Oh my gosh, you HAVE to try this Raspberry Zinger Poke Cake—it's the happiest accident that ever came out of my kitchen! I was experimenting with a basic white cake mix one summer when my niece begged me to make something "pink and fruity" for her birthday. That's when I grabbed a box of raspberry gelatin from the pantry and poured it over the warm cake. The result? Magic. The cake soaked up all that vibrant raspberry flavor, turning every bite into a juicy, sweet-tart explosion that still stays perfectly moist.

What makes this Raspberry Zinger Poke Cake so special is how ridiculously easy it is while tasting like you spent hours baking. The coconut-cream cheese frosting is the perfect creamy contrast to the fruity cake underneath, and that drizzle of raspberry preserves? *Chef's kiss.* It’s become my go-to for potlucks because people always think I slaved over it—little do they know it’s basically foolproof! Trust me, once you see how quickly it disappears at parties, you’ll understand why this recipe never leaves my dessert rotation.

Why You’ll Love This Raspberry Zinger Poke Cake

Listen, this cake isn’t just delicious—it’s practically a party trick! Here’s why it’s my secret weapon:

Effortless magic: Box mix + gelatin = mind-blowing results with minimal work
Flavor bomb: That raspberry zing cuts through the sweetness perfectly
Crowd magnet: The pink swirls and coconut topping make everyone grab seconds
Make-ahead dream: Chills beautifully (actually tastes better the next day!)
Versatile superstar: Fancy enough for birthdays, easy enough for weeknight cravings

Seriously, I’ve never brought this to a gathering without someone begging for the recipe. The best part? You probably have most ingredients in your pantry right now!

Raspberry Zinger Poke Cake Ingredients

Here’s everything you’ll need for this showstopper—I promise, it’s all simple stuff you can grab in one quick grocery run:

1 box white cake mix (plus whatever eggs, oil, and water your specific brand calls for—usually 3 eggs, ½ cup oil, 1 cup water)
1 package (3 oz) raspberry gelatin (Jell-O works great, but store brands are fine too)
1 cup boiling water (just grab it right after the kettle sings)
½ cup cold water (straight from the tap is perfect)
1½ cups whipped cream or Cool Whip (thawed if frozen)
1½ cups sweetened shredded coconut (I use the finely shredded kind for better texture)
1 package (8 oz) cream cheese, softened (leave it out for 30 minutes before mixing)
1 cup powdered sugar (sifted if you’re feeling fancy)
1 teaspoon vanilla extract (the real stuff makes a difference!)
½ cup raspberry preserves (seedless gives a smoother drizzle, but I love the rustic look with seeds)

Ingredient Substitutions & Notes

No stress if you need to swap things—this cake is super forgiving!

Cool Whip alternative: Use 1½ cups homemade whipped cream (just whip 1 cup heavy cream + 2 tablespoon sugar until stiff peaks form)
Coconut haters: Skip it or replace with chopped nuts—toasted pecans are divine here
Gelatin swap: Any red gelatin works (cherry or strawberry create a similar effect)
Dairy-free? Use vegan cream cheese and coconut whipped cream

Pro tip: If your preserves are too thick to drizzle, microwave for 10 seconds with 1 teaspoon water to loosen!

How to Make Raspberry Zinger Poke Cake

Okay, let’s get to the fun part—making this ridiculously easy yet impressive dessert! Follow these steps, and you’ll have everyone thinking you’re a pastry pro.

Bake the base: Prepare your white cake mix according to the package directions (usually means mixing with eggs, oil, and water). Pour into a greased 9x13-inch pan and bake until golden. Let it cool for about 15 minutes—it should still be slightly warm when you poke it.
Poke with purpose: Grab the handle of a wooden spoon and go to town making holes across the entire cake! Space them about 1 inch apart—you want lots of tunnels for that raspberry magic to seep into. (No wooden spoon? The round end of a chopstick works too!)
Soak it up: Dissolve the raspberry gelatin in boiling water, then stir in cold water. Slowly pour this over the cake, aiming for the holes. Don’t rush—let the liquid absorb before adding more. Those pink pools will disappear like a delicious magic trick!
Chill out: Pop the cake in the fridge for at least 1 hour (I know, the waiting is hard!). This lets the gelatin set and the flavors mingle beautifully.
Whip up frosting: Beat softened cream cheese until smooth, then mix in powdered sugar and vanilla. Gently fold in whipped cream until fluffy. Spread this cloud of deliciousness over your chilled cake.
Top it off: Sprinkle coconut evenly over the frosting. Warm raspberry preserves slightly (10 seconds in the microwave does it) and drizzle artistically over the top. Refrigerate 30 more minutes before slicing.

