Some desserts are more than just sweet treats—they’re memory-makers. My first bite of this raspberry zinger poke cake instantly transported me to my childhood, where raspberry jam-filled snack cakes with a fluffy coconut coating ruled lunchboxes and after-school cravings. Inspired by the classic Hostess Zingers, this vibrant poke cake captures that same nostalgic flavor in a dreamy, homemade form. It’s the kind of recipe my grandmother would’ve made for church picnics—simple, decadent, and completely irresistible.
Table of Contents
Table of Contents
Why You’ll Love Raspberry Zinger Poke Cake
- Raspberry and coconut bliss in every forkful
- Bright, berry flavor balanced with cream cheese and Cool Whip
- Beautiful color contrast from the gelatin-soaked sponge
- Easy to prepare ahead for parties and potlucks
- Inspired by a classic American treat
Ingredients (Serves 6)
For the Cake:
- 1 box white cake mix (plus eggs, oil, and water as per box instructions)
For the Raspberry Gelatin Layer:
- 1 package (3 oz) raspberry gelatin (Jell-O)
- 1 cup boiling water
- ½ cup cold water
For the Filling & Topping:
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup raspberry preserves
- 1½ cups whipped topping or Cool Whip
- 1½ cups sweetened shredded coconut
Tools You’ll Need
- 9×13 inch baking pan
- Electric mixer
- Mixing bowls
- Rubber spatula
- Wooden skewer or fork (for poking holes)
How to Make Raspberry Zinger Poke Cake
Step 1: Bake the Cake
- Preheat your oven according to the white cake mix instructions.
- Prepare and bake the cake in a 9×13 inch pan as directed.
- Once baked, remove from the oven and allow to cool for 15–20 minutes.
Step 2: Poke and Pour
- Using a wooden skewer or the handle of a spoon, poke holes all over the cake (about 1 inch apart).
- In a bowl, dissolve raspberry gelatin in 1 cup boiling water, then stir in ½ cup cold water.
- Slowly pour the gelatin mixture evenly over the cake, letting it seep into the holes.
- Refrigerate the cake for 1 hour to let the gelatin set.
Step 3: Make the Raspberry Cream Cheese Layer
- Beat softened cream cheese until smooth.
- Add powdered sugar and vanilla extract; mix well.
- Gently fold in the raspberry preserves until just combined.
- Spread this mixture evenly over the chilled cake.
Step 4: Add Whipped Topping & Coconut
- Spread Cool Whip or whipped topping over the cream cheese layer.
- Sprinkle shredded coconut generously over the top.
Step 5: Chill and Serve
- Refrigerate the assembled cake for at least 2 hours (overnight is ideal).
- Slice and serve chilled for the best texture and flavor.
Tips for Sccess
- Use a serrated knife for clean slices.
- Toast the coconut if you want a nutty crunch on top.
- Swap flavors: Try strawberry or cherry gelatin for a fun twist.
- Make it ahead: This cake tastes even better the next day!
Nutritional Info (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Carbs | 52 g |
| Sugar | 34 g |
| Fat | 21 g |
| Saturated Fat | 13 g |
| Protein | 4 g |
| Fiber | 1 g |
| Sodium | 320 mg |
| Cholesterol | 40 mg |
Note: Nutritional estimates are approximate. For accuracy, use a recipe nutrition calculator with your specific ingredients.
Why This Dessert Works in Every Season
This poke cake’s bright raspberry flavor makes it refreshing for summer, while its cozy creaminess and nostalgic comfort make it just as welcome in winter. The vibrant color and soft coconut topping give it visual appeal on any table—from holiday dinners to backyard BBQs.
FAQs
Can I use homemade raspberry jam?
Absolutely! Just make sure it’s not too chunky for easier spreading.
What if I don’t like coconut?
Skip it, or try finely chopped white chocolate for a similar sweet finish.
Can I use other cake flavors?
Yes! Yellow cake or angel food cake both work well, though white cake lets the raspberry color shine.
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Serving Suggestions
- Serve with a scoop of vanilla ice cream for extra indulgence.
- Garnish with fresh raspberries and mint for presentation.
- Cut into smaller squares for dessert platters at parties.
Personal Touch
Every time I bake this raspberry zinger poke cake, I feel like I’m channeling my grandmother’s energy—she always believed that desserts should be playful and colorful. The balance of textures here—the sponge, the cream, the soft coconut—is something she would’ve adored, and it’s become one of my go-to “wow” desserts when I want something easy, nostalgic, and utterly crowd-pleasing.