Raspberry Zinger Poke Cake

A Sweet and Tangy Dessert Delight!



Preparation Phase & Tools To Use

Tools Needed:

  • 9×13 inch baking dish
  • Mixing bowls
  • Electric mixer or whisk
  • Wooden spoon or similar utensil for poking holes
  • Measuring cups and spoons
  • Cooling rack

Ingredients & Their Roles

For the Cake:

  • 1 box white cake mix – serves as the base of the cake, making the recipe easy and accessible.
  • Ingredients called for on the cake mix box (typically water, oil, and eggs) – these add moisture, fat, and structure to the cake.

For the Raspberry Zinger Filling:

  • 1 (3 oz) package raspberry flavored gelatin – adds flavor and vibrant color to the poke filling.
  • 1 cup boiling water – dissolves the gelatin.
  • 1/2 cup cold water – helps cool the gelatin mixture down before adding to the cake.

For the Topping:

  • 1 cup sweetened shredded coconut – adds texture and a tropical flavor reminiscent of a Raspberry Zinger.
  • 1 (8 oz) tub whipped topping (like Cool Whip) – adds a creamy, light texture to top the cake.
  • 1/2 cup raspberry preserves – enhances the raspberry flavor atop the cake.
  • Fresh raspberries for garnish – adds freshness and a burst of tartness.

Step-By-Step Instructions

  1. Bake the cake: Prepare the white cake mix according to the package instructions using a 9×13 inch baking dish. Once baked, allow the cake to cool for about 20 minutes on a cooling rack.
  2. Poke the cake: Using the handle of a wooden spoon, poke holes all over the top of the cake, spacing them about 1 inch apart.
  3. Prepare the gelatin: In a mixing bowl, dissolve the raspberry flavored gelatin in 1 cup of boiling water. Once fully dissolved, stir in 1/2 cup of cold water. Pour this mixture evenly over the poked cake, ensuring it seeps into the holes. Chill in the refrigerator for about an hour, or until the gelatin sets slightly.
  4. Prepare the topping: In a small bowl, mix the sweetened shredded coconut with raspberry preserves until well combined. Gently fold this mixture into the whipped topping.
  5. Decorate the cake: Spread the whipped topping and coconut mixture over the chilled cake. Garnish with fresh raspberries.
  6. Chill before serving: Refrigerate the cake for at least another hour to ensure the flavors meld together and the topping sets.



Time & Servings

  • Prep Time: 30 minutes (excluding the time to bake the cake as per box instructions)
  • Cooking Time: Varies according to cake mix instructions
  • Total Time: Approximately 2.5 hours, including chilling time
  • Servings: 12-15 servings
  • Kcal: Approximately 300-350 kcal per serving (varies based on ingredients used)

Nutritional Information & Health Benefits

This dessert is high in sugars and should be enjoyed in moderation. However, raspberries provide dietary fiber, vitamins C and E, and antioxidants which are beneficial for health.

Common Mistakes To Avoid & How to Perfect the Recipe

  • Not cooling the cake enough before poking: Allow the cake to cool to avoid crumbling when poking holes.
  • Pouring the gelatin too quickly: Pour slowly to ensure it fills the holes and sets properly.
  • Overmixing the topping: Gently fold the coconut and preserves into the whipped topping to keep it light and fluffy.


The Raspberry Zinger Poke Cake is a delightful dessert that combines the moistness of poke cake with the tangy sweetness of raspberries and the tropical hint of coconut. It’s a perfect treat for gatherings, offering a fresh and flavorful twist on traditional cake. Remember to let the gelatin set properly and to chill the cake before serving to ensure the best texture and flavor. Enjoy this delicious, eye-catching dessert that’s sure to be a hit at any event!

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