Pro Tips for the Best Raspberry Zinger Poke Cake

Let me save you from learning the hard way with these foolproof tricks:

Don’t skip the cooling: Poking holes in a hot cake makes it crumble. Warm = perfect.
Chill thoroughly: Rushing the fridge time leads to weepy frosting. Patience pays off!
Easy on the gelatin: Pour slowly—overflowing holes make soggy edges.
Fluff don’t flatten: Use a light hand when spreading frosting to keep it airy.

There you go—secrets to poke cake perfection!

Serving and Storing Raspberry Zinger Poke Cake

This cake shines brightest when served chilled—I like to pull it from the fridge about 10 minutes before slicing so the frosting softens just slightly. For extra flair, garnish each piece with fresh raspberries or mint leaves. Leftovers? (As if!) Store them covered in the fridge for up to 3 days—though the coconut topping stays crispest if eaten within 24 hours. Pro tip: Press plastic wrap directly onto cut edges to keep them moist!

Raspberry Zinger Poke Cake Variations

Want to mix things up? This recipe is like a blank canvas for creativity! Try swapping raspberry gelatin for lemon or lime—the citrus zing with coconut is heavenly. For summer parties, I’ll layer fresh berries under the frosting or drizzle with melted chocolate instead of preserves. Feeling tropical? Use pineapple gelatin and top with toasted macadamia nuts. The possibilities are endless!

Raspberry Zinger Poke Cake Nutritional Information

Just so you know, these numbers are ballpark estimates—your actual cake might vary depending on brands and tweaks! Like most decadent desserts, this one’s meant for occasional indulgence. That said, the raspberry gelatin does add a sneaky fruit element to balance the sweetness. Always check labels if you're tracking specifics!

FAQs About Raspberry Zinger Poke Cake

Can I use sugar-free gelatin? Absolutely! Sugar-free raspberry gelatin works just fine—I’ve done it for diabetic family members. Just note the cake might taste slightly less sweet overall, so you could add an extra drizzle of preserves.

How do I prevent a soggy cake? Two secrets: First, don’t over-pour the gelatin—stop when holes look full. Second, let the cake cool properly before poking. A warm (not hot) cake absorbs liquid better without turning mushy.

Can I make this ahead? Oh honey, it’s actually better that way! Assemble the whole cake 1-2 days before serving—the flavors meld beautifully. Just add the coconut topping and preserves drizzle the day of so they stay fresh-looking.

What if I don’t have a wooden spoon for poking? No sweat! The round end of a meat thermometer, chopstick, or even a fork tine works. Just aim for holes about ¼-inch wide—big enough for gelatin to seep in but not so big the cake falls apart.

Ready to wow your friends with the easiest showstopper ever? Try this Raspberry Zinger Poke Cake—I can't wait to hear how yours turns out! Drop a comment below with your masterpiece (or tell me about your creative twists). Happy baking!

Raspberry Zinger Poke Cake: The Ultimate Party Dessert

Author: Emily01
Total Time: 1 hour 45 minutes (includes chilling)
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A moist and flavorful poke cake infused with raspberry gelatin and topped with a creamy coconut frosting.

Instructions

Prepare the cake mix according to the package instructions and bake in a 9x13-inch pan. Let it cool slightly.
Poke holes all over the cake using the handle of a wooden spoon.
Dissolve the raspberry gelatin in boiling water, then stir in cold water. Pour the mixture over the cake, ensuring it fills the holes.
Refrigerate the cake for at least 1 hour to set.
In a bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla, mixing well.
Fold in the whipped cream or Cool Whip until fully combined.
Spread the cream cheese mixture over the chilled cake.
Sprinkle shredded coconut evenly on top.
Warm the raspberry preserves slightly and drizzle over the cake.
Refrigerate for another 30 minutes before serving.

Notes

Use a fork to poke holes if a wooden spoon handle is too large.
For a stronger raspberry flavor, add extra raspberry preserves between layers.
Store leftovers in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 25g
Sodium: 280mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 1g
Protein: 4g
Cholesterol: 30mg

Keywords: raspberry poke cake, easy dessert, gelatin cake, coconut frosting