If you love the nostalgic taste of a Raspberry Zinger snack cake, you’ll adore this Raspberry Zinger Poke Cake! This dessert combines a soft and fluffy cake, sweet raspberry Jell-O, a creamy coconut topping, and a crunchy coconut coating—perfectly replicating the flavors of the classic treat. It’s a fun and easy dessert that’s ideal for any gathering or celebration. The cake is moist, flavorful, and topped with layers of deliciousness, making every bite irresistible. Let’s dive into this sweet and satisfying Raspberry Zinger Poke Cake recipe!
Ingredients
This cake is simple to make with a few easy ingredients that pack a lot of flavor. Here’s what you’ll need:
- White Cake Mix (1 box, plus ingredients called for on the box): This is the base for the cake, keeping things quick and easy. Follow the package instructions for the cake.
- Raspberry Jell-O (1 package, 3 oz): Raspberry Jell-O adds the signature raspberry flavor and creates the poke effect in the cake.
- Hot Water (1 cup): Used to dissolve the Jell-O.
- Cold Water (1/2 cup): Cools the Jell-O mixture slightly before pouring it over the cake.
- Cream Cheese (8 oz, softened): Cream cheese gives the topping a rich, creamy texture.
- Powdered Sugar (1 cup): Sweetens the cream cheese mixture for the frosting.
- Whipped Topping (1 container, 8 oz): Whipped topping lightens the frosting and adds a creamy finish to the cake.
- Shredded Sweetened Coconut (1 cup, toasted or plain): Coconut flakes give the cake its classic Zinger flavor and texture.
- Raspberry Jam (1/2 cup, optional): For extra raspberry flavor, you can swirl raspberry jam into the topping.
Instructions
Follow these easy steps to create a delicious Raspberry Zinger Poke Cake that’s perfect for any occasion!
- Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish. Prepare the white cake mix according to the package instructions and bake the cake in the prepared pan. Once baked, remove from the oven and let it cool for about 10 minutes.
- Make the Raspberry Jell-O: While the cake is cooling, dissolve the raspberry Jell-O in 1 cup of hot water. Stir until fully dissolved, then add 1/2 cup of cold water to the mixture and stir to combine.
- Poke the Cake: Using the handle of a wooden spoon or a skewer, poke holes all over the cake, about 1 inch apart. Pour the Jell-O mixture evenly over the top of the cake, making sure it seeps into the holes. Refrigerate the cake for at least 2 hours to allow the Jell-O to set.
- Prepare the Cream Cheese Topping: In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Fold in the whipped topping until fully combined. For an extra raspberry kick, you can swirl in the raspberry jam at this point.
- Spread the Topping: Once the cake has chilled and the Jell-O has set, spread the cream cheese and whipped topping mixture evenly over the top of the cake.
- Add the Coconut: Sprinkle the shredded coconut evenly over the frosting. For a toasty flavor and added crunch, you can toast the coconut in a dry skillet over medium heat for 3-5 minutes, stirring frequently until golden brown.
- Chill and Serve: Cover the cake and refrigerate for at least 1 hour before serving to allow the flavors to meld together. Cut into squares and enjoy the delicious layers of raspberry, cream, and coconut goodness!
Duration Time
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes (depending on cake mix instructions)
- Chilling Time: 3 hours (for Jell-O and frosting to set)
- Total Time: 3 hours 50 minutes
Nutritional Information (per serving, based on 12 servings)
- Calories: 320
- Total Fat: 15g
- Saturated Fat: 10g
- Cholesterol: 35mg
- Sodium: 330mg
- Total Carbohydrates: 45g
- Sugars: 35g
- Dietary Fiber: 1g
- Protein: 3g
FAQs
1. Can I use a different flavor of Jell-O?
Yes! While raspberry is classic for this recipe, you can try other flavors like strawberry or cherry to switch things up.
2. How do I store this cake?
Store the cake in the refrigerator in an airtight container for up to 4 days. The whipped topping and Jell-O require refrigeration.
3. Can I use homemade whipped cream instead of whipped topping?
Yes, you can use homemade whipped cream in place of the whipped topping. Whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form and fold it into the cream cheese mixture.
4. Can I make this cake ahead of time?
Yes, this cake is perfect for making ahead. You can prepare it up to 24 hours in advance and keep it refrigerated until ready to serve.
5. Can I make this cake gluten-free?
Yes, simply use a gluten-free white cake mix in place of the regular cake mix to make this recipe gluten-free.
6. What can I use if I don’t have raspberry jam?
If you don’t have raspberry jam, you can skip it, or use another type of berry jam such as strawberry or blackberry.
7. Can I make this cake without coconut?
Yes, if you’re not a fan of coconut, you can leave it off or substitute with crushed graham crackers or toasted nuts for a different texture.
8. How do I toast coconut?
To toast coconut, spread it evenly in a dry skillet and cook over medium heat, stirring frequently until golden brown. This takes about 3-5 minutes. Be careful not to burn it!
9. Can I freeze this cake?
It’s best not to freeze this cake due to the Jell-O and whipped topping, which don’t freeze well. However, you can freeze the baked cake before adding the Jell-O and toppings if needed.
10. What can I serve with this cake?
This cake is delicious on its own, but you can serve it with fresh raspberries, a drizzle of raspberry sauce, or even a dollop of extra whipped cream for an extra special treat.
This Raspberry Zinger Poke Cake is a crowd-pleaser with its sweet raspberry flavor, creamy frosting, and delightful coconut topping. Whether you’re serving it for a special occasion or just because, it’s sure to be a hit with everyone who tries it! Enjoy!