Raspberry Zinger Poke Cake
This Raspberry Zinger Poke Cake is a luscious dessert featuring moist white cake infused with raspberry gelatin, topped with creamy whipped cream, shredded coconut, and fresh raspberries. A crowd-pleaser for any gathering!
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!
Notes
For a fun twist, try using strawberry gelatin or adding a drizzle of raspberry syrup on top before serving. Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
Calories: 250kcal
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