This Raspberry Zinger Poke Cake combines the vibrant flavor of raspberry gelatin soaked into a fluffy white cake, topped with creamy whipped cream, shredded coconut, and fresh raspberries. Perfect for summer gatherings or any occasion, this chilled treat is as refreshing as it is delicious!
Why You’ll Love This Recipe
Light and Refreshing: The fruity raspberry flavor and creamy topping make this dessert irresistibly light and refreshing.
Easy to Make: Using a box cake mix and simple ingredients, this recipe is accessible for bakers of all skill levels.
Beautiful Presentation: Topped with coconut and fresh raspberries, it’s as visually stunning as it is delicious.
Crowd-Pleaser: Perfect for gatherings, this dessert always leaves guests asking for seconds.
Customizable: Swap flavors and toppings to create your own unique twist.
Key Ingredients
White Cake Mix: The base of the recipe, white cake provides a neutral canvas that soaks up the raspberry gelatin beautifully. For added flavor, you can use vanilla or yellow cake mix.
Raspberry Gelatin: The star of the dessert, raspberry gelatin infuses the cake with a burst of fruity flavor and creates a signature poke cake texture.
Whipped Topping: A layer of whipped cream or whipped topping adds a creamy, light texture that balances the fruity gelatin and sweet cake.
Shredded Coconut: Adds a tropical flair and pairs wonderfully with the raspberry flavor. Toasting the coconut enhances its nuttiness and crunch.
Fresh Raspberries: These add a burst of natural flavor and elevate the presentation with vibrant color.
Complete list of ingredients with quantities and instructions is located in the recipe card below
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 alongside iced tea, lemonade, or coffee for a complementary pairing.
Tropical Twist: Add a drizzle of raspberry or coconut syrup on each slice for extra indulgence.
Perfect for Gatherings: Serve this cake as the centerpiece for summer BBQs, birthdays, or holiday parties.
Storage/Meal Prep Tips
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the topping fresh by adding the whipped cream and raspberries just before serving.
Freezing: You can freeze the cake (without the topping) for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the fridge and add the topping before serving.
Make-Ahead: Bake the cake and pour the gelatin the day before serving. Add the whipped topping, coconut, and raspberries just before serving for maximum freshness.
Variations
Flavor Swap: Use strawberry, cherry, or orange gelatin for a different fruity twist.
Chocolate Raspberry: Replace the white cake mix with chocolate cake for a decadent combination.
Cream Cheese Layer: Mix softened cream cheese with the whipped topping for a richer frosting.
Tropical Flavor: Add pineapple tidbits or mango slices to the topping for a tropical flair.
Nutty Crunch: Sprinkle chopped almonds or pecans over the coconut for added crunch and flavor.
Conclusion
The Raspberry Zinger Poke Cake is a must-try dessert that’s bursting with flavor and simple to make. From its moist, fruity base to the creamy, coconut-topped finish, this cake is guaranteed to be a hit at any gathering. Whether you’re baking for a holiday, birthday, or just because, this easy and elegant recipe is a foolproof crowd-pleaser.
So grab your ingredients, preheat the oven, and get ready to enjoy the magic of a poke cake that’s as delicious as it is beautiful. Your taste buds—and your guests—will thank you!
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!
