berries make it even more eye-catching.
Complete list of ingredients with quantities and instructions is located in the recipe card below.
Ingredients
- 1 box white cake mix (plus ingredients called for on the box—usually eggs, oil, water)
- 1 package (3 oz) raspberry Jell-O gelatin
- 1 cup boiling water
- 1/2 cup cold water
- 1 cup shredded coconut (toasted if desired)
- 1 cup whipped cream or whipped topping
- 1 cup fresh raspberries
Instructions
Bake the Cake
Prepare the Cake Batter: Start by mixing up your cake batter just like the box tells you to. No shame at all—honestly, there’s a time and place for from-scratch cake, but this isn’t it!
Bake and Cool: Pour that batter into a greased 9×13-inch pan and bake as directed on the box. When it’s done, let it cool completely in the pan. (Don’t rush this! If you poke too soon, the hot cake turns weird and gummy when you add the Jell-O. Patience = pretty stripes and the perfect bite.)
Prepare the Raspberry Gelatin
Dissolve the Gelatin: In a heatproof bowl, pour 1 cup boiling water over the raspberry gelatin powder. Stir until fully dissolved—take your time! If you skimp, you’ll get stubborn gelatin flecks instead of a smooth, berry infusion.
Add Cold Water: Stir in 1/2 cup cold water—this cools off the mixture a bit so you don’t accidentally melt holes right through the cake.
Poke Holes in the Cake
Create the Holes: Take the handle of a wooden spoon and poke holes all over the cake, going nearly to the bottom. I space them about an inch apart (if you’re me, you’ll forget a few spots, but that just means bonus bites later!). If all you have is a fork, just poke a bunch of holes everywhere. The point is to let those little raspberry rivers flow deep into the cake.
Pour the Gelatin
Add the Gelatin Mixture: Carefully pour the raspberry gelatin over the entire cake, aiming for a little in every hole and across the top. If it’s all pooling in one spot, use a spoon to help spread it around. It’ll look crazy-wet at first—don’t freak out! The cake’s going to soak it right up, like magic.
Chill the Cake: Pop the whole thing in your fridge for at least 2-3 hours (overnight is great, too). This step is non-negotiable—those flavors need cozy time together to become best friends.
Add the Topping
Spread Whipped Cream: When the cake is totally cool and the gelatin’s set, pile on a thick, fluffy layer of whipped topping (as much as your heart desires). Smoothing it out is oddly satisfying.
Garnish: Sprinkle with shredded coconut—plain or toasted, you choose. Then scatter those fresh raspberries all over the top. I let my kids make funny faces with the berries sometimes. Not only does it buy me five minutes of peace, it guarantees smiles at dessert time.
Serve and Enjoy
Slice and Serve: Cut into generous squares and serve nice and cold. (I’ve been known to sneak a piece straight from the pan after dinner, standing at the open fridge—no shame!). This really is the flavor of summer—fruity, cool, and just so “welcome home.”
Variations
- Fruit Gelatin Swaps: Mix it up with strawberry, cherry, or orange gelatin for new flavors. Lemon is tart and super refreshing.
- Chocolate Raspberry: Use chocolate cake mix for the base and raspberry Jell-O for the soak. Top with chocolate shavings or a drizzle of sauce—the grown-up, sassy cousin of the classic.
- Cream Cheese Layer: Want it extra-decadent? Beat a softened block of cream cheese with the whipped topping before spreading. Suddenly, you’ve got poke cake meets cheesecake territory (dangerously good!).
- Tropical: Add pineapple tidbits or diced mango along with the coconut for a sunshine-bright twist. Lime Jell-O works in place of raspberry for a tangy, tropical mood.
- Add Nuts: For crunch, sprinkle roasted chopped almonds or pecans on the top. Texture lovers, you’re welcome.
Serving Suggestions
Perfect Pairings: This cake is a star with a pitcher of iced tea, lemonade, or good strong coffee. Sometimes I’ll serve tiny squares at brunch—trust me, they vanish faster than donuts.
Party Time: Set it out with extra berries and let folks serve themselves. It’s a great backyard BBQ dessert, or a “just because” treat after a busy week. Leftovers make a fabulous snack or (oops!) breakfast.
Make It Fancy: Want to impress? Drizzle a little raspberry or chocolate syrup over each square just before serving. A little goes a long way for that wow moment.
Storage & Meal Prep Tips
Refrigerate: Keep any leftovers covered in the fridge for up to three days. The flavors just get cozier after sitting overnight.
Make Ahead: You can bake the cake and add the gelatin a day before you need it. Hold off on the whipped topping, coconut, and berries until just before serving for peak fluffiness.
Freezing: I wouldn’t recommend freezing after adding the topping, but you absolutely can freeze the soaked cake portion (just wrap it really well). Thaw in the fridge overnight, then decorate fresh before serving. Super handy if you like to plan ahead for big parties or casual family visits.
Topping on the Side: For a fun little twist (and to keep things extra fresh), set out toppings in bowls and let everyone dress up their own slice. It’s interactive, and the kids totally love being “dessert designers.”
Conclusion
I hope this Raspberry Zinger Poke Cake brings that hit of retro, nostalgic joy to your table—just like it does at mine. There’s something so comforting about those cheerful stripes and airy whipped cream clouds, especially after a long hot day. If you try this, leave me a note and tell me how it went (extra points if you made any fun twists or got creative with the toppings!). Sometimes the best kitchen moments are the ones when everything’s a little imperfect, the conversation’s flowing, and dessert is cold and sweet, waiting in the fridge. Enjoy every bite—you’ve totally earned it.
Raspberry Zinger Poke Cake
Ingredients
- 1 box white cake mix plus ingredients listed on the box
- 1 package raspberry gelatin 3 oz
- 1 cup boiling water
- ½ cup cold water
- 1 cup shredded coconut toasted if desired
- 1 cup fresh raspberries
- 1 cup whipped cream or whipped topping
Instructions
- Prepare the cake batter as instructed on the box and pour it into a greased 9x13-inch baking pan. Bake according to the package instructions. Allow the cake to cool completely in the pan before proceeding.
- Dissolve the raspberry gelatin in boiling water. Stir until fully dissolved, then add cold water to cool the mixture.
- Use the end of a wooden spoon or a fork to poke holes evenly across the entire surface of the cooled cake. Ensure the holes go all the way to the bottom.
- Slowly pour the prepared gelatin mixture over the cake, ensuring it fills all the holes. Refrigerate for 2-3 hours until the gelatin sets.
- Spread whipped cream or whipped topping evenly over the cake once the gelatin is set.
- Sprinkle shredded coconut evenly over the whipped cream and arrange fresh raspberries on top for decoration.
- Cut the cake into squares and serve chilled. Enjoy the light, fruity, and creamy dessert!
