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.

Easy Raspberry Zinger Poke Cake

Ingredients

Scale

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

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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!

Author: Susan M
Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian