Have you ever craved a dessert that’s just as much fun to make as it is to eat? I certainly did when I stumbled across this Raspberry Zinger Poke Cake recipe. One afternoon, I was flipping through an old family recipe book, searching for a nostalgic treat to impress friends at a casual get-together.
I wanted something light, refreshing, and with a burst of fruity flavor, but also easy enough to whip up in no time. That’s when this cake caught my eye. The vibrant, fruity raspberry zing paired with creamy, cool layers immediately caught my attention.
The idea of soaking the cake in raspberry gelatin had me intrigued—it’s a little twist on the traditional poke cake that I remembered from childhood, but with a fresh, vibrant spin. I couldn’t wait to try it, so I gathered all the ingredients and got to work.
Watching the gelatin soak through the cake and knowing the texture would be beyond perfect. The sweet cream cheese and whipped cream topping just seemed like the icing on the cake (literally). Trust me, this treat is just what you need when you’re looking for something fun, easy, and guaranteed to disappear at any gathering.
Short Description
This Raspberry Zinger Poke Cake is a light, fun dessert made with a moist white cake soaked in raspberry gelatin, topped with a creamy cream cheese filling and whipped cream. It’s the perfect balance of sweet, tangy, and creamy.
Key Ingredients
For the Cake
- 1 box white cake mix (plus ingredients listed on the box)
- 1 package (3 oz) raspberry gelatin (Jell-O)
- 1 cup boiling water
- ½ cup cold water
For the Filling & Topping
- 1½ cups whipped cream or Cool Whip
- 1½ cups sweetened shredded coconut
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup raspberry preserves
Tools Needed
- 9×13-inch baking pan
- Electric mixer or hand whisk
- Wooden spoon or something to poke holes in the cake
- Small mixing bowl
- Refrigerator for chilling
Cooking Instructions
Step 1: Prepare the Cake
Preheat your oven to 350°F (175°C). Bake the white cake according to the instructions on the box in a 9×13-inch pan. Once the cake is finished, let it cool for about 10 minutes before moving on to the next step.
Step 2: Poke & Soak
Using the handle of a wooden spoon (or any round, sturdy utensil), poke holes all over the cake, ensuring that the holes are deep but not going all the way through. In a small bowl, dissolve the raspberry gelatin in boiling water and stir until it’s fully dissolved.
Add the cold water and mix. Carefully pour this gelatin mixture over the cake, making sure it fills all the holes. Let the cake chill in the fridge for about an hour to allow the gelatin to set.
Step 3: Make the Cream Cheese Filling
In a large bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth. Once the gelatin has set and the cake has chilled, spread the cream cheese mixture evenly over the cake, covering the entire surface.
Step 4: Top It Off
Spread the whipped cream (or Cool Whip) gently over the cream cheese layer. Sprinkle the shredded coconut evenly over the top to give it that lovely texture and a tropical touch.
Step 5: Chill & Serve
Let the cake chill for at least 2 hours before serving to allow the flavors to meld and the layers to firm up. Serve chilled for the best creamy texture and fruity flavor.
Why You’ll Love This Recipe
Deliciously Light: The fluffy white cake paired with the tangy raspberry gelatin and creamy toppings creates a balanced, refreshing dessert.
Perfectly Creamy: The smooth cream cheese filling and whipped topping provide a luscious, melt-in-your-mouth experience.
Super Easy: With just a few ingredients and simple steps, you’ll have a showstopping dessert ready in no time.
Customizable: You can easily adjust the gelatin flavor or topping ingredients to suit your taste.
Mistakes to Avoid & Solutions
Mistake: Not allowing the cake to cool properly before poking holes.
Solution: Always ensure the cake is slightly cooled before poking holes. If it’s too hot, the gelatin will soak in unevenly, and the cake may fall apart.
Mistake: Pouring the gelatin too quickly.
Solution: Pour the gelatin slowly and allow it to seep into the holes, making sure it’s evenly distributed.
Mistake: Not chilling the cake long enough.
Solution: Chill the cake for at least an hour to ensure the gelatin sets and the layers stay in place when served.
Serving and Pairing Suggestions
– Serve this cake on its own as a dessert or with a cup of freshly brewed tea or iced coffee.
– Pair it with a light fruit salad or a scoop of vanilla ice cream for a delightful combo.
– It’s also perfect for potlucks, BBQs, or any gathering where a refreshing, sweet treat is needed.
Storage and Reheating Tips
Storage: Store any leftover cake in an airtight container in the fridge. It should keep for up to 3-4 days.
Reheating: This cake is best served chilled, so there’s no need to reheat. Just take it out of the fridge 10-15 minutes before serving if you want it slightly softened.
FAQs
1. Can I make this cake ahead of time?
Yes, you can make this cake a day ahead! Just be sure to cover it and store it in the fridge overnight.
2. Can I use a different flavor of gelatin?
Absolutely! If you prefer a different fruit flavor, such as strawberry or peach, feel free to substitute.
3. What if I don’t have Cool Whip?
You can substitute it with freshly whipped heavy cream for a lighter, more natural topping.
4. Can I skip the coconut?
Yes, the coconut is optional, but it does add a nice texture. You can skip it or substitute with chopped nuts if preferred.
5. How long will this cake last?
This cake can last up to 4 days in the fridge, but it’s best eaten within the first 2-3 days for optimal texture and flavor.
Tips & Tricks
– If you want a more intense raspberry flavor, use raspberry preserves in the filling as well.
– For a fun twist, add a handful of fresh raspberries to the top along with the shredded coconut.
– If you want the cake to have more moisture, increase the amount of cold water in the gelatin by a few tablespoons.
Recipe Variations
Tropical Twist: Add a tablespoon of pineapple juice to the gelatin mixture and top with toasted coconut instead of sweetened shredded coconut.
Berry Blend: Use mixed berry gelatin and add a few fresh strawberries or blueberries to the cake for added texture and flavor.
Chocolate Lovers: For a decadent twist, drizzle the cake with melted chocolate before serving or sprinkle chocolate chips on top of the whipped cream layer.
Final Thoughts
The Raspberry Zinger Poke Cake is one of those desserts that lingers in your mind long after the last bite. It’s not just a cake, it’s a celebration in every slice—bright, creamy, and packed with layers of flavors that seem to echo the best parts of summer.
When you take that first forkful, the sweetness of the raspberry jello paired with the fluffy cake and rich cream cheese filling is simply irresistible. It’s a recipe that invites you to share the joy of baking with loved ones, leaving everyone reaching for seconds (or thirds). And, let’s be honest, it’s a perfect pick-me-up after a busy day.
You’ll find yourself making it again and again, experimenting with different variations, but always returning to the perfect balance of tangy, creamy, and sweet that makes this cake truly unforgettable.
Raspberry Zinger Poke Cake
Ingredients
For the Cake
- 1 box white cake mix plus ingredients listed on the box
- 1 package 3 oz raspberry gelatin (Jell-O)
- 1 cup boiling water
- ½ cup cold water
For the Filling & Topping
- 1½ cups whipped cream or Cool Whip
- 1½ cups sweetened shredded coconut
- 1 package 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup raspberry preserves
Instructions
- Preheat oven to 350°F (175°C). Bake the white cake according to the box instructions in a 9x13-inch pan. Cool for 10 minutes.
- Using the handle of a wooden spoon, poke holes in the cake. Dissolve raspberry gelatin in boiling water, then add cold water. Pour the gelatin over the cake, filling the holes. Chill in the fridge for 1 hour.
- Beat softened cream cheese, powdered sugar, and vanilla extract until smooth. Spread the mixture evenly over the chilled cake.
- Spread whipped cream or Cool Whip over the cream cheese layer. Sprinkle shredded coconut on top.
- Chill the cake for at least 2 hours before serving. Enjoy chilled for the best texture and flavor.
