raspberry zinger poke cake

Raspberry Zinger Poke Cake is everything you want from a breezy nostalgia dessert big raspberry bursts creamy topping and coconut flake crunch. This cake always brings excitement at potlucks or picnics and it reminds me of my aunt who would bring it out with a flourish each spring.

I first served this poke cake at a backyard birthday and watched kids of all ages come back for seconds. It has become my standby when I want to guarantee an empty pan at the end of a gathering.

Ingredients

• White cake mix: choose your favorite trusted brand for a soft fluffy base
• Raspberry flavored gelatin: gives the signature berry flavor vibrant color matters for visual pop seek a brand with strong real fruit flavor when you can
• Boiling water: important for fully dissolving gelatin crystals ensures smooth texture
• Cold water: helps set the gelatin firmly in the cake
• Shredded sweetened coconut: gives that signature Zinger twist look for moist shreds not dry bits
• Whipped topping: thawed light and billowy makes layering easy avoid overwhipping or watery versions
• Raspberry jam or preserves: this brings true sweet tart flavor try one with real raspberry seeds for depth
• Fresh raspberries: for garnish not just pretty they offer a pop of juicy flavor choose unblemished berries for best look

Instructions

Prepare the Cake:

Bake your cake following the box directions in a nine by thirteen inch pan. Allow it to cool until it feels just faintly warm to the touch. This timing prevents the gelatin from spilling out the sides yet allows for deep soaking.

Make the Raspberry Gelatin:

Mix the raspberry gelatin powder into one cup of actively boiling water. Whisk thoroughly so every last crystal dissolves. Stir in the cold water. This creates a vibrant berry liquid essential for soaking the cake.

Poke and Pour:

Using the handle of a wooden spoon or a thick chopstick carefully poke deep holes all over the cooling cake about every inch. Slowly and patiently pour the raspberry gelatin over the top letting it seep into each crevice. For best absorption pour in intervals and go slowly.

Chill:

Place the cake pan in the refrigerator uncovered. Chill for a minimum of two hours so the gelatin can set and firm within the cake’s sponge.

Assemble the Topping:

Spread raspberry jam gently over the chilled cake. Dollop whipped topping across the surface and spread evenly with a spatula. Finish with a generous handful of sweetened shredded coconut scattered over the top for texture and flavor.

Garnish and Serve:

Right before sharing dot with fresh raspberries. Slice the cake so each piece gets some berry coconut and creamy topping. Serve chilled for the most refreshing bite.

I always look forward to smuggling home a slice for breakfast because the coconut softens overnight and soaks up all that raspberry richness.

Storage Tips

Cover the cake pan tightly with plastic wrap or an airtight lid and refrigerate for up to four days. The whipped topping and gelatin both keep the cake moist so leftovers stay delicious and soft. If you want to make this cake ahead for a party assembly up to two days in advance works great.

Ingredient Substitutions

A strawberry flavored gelatin and jam combo works beautifully for a twist when you are out of raspberry or want a new berry note. You can use vanilla or cream cheese frosting instead of whipped topping for extra indulgence but keep in mind it ups the sweetness. Unsweetened coconut is fine for a less sugary topping if you prefer.

Serving Suggestions

This cake is a hit served in big squares after a relaxed cookout or with hot coffee at brunch. For a birthday try extra berries and candles on top. You can even layer individual servings into jars for cute picnic desserts.

Cultural and Historical Context

Poke cake first became popular in mid century American kitchens as a resourceful way to jazz up boxed cake mixes with colorful puddings or gelatin. The raspberry Zinger cake nods to the beloved snack cakes of the same name giving a homemade version that feels even more festive with fresh fruit.

Seasonal Adaptations

Substitute fresh summer strawberries or blackberries for the raspberries if in peak season. A dash of lemon zest in the cake mix brightens up the berry flavors. Swirl the jam directly into the whipped topping for a marbled berry look.

Success Stories

This is my go to recipe when I want to guarantee smiles especially from picky eaters. My niece once declared this her birthday cake three years in a row after trying it at our Fourth of July cookout. Every time I bring it to a potluck someone asks for the recipe and they are convinced I worked much harder than I actually did.

Freezer Meal Conversion

You can freeze the unassembled soaked cake base tightly double wrapped for two months. Thaw in the fridge overnight and assemble the topping fresh on the day you serve for best texture. The gelatin and cake both hold up but skip the whipped topping until serving.

This simple cake delivers big smiles without much work. You’ll love how the raspberry and coconut layers meld after chilling for a truly crowd pleasing treat.

Recipe FAQs

→ How do you get the gelatin inside the cake?

After baking and cooling the cake, use a spoon handle to poke holes throughout. Slowly pour dissolved raspberry gelatin over, letting it soak into the holes for full flavor.

→ Can I use fresh whipped cream instead of whipped topping?

Yes, lightly sweetened fresh whipped cream works beautifully and provides a rich, homemade taste.

→ Is the coconut necessary or can I skip it?

The coconut adds texture and flavor, but you may omit it or replace it with chopped nuts if preferred.

→ Can another jam be used instead of raspberry?

Absolutely! Strawberry or mixed berry jam can also complement the cake for a delicious twist.

→ How long does the cake need to chill?

Refrigerate for at least 2 hours to allow the raspberry layer to set and the flavors to meld before serving.

→ What's the best way to garnish?

Top with fresh raspberries for a finishing touch of color and a burst of berry flavor.