Did you like the Zest-ful Raspberry Zinger Poke Cake that came in a box with the fragrant aroma of raspberry Jell-O raspberry gelatin that seeps into a fluffy white cake made creamy with some whipped cream, shredded coconut, and a sprinkle of fresh raspberries on top? Nothing beats a well-chilled snack on hot summer days or just in between events!
Why You’ll Love This Recipe
Light and Fresh, it has: Fruity raspberry fragrance pairs lovely with this creamy topping and gives the dessert an incredible light, fresh feel.
Very Simple: Anyone can prepare this recipe, as just rubbish ingredients are combined in a mix box cake!
Pretty Presentation: It is amongst the very-most beautiful, even beautifully presentable compared to the deliciousness. A Crowd-Pleaser It makes a spectacular dessert for those afternoons when everyone was here and you need a good dessert.
Key Ingredients
White Cake Mix: The base of this mixture can fall between white and yellow cake, and it absorbs the raspberry gelatin beautifully. Vanilla cake mix would also do the trick.
Raspberry Gelatin: The ingredients that create a good poke cake out of the dessert are those that release definite flavors that add a resounding branded style to every serving: raspberry gelatin.
Whipped Topping: A creamy texture of whipped cream or alternative versions complements the very bright fruity gelatin and sweet cake.
Shredded Coconut: To make the flavor more like summer and to connect it a little more with raspberry.
Fresh Raspberries: They are good bursts of flavor and good because they add color.
Complete list of ingredients with quantities and instructions is located in the recipe card below
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Ingredients
For the Cake:
1 box white cake mix plus ingredients listed on the box
1 package 3 oz raspberry gelatin
1 cup boiling water
1/2 cup cold water
For the Topping:
1 cup shredded coconut toasted, if desired
1 cup fresh raspberries
1 cup whipped cream or whipped topping
Instructions
Step 1: Bake the Cake
Prepare the Cake Batter:
Follow the instructions on the box of white cake mix, mixing the ingredients as directed.
Bake the Cake:
Pour the batter into a 9×13-inch baking pan and bake according to the box instructions.
Once baked, allow the cake to cool completely in the pan. This step is essential to ensure the gelatin absorbs properly.
Step 2: Prepare the Raspberry Gelatin
Dissolve the Gelatin:
In a medium mixing bowl, pour 1 cup of boiling water over the raspberry gelatin powder.
Stir until the gelatin is fully dissolved.
Add Cold Water:
Stir in 1/2 cup of cold water to cool down the mixture.
Step 3: Poke Holes in the Cake
Create the Holes:
Use the end of a wooden spoon or a fork to poke holes evenly across the entire surface of the cooled cake. Make sure the holes go all the way to the bottom of the cake to allow the gelatin to soak in thoroughly.
Step 4: Pour the Gelatin
Add the Gelatin Mixture:
Slowly pour the raspberry gelatin mixture over the cake, ensuring it fills all the holes.
Spread Evenly:
Use a spoon to help distribute the gelatin evenly across the surface.
Chill the Cake:
Refrigerate the cake for 2-3 hours or until the gelatin has completely set.
Step 5: Add the Topping
Spread Whipped Cream:
Once the gelatin has set, evenly spread a layer of whipped cream or whipped topping over the surface of the cake.
Step 6: Garnish the Cake
Add Coconut and Raspberries:
Sprinkle shredded coconut evenly over the whipped cream.
Arrange fresh raspberries on top as desired for decoration and added flavor.
Step 7: Serve and Enjoy
Slice and Serve:
Cut the cake into squares and serve chilled.
Enjoy the light, fruity, and creamy dessert that’s perfect for any occasion!
Serving Suggestions
Pair with Beverages: Serve with a little a cold tea or a glass of fresh lemonade or maybe some sweet strong coffee for a perfect match.
Off the Trail: Add a touch of extra indulgence to each slice by drizzling raspberry or coconut syrup.
Party Perfect: A very fitting piece of cake for BBQs, birthdays, or festive gatherings served in summer in pretty plates and topped with something.
Storage/Meal Prep Tips
Store leftover cake in an airtight container in the fridge for up to 3 days. Topping may be realized with whipping cream and adding raspberries at the last minute.
Freeze without the topping: Cake can be frozen, with its topping except in an airtight container and freezer for up to 2 months. Thaw overnight in refrigerator and add the topping before serving.
Make in Advance: Bake and pop the top with the gelatin the day before serving; just before serving, top with whipped topping, coconut, and raspberries to have the extra kin of freshness.
Variations
Fruit Gelatin Flavor Exchange: You could opt for strawberry, cherry or even orange jello to add some fruity flavor to the mix.
Chocolate Raspberry: Change the white cake mix to one that’s chocolate; the U.S. doesn’t yet support changing a brand’s meaning through word usage
Cream Cheese Layer: Mix cream cheese with the whipped topping to make the frosting richer.
Tropical Taste: Add pineapple chunks or mango slices to the topping-you create that tropical taste!
Crunchy nut Spread some chopped almonds or pecans over the coconut to make the dessert crunchy and flavourful.
Conclusion
The Raspberry Zinger Poke Cake is this effortless, full-of-flavour dessert that anyone should really try. A moist base comes alive here with fresh, fruity notes and is topped beautifully with a creamy finish of coconut-a dessert hardly to be bypassed on any gathering. Whether you are cooking for the holiday, birthday, or simply want to bake something for your loved ones, here is the easy yet elegantly satisfying recipe that’s simply just right for all general crowd-pleasers.
So just grab your ingredients, preheat the oven, and feel it all happen with the poke cake. It’s as delicious as it looks and will still leave your mouth-and your guest’s mouth-smiling.
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!
