Name: Raspberry Zinger Poke Cake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 2 h 50 min
Cuisine: American
Ingredients: 1 box white cake mix (plus ingredients listed on box: usually eggs, oil, and water); 1 3 oz box raspberry gelatin (Jell-O); 1 cup boiling water; ½ cup cold water; 1 10 oz jar seedless raspberry jam; 1 tub (8 oz) whipped topping (Cool Whip), thawed; 2 cups sweetened shredded coconut; Fresh raspberries (optional, for garnish)

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Introduction

This Raspberry Zinger Poke Cake is a delightful, retro-inspired dessert full of bright raspberry flavor. A moist white cake is infused with raspberry gelatin, topped with whipped cream and coconut, making it perfect for any celebration or casual gathering.

A single square piece of cake sits on a white plate, placed on a white marbled surface. The cake has three visible layers: the bottom layer is a light, fluffy yellow sponge cake, the middle layer is a thick, glossy red jelly or fruit gel with a slightly bumpy texture, and the top layer is a thick, creamy white whipped topping sprinkled with shredded toasted coconut flakes. On top of this whipped layer, there is a bright red glazed cherry placed in the center. Some toasted coconut flakes are scattered around the cake on the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box white cake mix (plus ingredients listed on box: usually eggs, oil, and water)
1 (3 oz) box raspberry gelatin (Jell-O)
1 cup boiling water
½ cup cold water
1 (10 oz) jar seedless raspberry jam
1 tub (8 oz) whipped topping (Cool Whip), thawed
2 cups sweetened shredded coconut
Fresh raspberries (optional, for garnish)

Instructions

Step 1: Prepare the white cake mix according to the package directions and pour the batter into a 9×13-inch baking dish. Bake until a toothpick inserted in the center comes out clean. Let the cake cool for 10–15 minutes.
Step 2: Use the handle of a wooden spoon to poke holes evenly across the entire warm cake.
Step 3: In a bowl, dissolve the raspberry gelatin in 1 cup of boiling water. Stir in ½ cup cold water until well combined.
Step 4: Pour the gelatin mixture evenly over the cake, letting it soak into the holes thoroughly.
Step 5: Microwave the raspberry jam for 20–30 seconds until it becomes pourable, then spread it evenly over the gelatin-soaked cake.
Step 6: Refrigerate the cake for at least 2 hours or until completely cool and set.
Step 7: Spread the thawed whipped topping evenly over the chilled cake, then sprinkle the shredded coconut on top.
Step 8: Garnish with fresh raspberries if desired. Slice into squares and serve.

Tips & Variations

For extra tang, try mixing a tablespoon of lemon juice into the raspberry jam before spreading it on the cake.
Substitute fresh or frozen raspberries in place of jam for a chunkier fruit layer.
Use yellow cake mix instead of white for a slightly richer flavor.
Toast the shredded coconut lightly before topping for added texture and flavor.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep it fresh and moist. When ready to serve, you can enjoy it chilled or let it sit at room temperature for 15 minutes to soften slightly. Leftover cake is not ideal for freezing due to the gelatin and whipped topping texture.

How to Serve

The image shows a close-up of a layered cake with one slice removed, revealing three main layers. The bottom layer is a thick, light yellow cake with a soft texture, topped by a vibrant, glossy red jelly-like fruit layer that looks juicy and slightly uneven. Above this is a thick, fluffy white whipped cream layer, which also covers the sides and top of the cake. The top surface of the whipped cream is decorated with thin white coconut shreds spread evenly across it, adding texture and contrast. The cake is inside a metal baking pan, and the background features a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a homemade cake instead of box mix?

Yes, a homemade white or yellow cake works well if you prefer. Just make sure it’s baked in a 9×13-inch pan and cooled slightly before poking and adding gelatin.

What if I don’t have a microwave to soften the jam?

You can warm the raspberry jam gently in a small saucepan over low heat until it becomes pourable. Stir frequently to prevent burning.