Description
A delightful Raspberry Zinger Poke Cake that combines the rich flavors of red velvet or white cake with a refreshing raspberry gelatin filling and a creamy topping.
Ingredients
Scale
- 1 box red velvet or white cake mix (plus ingredients listed on the box: eggs, oil, water)
- 1 package (3 oz) raspberry gelatin (Jell-O)
- 1 cup boiling water
- ½ cup cold water
- 1 box (3.4 oz) instant vanilla or white chocolate pudding mix
- 2 cups cold milk
- 1 tub (8 oz) whipped topping (Cool Whip), thawed
- 2 cups sweetened shredded coconut
- Fresh raspberries (for garnish)
- Extra whipped cream (optional)
Instructions
- Preheat oven to 350°F (175°C). Prepare cake mix according to package directions in a 9×13-inch pan.
- Bake until a toothpick comes out clean. Let cool for 10 minutes.
- Using the handle of a wooden spoon, poke holes all over the cake (about 1 inch apart).
- Dissolve raspberry gelatin in boiling water. Stir in cold water.
- Slowly pour gelatin mixture evenly over the cake, letting it seep into the holes.
- Chill cake in the refrigerator for at least 2 hours.
- In a bowl, whisk pudding mix with cold milk until thickened.
- Fold in whipped topping until smooth and fluffy.
- Spread evenly over chilled cake.
- Sprinkle shredded coconut generously over the cream layer.
- Cut cake into squares.
- Pipe a swirl of whipped cream on each square.
- Top with 2–3 fresh raspberries for the perfect finishing touch.
Notes
- Ensure the cake is completely cooled before adding the gelatin mixture.
- For best results, chill the cake overnight.
- Feel free to adjust the amount of coconut and raspberries based on personal preference.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg