This cake is incredibly easy to assemble and perfect for making ahead of time. The poke cake technique ensures every bite is moist and bursting with raspberry flavor. It’s a great dessert for potlucks, picnics, birthdays, or any time you want to serve something fun, fruity, and a little retro. Best of all, it uses simple ingredients and requires minimal baking skills.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
White or yellow cake mix (plus eggs, oil, and water as called for on the box)
Raspberry gelatin (such as Jell-O)
Boiling water
Cold water
Whipped topping (like Cool Whip), thawed
Sweetened shredded coconut
Optional:
Raspberry preserves for an extra fruity layer
Fresh raspberries for garnish
Directions
Preheat oven and prepare the cake according to package instructions, using a 9×13-inch baking dish. Bake until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool for 15–20 minutes.
Using the handle of a wooden spoon or a straw, poke holes all over the surface of the cake, spacing them about 1 inch apart.
In a bowl, mix the raspberry gelatin with boiling water, stirring until fully dissolved. Add cold water and mix well.
Slowly pour the gelatin mixture evenly over the entire surface of the cake, letting it soak into the holes.
Refrigerate the cake for at least 2 hours, or until fully chilled and the gelatin is set.
Once chilled, optionally spread a thin layer of raspberry preserves over the top of the cake.
Spread the thawed whipped topping evenly over the cake.
Sprinkle the entire surface generously with shredded coconut.
Garnish with fresh raspberries if desired. Keep refrigerated until ready to serve.
Servings and timing
This recipe serves 12–15 people. Prep time: 20 minutes Cook time: 25–30 minutes Chilling time: 2 hours Total time: about 3 hours
Variations
Use strawberry or cherry gelatin for a flavor twist.
Substitute cream cheese frosting for the whipped topping for a richer version.
Add a layer of vanilla or raspberry pudding between the cake and topping.
Make a lemon version by using lemon cake and raspberry gelatin for a tart contrast.
Turn it into a trifle by layering cubes of the cake with whipped topping and raspberries in a glass bowl.
Storage/Reheating
Store the Raspberry Zinger Poke Cake covered in the refrigerator for up to 4 days. This cake is best served cold and does not require reheating. Avoid freezing, as the gelatin and whipped topping can change texture once thawed.
FAQs
What is a poke cake?
A poke cake is a cake that’s poked with holes after baking and then filled with a liquid, like gelatin or pudding, for extra flavor and moisture.
Can I make this cake a day ahead?
Yes, it’s actually better when made ahead, as it gives the gelatin time to set and the flavors to meld.
Do I have to use whipped topping?
No, you can use homemade whipped cream or even a light cream cheese frosting, though it may change the texture.
Can I make this cake without coconut?
Absolutely. If you’re not a fan of coconut, simply leave it out or replace it with white chocolate shavings.
Is it possible to use fresh raspberries in the gelatin?
It’s not recommended to add them to the gelatin layer, but they make a great garnish on top.
Can I use sugar-free gelatin?
Yes, sugar-free raspberry gelatin works just as well if you’re looking to cut down on sugar.
What cake mix is best for this recipe?
A white or yellow cake mix works best, but you can also use a raspberry or vanilla-flavored cake for more depth.
How do I prevent the cake from getting soggy?
Be careful not to over-pour the gelatin. Use just enough to fill the holes and allow the cake to chill completely before topping.
Can I use raspberry syrup instead of gelatin?
Raspberry syrup won’t set the way gelatin does, but it can add flavor. Use less syrup and allow the cake to chill well.
How do I get the coconut to stick?
The coconut sticks easily to the whipped topping, especially if sprinkled on immediately after spreading the topping.
Conclusion
Raspberry Zinger Poke Cake is a bright, flavorful, and fuss-free dessert that never goes out of style. With its vibrant raspberry streaks, fluffy topping, and coconut crunch, this cake is a hit for any gathering. Easy to make and even easier to enjoy, it’s the perfect nostalgic treat to brighten up your table.
Raspberry Zinger Poke Cake is a fun, fruity, and nostalgic dessert made with a moist white or yellow cake soaked in raspberry gelatin, topped with whipped topping and sweetened shredded coconut. It’s inspired by the classic snack cake and perfect for potlucks or parties.
Ingredients
1 box white or yellow cake mix (plus eggs, oil, and water as directed on box)
1 package (3 oz) raspberry gelatin (such as Jell-O)
Preheat oven and prepare the cake according to package directions using a 9×13-inch baking dish. Bake until a toothpick inserted in the center comes out clean.
Let the cake cool for 15–20 minutes.
Use the handle of a wooden spoon or a straw to poke holes all over the cake, spaced about 1 inch apart.
In a bowl, dissolve raspberry gelatin in 1 cup boiling water. Stir until fully dissolved, then add 1/2 cup cold water and mix well.
Slowly pour the gelatin mixture over the cake, letting it soak into the holes.
Refrigerate the cake for at least 2 hours until fully chilled and the gelatin is set.
Optional: Spread a thin layer of raspberry preserves over the surface of the cake.
Spread thawed whipped topping evenly over the cake.
Sprinkle shredded coconut generously over the top.
Garnish with fresh raspberries if desired. Keep refrigerated until ready to serve.
Notes
Best served cold and even better when made a day ahead.Try using strawberry or cherry gelatin for a flavor variation.Skip the coconut if preferred or replace with white chocolate shavings.Use homemade whipped cream instead of Cool Whip for a fresher option.To prevent sogginess, pour gelatin slowly and allow it to fully absorb before chilling.
