When raspberries are in season there are plenty of tasty recipes you can make with them. And one of the most delicious of all is this raspberry zinger poke cake which is perfect for raspberry lovers. As well as juicy raspberries, this flavorful cake includes Cool Whip, shredded coconut and raspberry Jell-O.
This is a poke cake, which means you poke holes in it and then pour the hot liquid Jell-O over the top and it sinks into those holes, through the cake, infusing the whole thing with amazing raspberry flavor and a contrasting texture.
The combination of white cake with raspberries makes it a great option for the warmer months if you find chocolate cakes or other rich options too hearty. It’s perfect to serve after any kind of meal and also a nice option if you’re looking for dessert ideas for a potluck dinner.
Why You’ll Love the Recipe:
This incredibly delicious recipe is so easy to make and using a white cake mix is a handy shortcut. The different flavors and textures are so good.
How to Serve It:
Enjoy this cake chilled. You can add a scoop of vanilla ice cream or berry sorbet if liked.
Ingredients:
- White cake mix
- Raspberry Jell-O
- Raspberry jam
- Cool Whip
- Water
- Unsweetened shredded coconut
- Raspberries
How to make Raspberry Zinger Poke Cake:
Step 1. Prepare the white cake following the directions on the packaging and bake it in a greased 9 x 13-inch baking pan.
Step 2. Let it cool for half an hour.
Step 3. Use the handle of a wooden spoon or a chopstick to make holes in the cake at even intervals (halfway into the depth of the cake).
Step 4. Dissolve the Jell-O powder in the hot water and then pour it over the cake.
Step 5. Spread the raspberry jam and then the Cool Whip over the top of the cake to cover it evenly.
Step 6. Now sprinkle the coconut flakes over the cake, decorate with fresh raspberries, and then refrigerate for 4 hours before serving.
This mouthwatering fruity cake is a real crowd-pleaser and it’s easy to prepare even if you don’t bake that much.
Can You Make It Ahead?
Yes, you can prepare it in advance. You need to anyway because it has to chill so the Jell-O can set properly.
Storage Instructions:
Leftovers will keep for up to 4 days in an airtight container (or covered with plastic wrap) in the refrigerator.
Variations and Substitutions:
You can use strawberry or blueberry Jell-O if you want, or try freshly whipped heavy cream in place of the Cool Whip. And if you aren’t a huge coconut fan, sub in chopped walnuts, pecans or hazelnuts instead.
Raspberry Zinger Poke Cake
This incredibly delicious recipe is so easy to make and using a white cake mix is a handy shortcut. The different flavors and textures are so good.
- Total Time: 45 minutes
- Yield: 12 1x
Ingredients
- 18¼-ounce package white cake mix (plus ingredients listed on package)
- 3-ounce package raspberry Jell-O
- 10 ounces raspberry jam
- 8 ounces Cool Whip
- 2 cups hot water
- 7 ounces unsweetened shredded coconut
- 1 cup fresh raspberries, to garnish
Instructions
- Prepare the white cake following the directions on the packaging and bake it in a greased 9 x 13-inch baking pan.
- Let it cool for half an hour.
- Use the handle of a wooden spoon or a chopstick to make holes in the cake at even intervals (halfway into the depth of the cake).
- Dissolve the Jell-O powder in the hot water and then pour it over the cake.
- Spread the raspberry jam and then the Cool Whip over the top of the cake to cover it evenly.
- Now sprinkle the coconut flakes over the cake, decorate with fresh raspberries, and then refrigerate for 4 hours before serving.
Notes
plus 30 minutes cooling and 4 hours chilling time
- Cook Time: 45 minutes
Marie Rayner is a retired Chef, freelance writer, recipe developer, food blogger, and Cookbook author. She makes her home in Chester, UK, where she lives with her husband, Todd, and their much beloved English Cocker, Mitzie. Her motto is “Life is far too short to eat bad food,” and her goal is to share delicious and easy recipes which anyone can enjoy and cook in the comfort of their own home.
