Introduction

If you grew up loving those iconic, cream-filled Raspberry Zinger snack cakes, you’re going to fall head over heels for this Raspberry Zinger Poke Cake. It’s a delightful dessert that perfectly captures the flavors of the classic snack cake with a modern twist. With its moist vanilla cake base, raspberry filling, whipped topping, and a sprinkle of shredded coconut, this cake is both nostalgic and refreshingly easy to make.

Whether you’re serving this for a birthday party, holiday gathering, or just a casual family dessert, the Raspberry Zinger Poke Cake will quickly become one of your go-to recipes. The best part? It’s incredibly simple to prepare, making it perfect even for novice bakers.

Let’s dive into the full recipe so you can start baking your own delicious Raspberry Zinger Poke Cake.

Ingredients:

For the Cake:

• 1 box of white or vanilla cake mix (plus ingredients listed on the box, usually eggs, oil, and water)
• 1 package (3 oz) of raspberry gelatin (such as Jell-O)
• 1 cup boiling water
• 1/2 cup cold water
• 1 can (14 oz) sweetened condensed milk

For the Topping:

• 1 tub (8 oz) whipped topping (like Cool Whip, thawed)
• 1 1/2 cups sweetened shredded coconut
• 1/2 cup raspberry jam or preserves (optional for added raspberry flavor)

Preparation:

Step 1: Bake the Cake

Preheat your oven to 350°F (175°C) and prepare the white or vanilla cake mix according to the instructions on the box. Pour the batter into a greased 9×13-inch baking dish. Bake the cake for the time indicated on the box, usually 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Step 2: Prepare the Raspberry Gelatin

While the cake is baking, dissolve the raspberry gelatin in 1 cup of boiling water, stirring until completely dissolved. Once dissolved, stir in 1/2 cup of cold water to cool it down. Set aside.

Step 3: Poke the Cake

When the cake is done baking, remove it from the oven and allow it to cool for 10 minutes. Then, use the handle of a wooden spoon or a fork to poke holes all over the surface of the cake. Be sure to space the holes about an inch apart and poke deep enough for the gelatin to sink in.

Step 4: Add the Raspberry Gelatin

Slowly pour the prepared raspberry gelatin over the cake, focusing on the holes so the gelatin can seep inside. Afterward, let the cake cool completely for about 30 minutes.

Step 5: Add Sweetened Condensed Milk

Once the cake has cooled and the gelatin has set a bit, pour the can of sweetened condensed milk evenly over the top of the cake, allowing it to soak into the cake through the holes. This will make the cake incredibly moist and sweet, just like a Zinger!

Step 6: Chill the Cake

Cover the cake and refrigerate it for at least 2 hours, or overnight if possible. This allows the flavors to meld together and for the gelatin and condensed milk to set properly.

Step 7: Top with Whipped Topping and Coconut

After the cake has chilled and set, spread the whipped topping evenly over the surface of the cake. Then, sprinkle the sweetened shredded coconut generously over the top of the whipped topping.

Step 8: (Optional) Add Raspberry Jam Drizzle

For an extra layer of raspberry flavor, you can warm up 1/2 cup of raspberry jam in the microwave for about 20 seconds and drizzle it over the top of the coconut-covered cake.

COOKING Note:

• If you prefer a more subtle coconut flavor, lightly toast the shredded coconut before sprinkling it on top of the cake. Toasting brings out a nutty flavor that balances well with the sweetness of the cake.
• Feel free to experiment with different flavors of gelatin if you want a fun twist—strawberry or cherry gelatin also works well with this recipe.
• Use unsweetened shredded coconut if you want to tone down the overall sweetness.

Serving Suggestions:

Serve the Raspberry Zinger Poke Cake chilled, slicing it into squares. It’s ideal for family dinners, birthday parties, or any event that calls for a fun, nostalgic dessert. This cake is also perfect for a potluck or picnic since it’s easy to transport and can be made in advance.

For an elegant touch, garnish each slice with a fresh raspberry and a mint leaf. You could also serve it alongside a scoop of vanilla ice cream for an even more indulgent dessert experience.

Tips:

• Poke Cake Tip: When poking holes in the cake, make sure you go deep enough to allow the gelatin and condensed milk to fully absorb. This ensures that every bite is packed with flavor.
• Make Ahead: This poke cake tastes even better the next day, as the flavors have more time to meld. You can make it up to 24 hours in advance and keep it covered in the fridge.
• Variation Ideas: Try adding a layer of cream cheese between the whipped topping and the cake for an even creamier texture. You can also use chocolate or strawberry gelatin for a different twist on the classic.

Prep Time:

15 minutes

Cooking Time:

25-30 minutes

Chilling Time:

2 hours (or overnight)

Total Time:

3 hours (including chilling time)

Nutritional Information (Per Serving):

• Calories: 320
• Protein: 4g
• Sodium: 350mg
• Fat: 12g
• Carbohydrates: 50g
• Sugars: 36g
• Fiber: 2g

Conclusion:

This Raspberry Zinger Poke Cake is a delightful and easy dessert that’s sure to bring back memories of childhood treats. It combines the fruity sweetness of raspberry, the richness of condensed milk, and the tropical flavor of coconut, all in one decadent bite. With its moist texture and vibrant flavors, this cake is a showstopper for any occasion. Plus, it’s simple enough to make with just a few ingredients and steps, so you’ll want to bake it again and again. Give it a try for your next gathering or family dessert night—you won’t be disappointed!

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