This Raspberry Zinger Poke Cake will be the talk of every potluck, family reunion, and cookout this summer!
Some of the most popular recipes on my blog are poke cake recipes. I’m not sure if it’s the novelty of a “poke cake” or the fact that they are so easy to make and the flavor combinations are almost endless. When presented with the opportunity to create a cookbook, I had a few ideas. However, the one that stuck out the most, and the one I knew I wanted to publish, was a poke cake cookbook.
I have to start off by telling you that I am in love with this cake! Not only is it a family favorite – but it has rapidly become a reader favorite too! It’s one of the many delicious recipes I share in my cookbook!
Raspberry Zinger Poke Cake
Some of you may be asking yourself what exactly is a poke cake. Don’t feel alone – I’ve heard that question so many times!! A poke cake is a baked cake that literally has holes “poked” into it and is generally filled with pudding, flavored gelatin, or some kind of other fillings before being topped with frosting, whipped topping, or other toppings. In this case, a white cake is poked then filled with raspberry-flavored gelatin before being topped with raspberry preserves, Cool Whip, and shredded coconut.
Recipe for Raspberry Zinger Poke Cake
Here is everything I used to make this Raspberry Zinger Poke Cake Recipe:
** Ingredients are at a glance. Be sure to scroll down to the recipe card for the full amounts and printable recipe. **
- white cake mix
- Ingredients listed on the box to prepare cake
- raspberry-flavored gelatin
- hot water
- raspberry preserves (seedless is best if you can find it)
- Cool Whip
- shredded coconut
How to make Raspberry Zinger Poke Cake
- Bake the cake according to package directions using a 9×13-in. baking pan.
- After the cake has baked, remove from the oven and allow to cool for 30 minutes. Using the handle end of a wooden spoon or a meat fork, poke cake every inch or so with the handle of wooden spoon or tines of meat fork halfway into the cake. There is no set number of holes, but you want plenty of places to fill. Mix the raspberry gelatin with 2 cups of hot water until dissolved. Pour the Jello evenly over the cake, trying to fill the holes as much as you can.
- In a small bowl, microwave the raspberry preserves until easy to spread, about 30 seconds. Pour the preserves over the top of the cake and spread evenly. Top with Cool Whip. Sprinkle the shredded coconut over the top. Refrigerate for at least 4 hours before serving.
- Store leftovers in the refrigerator.
A few tips for making Raspberry Zinger Poke Cake
- Look for seedless raspberry jam if the seeds are a problem!
- If you plan on sharing this cake at a potluck or any kind of gathering – print off plenty of copies of the recipe – or you can send them directly here to the website for the full recipe – people WILL want the recipe! 😉
Here are a few more poke cakes recipes:
- Death By Chocolate Poke Cake
- The Ode to Elvis Poke Cake
- Coconut Cream Poke Cake
- Piña Colada Poke Cake
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Raspberry Zinger Poke Cake
This Raspberry Zinger Poke Cake will be the talk of every potluck, family reunion, and cookout this summer!
Ingredients
- 1 box (18.25oz.) white cake mix
- Ingredients listed on box to prepare cake
- 1 box (3 oz.) raspberry flavored gelatin (Jello)
- 2 cups hot water
- 1 jar (10 oz.) raspberry preserves
- 1 tub (8 oz.) Cool Whip, thawed
- 1 bag (7 oz.) shredded coconut
Instructions
- Bake the cake according to package directions using a 9x13-in. baking pan.
- After the cake has baked, remove from the oven and allow to cool for 30 minutes. Using the handle end of a wooden spoon or a meat fork, poke cake every inch or so with the handle of wooden spoon or tines of meat fork halfway into the cake. There is no set number of holes, but you want plenty of places to fill. Mix the raspberry gelatin with 2 cups of hot water until dissolved. Pour the Jello evenly over the cake, trying to fill the holes as much as you can.
- In a small bowl, microwave the raspberry preserves until easy to spread, about 30 seconds. Pour the preserves over the top of the cake and spread evenly. Top with Cool Whip. Sprinkle the shredded coconut over the top. Refrigerate for at least 4 hours before serving.
- Store leftovers in the refrigerator.
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Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 112Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 178mgCarbohydrates: 22gFiber: 1gSugar: 12gProtein: 1g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels.
Originally published on December 4, 2013. Updated on May 21, 2020.
I love Zingers and this sounds just like them. This is the only way I'll eat raspberries. I'm gonna try this and let you know.
For real . . . I love Zingers. Such a great idea for a cake.
I love love love Raspberry Zingers! They're hard to find at my local stores… looks like I need to make this cake!
This looks ahhh-mazing Jamie! I loved the raspberry zingers when I was younger too. They weren't as bad for you because they had fruit in them. Right? Thats what I told myself anyways. Great recipe! Thanks for linking up to the Life of the Party!
Ps.. Im going to feature this tomorrow in an "Easy Homemade Christmas Desserts" roundup!
I love a simple tasty cake like your Raspberry Zinger Poke Cake. Hope you are staying warm and cozy in this cold weather and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
I always get excited when I see that you've made another poke cake, Jamie. This would make a lovely holiday dessert. Thank you for linking this week!
Zingers! your cake has brought back memories, although much more delicious looking!!
Oh wow, I can just imagine all that raspberry flavour in this cake. It's so gorgeous too! Thanks so much for sharing at Simple Supper Tuesday, this week.
Oh my does this bring back memories! What a yummy treat and thanks for sharing with us at Marvelous Monday – pinned to my MM board!
I really love raspberry, and this is a wonderful cake!
I've never made such a poke cake
Do you have a suggestion to what I can replace the shredded coconut ?
This looks so yummy! I love raspberry zingers! Yum Yum! Thanks for sharing on Cast Party Wednesday! HUGS!
Congratulations…this post was featured on Create It Thursday #32! Thanks for sharing such a great idea with us last week!
This looks delicious and very festive! The coconut on top makes it even better. Thank you for linking to the In and Out of the Kitchen Link Party. Hope to see you next week.
Hey Jamie,
What a fun idea. Looks great. Thank you so much for sharing with Adorned From Above’s Link Party. We love having your join the fun.
Debi and Charly @ Adorned From Above
http://www.adornedfromabove.com
looks mavervelouse….will try it for sure, ty
I Made this and loved it. I wasn’t even a big fan of zingers really. Fantastic!! A keeper for sure. Thanks!!
Cake was very good but next time I will only use 1 cup hot water and wait for cake to cool before adding cook whip.
Anyone try it with jam instead of preserves?
Don’t care for the seeds.
Don’t care very much for dried coconut. I wonder if anyone has thought about putting fresh raspberries on top. I might give that a try.
Do you use unsweetened or sweetened coconut?
I use sweetened.
I made this cake, for the first time, yesterday. It was to celebrate his 17th birthday, with about 25 people. Complete and total success!! Several comments of my new favorite cake. More comments to request for a future birthdays.
Thank you for posting this recipe. I will be making this many times in my future.
Sincerely,
Kathleen