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
- Preheat oven to 350°F (175°C) and bake the white cake mix in a greased 9×13 inch pan according to package instructions.
- Let cake cool for 15 minutes. Poke holes all over using a wooden spoon handle.
- 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.
- Chill in the fridge for at least 1 hour.
- Spread raspberry pie filling over the set gelatin layer.
- Add whipped topping and sprinkle with shredded coconut.
- Garnish with fresh raspberries just before serving.
- Prep Time: 20 minutes
- Chill Time: 1 hour
- Category: Dessert