Instructions:
- Start by baking the white cake according to the instructions on the box. Once it’s done, let it cool for a bit.
- While the cake is cooling, mix the raspberry gelatin with 1 cup of boiling water until it’s completely dissolved. Then, add 1/2 cup of cold water and stir well.
- Use the end of a wooden spoon or a fork to poke holes all over the cooled cake. Make sure the holes go all the way through to the bottom.
- Carefully pour the raspberry gelatin mixture over the cake, making sure to fill all the holes. You can use a spoon to help distribute it evenly.
- Refrigerate the cake for a few hours or until the gelatin has set.
- Once the cake has set, spread whipped cream or whipped topping over the top.
- Sprinkle shredded coconut over the whipped cream and top it off with fresh raspberries.
- Slice and serve! Enjoy your Raspberry Zinger Poke Cake.
Raspberry Zinger Poke Cake
The Raspberry Zinger Poke Cake is a delightful dessert that combines the light, airy texture of white cake with the vibrant flavor of raspberry gelatin, creamy whipped topping, and sweet shredded coconut. Perfect for any celebration or gathering, this cake is a colorful and delicious way to impress your guests or enjoy a special treat with loved ones.
Ingredients
- For the Cake:
- 1 box white cake mix plus ingredients listed on the box
- 1 package 3 oz raspberry gelatin
- 1 cup boiling water
- 1/2 cup cold water
- For the Topping:
- 1 cup shredded coconut toasted, if desired
- 1 cup fresh raspberries
- 1 cup whipped cream or whipped topping
Instructions
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Bake the Cake:
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Prepare the white cake according to the instructions on the box. Bake in a 9×13-inch pan and allow the cake to cool completely in the pan after baking.
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Prepare the Raspberry Gelatin:
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While the cake is cooling, dissolve the raspberry gelatin in 1 cup of boiling water in a mixing bowl. Stir until fully dissolved, then add 1/2 cup of cold water and stir well.
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Poke Holes in the Cake:
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Use the end of a wooden spoon or a fork to poke holes evenly across the entire surface of the cooled cake. Make sure the holes reach the bottom to allow the gelatin to soak in thoroughly.
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Pour the Gelatin:
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Slowly pour the raspberry gelatin mixture over the cake, ensuring it fills all the holes. Use a spoon to help distribute the gelatin evenly. Refrigerate the cake for at least 2-3 hours or until the gelatin has set.
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Add the Topping:
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Once the gelatin has set, spread a layer of whipped cream or whipped topping evenly over the top of the cake.
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Garnish the Cake:
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Sprinkle the shredded coconut over the whipped cream and arrange fresh raspberries on top.
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Serve and Enjoy:
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Slice the cake into squares and serve chilled. Enjoy the refreshing and vibrant flavors of your Raspberry Zinger Poke Cake!
Notes
Customize your Raspberry Zinger Poke Cake by experimenting with different gelatin flavors, toppings, or fruit variations to suit your preferences. Use vegan substitutes for a plant-based version or gluten-free cake mix if needed.
Nutrition
Calories: 250kcal
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