Raspberry Zinger Poke Cake

This Raspberry Zinger Poke Cake will be the talk of every potluck, family reunion, and cookout this summer!

Raspberry Zinger Poke Cake

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!

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

• 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

1. Bake the cake according to package directions using a 9×13-in. baking pan.
2. 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.
3. 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.
4. 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!

Other recipes you may enjoy

• Raspberry Zinger Balls
• Death By Chocolate Poke Cake
• Pumpkin Spice Poke Cake
• White Chocolate Raspberry Tiramisu
• Raspberry Margarita

4.44 from 458 votes

Servings: 24 servings

Raspberry Zinger Poke Cake

By Jamie Sherman

This Raspberry Zinger Poke Cake will be the talk of every potluck, family reunion, and cookout this summer!

Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

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Equipment

• The Poke Cake Cookbook: 75 Delicious Cake and Filling Combinations
• cut and serve stpaula
• hand mixer
• baking dish

Ingredients 

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• ▢ 1 box white cake mix, 18.25oz.
• ▢ Ingredients listed on box to prepare cake
• ▢ 1 box raspberry flavored gelatin (Jello), 3 oz.
• ▢ 2 cups hot water
• ▢ 1 jar raspberry preserves, 10 oz.
• ▢ 1 tub Cool Whip, thawed, 8 oz.
• ▢ 1 bag shredded coconut, 7 oz.

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Instructions 

• Bake the cake according to package directions using a 9×13-inch 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.

Notes

• 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!

Nutrition

Calories: 115kcal, Carbohydrates: 23g, Protein: 1g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.3g, Trans Fat: 0.1g, Cholesterol: 0.2mg, Sodium: 173mg, Potassium: 23mg, Fiber: 0.2g, Sugar: 14g, Vitamin A: 7IU, Vitamin C: 0.004mg, Calcium: 54mg, Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Originally published on December 4, 2013. Updated on May 21, 2020.