Easy Raspberry Zinger Poke Cake
You love dessert, but looking for something light, fruity and a little indulgent all at the same time? Try the Raspberry Zinger Poke Cake. This lovely cake combines a moist cake base with raspberries and coconut and is topped with a sweet drizzle that soaks into every bite.
Whether you’re gearing up for a summer barbecue, a birthday party, or simply in the mood to treat yourself, this recipe is sure to hit the sweet spot.
This blog will walk you step by step through preparation to plating for this masterpiece and answer all your questions!
Why I Love to Make a Poke Cake?
Poke cakes are fun, simple to make, and unbelievably versatile. The premise is straightforward if brilliant, you bake a cake, poke holes all over the thing, then drizzle a flavored syrup, pudding or gelatin mix over.
This allows the sweet liquid to soak into the cake, making a moist, flavorful dessert like no other. Add to that fruity raspberries and a bit of coconut and you’ve got a real show stopper.”
- Total Time: 40 minutes
- Yield: 12 1x
Ingredients
Here’s a handy list of what you’ll need before you get started. Check your pantry—some of these might already be in there!
For the Cake
- 1 box white or yellow cake mix (plus ingredients required per box instructions)
- 1 cup boiling water
- 1 package (3 oz) raspberry-flavored gelatin mix
- ½ cup cold water
For the Topping
- 1 cup raspberries (fresh or frozen, thawed)
- 1 tub (8 oz) whipped topping such as Cool Whip, thawed
- ½ cup shredded coconut
Instructions
Step 1. Prepare and Bake the Cake
- Instructions Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Mix the cake mix per the box directions and bake the recommended time (usually 25-30 minutes) in the pan. The cake is done when a toothpick inserted in the center comes out clean.
Step 2. Poke the Cake
- Once baked, using the handle of a wooden spoon or a skewer, poke holes all over the cake right away. Make sure the holes are even and not too far apart either.
Step 3. Add the Raspberry Gelatin
- Mix 1 cup boiling water with 1 package of raspberry gelatin mix, then add ½ cup cold water and stir.
- Walk the gelatin mixture over the cake evenly until it seeps into the holes. Let the cake cool completely.
Step 4. Add the Toppings
- Slather a thick layer of whipped topping over cooled cake.
- Evenly distribute shredded coconut on top of the whipped topping.
- Sprinkle raspberries on top or arrange them in a pattern.
Step 5. Chill and Serve
- Place the cake in a container, cover and chill for 2- 24 hours before serving.
How to Serve Raspberry Zinger Poke Cake
This cake is outstanding as is, but here are a few suggestions to take your presentation and flavor to another level:
- Plating: Top each slice with a dollop of fresh whipped cream and a drizzle of raspberry sauce for a little pizazz.
- Pair with: Iced tea, lemonade; or for a festive touch, champagne.
- Occasions: As a dessert for birthdays, picnics, barbecues or any gathering. Just slice and serve!
Nutrition Information (Per Serving)
- Calories: 280
- Total Fat: 9g
- Saturated Fat: 6g
- Cholesterol: 25mg
- Sodium: 250mg
- Carbohydrates: 45g
- Sugar: 30g
- Protein: 3g
Notes
Your New Favourite Dessert
Voila, there you go, Your Raspberry Zinger Poke Cake is ready. It is super easy to prepare, and super fun to eat. With its moist texture, vibrant raspberry flavour and creamy topping, it’s sure to impress your family and friends.
No need for a special occasion, make this and celebrate every day. Give the recipe a try and send us your picture-worthy results. Do you have any tweaks or tips to share for making the recipe even better? Hit us up in the comments below!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Frequently Asked Question (FAQs)
1. Can I use a homemade cake recipe instead of a boxed mix?
Absolutely! If you would rather bake from scratch, the classic vanilla or plain sponge cake recipe does the trick. Just be sure it makes enough batter for a 9-by-13-inch pan.
2. Can I make this cake ahead of time?
Yes, this is a great cake to make ahead of time. Tightly cover and refrigerate for up to 2 days to stay fresh.
3. Can I replace the unflavoured gelatin with a different type?
Feel free to experiment! Cherry or strawberry gelatin would also work nicely, though they might slightly change the flavor profile of the final product.
4. Is there a substitute for Cool Whip?
Or, if you’d like, you can whip your own cream by whisking heavy cream with a little sugar until stiff peaks form.
5. Is the coconut optional?
If you’re no coconut lover, omit it or substitute crushed nuts, chocolate shavings or more raspberries.
6.Can I freeze this cake?
Yes! You can freeze the cake (not the whipped topping) for up to 1 month. Once thawed, add the topping and the coconut.