Raspberry Zinger Poke Cake

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If you’re craving a dessert that delivers vibrant berry flavor, velvety whipped topping, and moist cake all in one bite, the Raspberry Zinger Poke Cake might just be your new favorite. This luscious treat takes inspiration from the iconic snack cake but upgrades it with real raspberries and a chilled, creamy finish. Each forkful brings the perfect contrast of fluffy cake, tangy fruit, and smooth whipped cream.

Perfect for summer gatherings, holiday desserts, or casual family dinners, this cake is both easy to prepare and impressive on the plate. Whether you’re serving a crowd or just treating yourself, its bright red layers and coconut sprinkle topping make it a showstopper at any table.


Ingredients for this Raspberry Zinger Poke Cake

  • 1 box white cake mix (plus ingredients listed on the box: eggs, oil, water)
  • 1 package (3 oz) raspberry Jell-O gelatin
  • 1 cup boiling water
  • 1/2 cup cold water
  • 1 can (14 oz) raspberry pie filling
  • 1 container (8 oz) whipped topping (like Cool Whip), thawed
  • 1/2 cup sweetened shredded coconut (optional but recommended)
  • Fresh raspberries for garnish (optional)

Step 1: Bake the Cake

Preheat your oven to 350°F (175°C). Prepare the white cake mix according to package instructions, using the ingredients listed on the box. Pour the batter into a greased 9×13 inch baking dish. Bake as directed and allow the cake to cool for about 15 minutes after removing it from the oven.

Step 2: Poke and Fill

Once the cake is slightly cooled, use the handle of a wooden spoon to poke holes all over the cake, about 1 inch apart. In a bowl, mix the raspberry Jell-O powder with 1 cup boiling water until fully dissolved, then stir in 1/2 cup cold water. Carefully pour the gelatin mixture evenly over the entire cake, allowing it to soak into the holes. Refrigerate the cake for at least 1 hour to let it set.

Step 3: Add the Raspberry Layer

Once the gelatin has set, spread the raspberry pie filling evenly over the surface of the cake. This adds a tart and fruity punch that complements the sweetness of the base.

Step 4: Whipped Topping & Coconut

Gently spread the whipped topping over the raspberry layer, creating a smooth and creamy top. Sprinkle with sweetened shredded coconut for added texture and a Zinger-inspired finish.

Step 5: Garnish and Serve

Top with fresh raspberries just before serving for a pop of color and freshness. Chill until ready to serve and enjoy every fruity, fluffy bite!


Frequently Asked Questions

Can I use a different flavor of Jell-O?

Yes! Strawberry or cherry Jell-O both work wonderfully if you’re looking for a slightly different berry twist.

Can I make this cake ahead of time?

Definitely. In fact, it’s better when made a day ahead so the flavors have time to meld together. Just add fresh raspberries right before serving.

Is there a substitute for raspberry pie filling?

If you can’t find raspberry pie filling, try heating frozen raspberries with a bit of sugar and cornstarch to create a quick compote.

What if I don’t like coconut?

Feel free to skip the shredded coconut or replace it with white chocolate shavings or chopped nuts for a different texture.

Can I use homemade whipped cream instead of store-bought topping?

Absolutely! Just be sure it’s stabilized if you plan to store the cake for more than a day.

What’s the best way to poke holes in the cake?

Use the handle of a wooden spoon or a large straw to create holes about 1 inch apart for best results.


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Raspberry Zinger Poke Cake


  • Author: Nora Sinclair
  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings

Description

Get ready to impress with this irresistible Raspberry Zinger Poke Cake — a quick dessert idea that’s fruity, creamy, and perfect for warm-weather parties or everyday sweet cravings. With a soft white cake base soaked in raspberry gelatin, a layer of tart pie filling, and a cloud of whipped topping sprinkled with coconut, this easy recipe checks every box for flavor, texture, and stunning presentation. Whether you’re searching for summer dessert ideas or a crowd-pleasing dish to bring to your next cookout, this poke cake delivers a winning combo.


Ingredients

1 box white cake mix (plus eggs, oil, and water as directed)

1 package (3 oz) raspberry Jell-O gelatin

1 cup boiling water

1/2 cup cold water

1 can (14 oz) raspberry pie filling

1 container (8 oz) whipped topping, thawed

1/2 cup sweetened shredded coconut (optional)

Fresh raspberries (optional garnish)


Instructions

  1. Preheat oven to 350°F (175°C) and bake the white cake mix in a greased 9×13 inch pan according to package instructions.
  2. Let cake cool for 15 minutes. Poke holes all over using a wooden spoon handle.
  3. Dissolve Jell-O in 1 cup boiling water, stir in 1/2 cup cold water. Pour over the cake, ensuring it soaks into the holes.
  4. Chill in the fridge for at least 1 hour.
  5. Spread raspberry pie filling over the set gelatin layer.
  6. Add whipped topping and sprinkle with shredded coconut.
  7. Garnish with fresh raspberries just before serving.
  • Prep Time: 20 minutes
  • Chill Time: 1 hour
  • Category: Dessert

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