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Raspberry Zinger Poke Cake

Raspberry Zinger Poke Cake

Enjoy this delightful Raspberry Zinger Poke Cake for a cool, fruity dessert that’s easy to make and perfect for any occasion!
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Prep Time 15 minutes
Cook Time 30 minutes
Chill Time 4 hours
Total Time 4 hours 45 minutes
Course Dessert, No-Bake, Cheesecake, Strawberry, Summer Treats
Cuisine American
Servings 12

Ingredients
  

  • 1 package 18.25 oz. white cake mix
  • Ingredients required on cake mix package water, oil, and eggs
  • 1 package 3 oz. raspberry-flavored gelatin
  • 2 cups hot water
  • 1 container 10 oz. raspberry preserves
  • 1 container 8 oz. whipped topping, thawed
  • 1 packet 7 oz. unsweetened shredded coconut

Instructions
 

  • Prepare the Cake: Follow the white cake mix instructions, baking the cake in a 9x13-inch pan. Allow it to cool for 30 minutes.
  • Create Perforations: Use the end of a wooden spoon to poke holes halfway into the cake, spaced evenly.
  • Gelatin Preparation and Application: Dissolve raspberry gelatin in 2 cups of hot water. Pour over the cake, ensuring it fills the holes.
  • Add Raspberry Preserves: Microwave raspberry preserves for 30 seconds until spreadable, then spread over the gelatin layer.
  • Apply Whipped Topping: Spread the thawed whipped topping over the preserves.
  • Garnish with Shredded Coconut: Sprinkle unsweetened shredded coconut over the top.
  • Refrigerate: Chill the cake for at least 4 hours before serving.
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