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Raspberry Zinger Poke Cake

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This Raspberry Zinger Poke Cake is a delightful dessert that combines the sweetness of white cake with a burst of raspberry flavor and a creamy topping. The vibrant raspberry gelatin soaks into the cake, creating a moist and fruity treat, topped with whipped cream, coconut, and fresh raspberries for the perfect finishing touch!

Ingredients

Scale

  • 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:
    Prepare the cake batter according to the instructions on the box. Pour the batter into a greased 9×13-inch baking pan and bake as directed. Let the cake cool completely in the pan.
  • Make the Gelatin:
    Dissolve the raspberry gelatin in the boiling water, stirring until fully dissolved. Add cold water to cool the mixture down.
  • Poke the Cake:
    Once the cake has cooled, use the end of a wooden spoon or a fork to poke holes evenly across the entire surface of the cake. Ensure the holes go all the way to the bottom.
  • Add the Gelatin:
    Slowly pour the prepared gelatin mixture over the cake, ensuring that it fills all the holes. Refrigerate for 2-3 hours, or until the gelatin is fully set.
  • Top the Cake:
    Once the gelatin is set, spread whipped cream or whipped topping evenly over the cake. Sprinkle toasted shredded coconut evenly across the whipped topping, and arrange fresh raspberries on top for decoration.
  • Serve:
    Cut the cake into squares and serve chilled. Enjoy this light, fruity, and creamy dessert!

Notes

For an extra touch of flavor, you can toast the shredded coconut before sprinkling it on top. It adds a delightful crunch and a deeper coconut flavor to the cake. Enjoy!

Nutrition

Find it online: https://easyfoodflash.com/raspberry-zinger-poke-cake/