Raspberry Zinger Poke Cake
on Feb 07, 2020, Updated Oct 20, 2020
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This Raspberry Zinger Poke Cake will quickly become one of your favorite desserts to make. It’s easy and resembles those little Zinger cakes you enjoyed as kid. We use a box cake mix, Jello, Cool-Whip, and coconut to keep it simple.
Raspberry Zinger Poke Cake
Poke Cakes are always a perfect dessert to enjoy. They can you can make them relatively quickly without much hassle. There are so many different varieties of Poke Cake recipes to consider like Oreo Cookie, Boston Cream, Strawberry, and even this Raspberry Zinger Cake.
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If you are unfamiliar with a Hostess Raspberry Zinger, they are simply a snack cake that has been cream filled then rolled in raspberry and coconut coating. I was always anxious to purchase one or two after finishing my lunch at school. How about you? Did you think they were delicious too?
For my Raspberry Poke Cake, I start with a white cake mix. The white color allows for the red coloring to really pop. If you prefer a homemade white cake, consider making Sugar Spun Run’s from-scratch white cake recipe, it has rave reviews.
For the Jello, you will want to use raspberry flavored. I use the small 3 oz sized box. Go for it and purchase the store brand if you are looking to save a bit, it works just as well as the name brand.
Are you looking to add another layer of extra raspberry to this cake? Consider using a layer of my Fresh Raspberry Cake Filling after the Jello layer has cooled. I plan to add a thin layer next time I make this delicious cake.
I use Cool-Whip to top my poke cakes. It has a stabilizer in the ingredients and never collapses. If you are considering making homemade whipped cream, wait until serving to add. Or, you could use a stabilized whipped cream to top the cake.
For the coconut, I used red food coloring. The half white and half red color resembles that of the color found on the outside of a Zinger Cake. I have seen some other recipe bloggers use Jello to color their coconut.
Raspberry Zinger Poke Cake will be perfect for your next potluck, office party, BBQ, or make one for Valentine’s Day or Christmas dessert. The red and pink coloring will be great for the holidays.
Ingredients for Zinger Poke Cake
- White Cake Mix
- Raspberry Flavored Jello
- Egg Whites (not pictured below)
- Vegetable Oil
- Whipped Topping (like Cool-Whip)
How to Make Raspberry Poke Cake
- Start by preheating your oven according to the cake box directions. Then, heavily grease a 9×13 cake pan. I like to use Crisco to coat my pans. You could also use a cooking spray.
- In a large mixing bowl, combine the cake mix, egg whites, and oil. Mix until just blended. If you use the yolks, the color or your cake will not be quite as white.
- Add the batter to the prepared pan and bake according to the box instructions.
- Remove the cake from the oven and allow to cool for about 5 minutes or so. Then, poke holes all over your cake. For Jello Poke Cake Recipes a small hole will work best. I often use the end of a chopstick or a fork and they make a perfect sized hole.
- Prepare the raspberry Jello in a small mixing bowl.
- Then pour over the top of the cake evenly.
- Next, the poke cake needs to chill in the refrigerator for about 30 minutes or so.
- After the cake has chilled, top with the whipped topping.
- Now, add the coconut to a small bowl and add just a few drops of food coloring. Mix with a spoon or spatula until the flakes are covered in a nice red coloring. I like to chill the cake for another hour or so.
How do you store Poke Cake?
You will need to keep your Poke Cake chilled in the refrigerator. Use plastic wrap to keep it covered. The cake will stay fresh for serval days.
Go ahead and freeze the poke cake if you need to, it should be fine frozen for a couple of months.
Raspberry Zinger Poke Cake
Ingredients
- 1 box White Cake Mix plus box ingredients, Egg white only version
- 1 package 3.4 oz Raspberry Jell-O
- 1/2 cup boiling Water
- 1/2 cup cold Water
- 8 oz Cool Whip
- 2 cup Shredded Coconut, divided
- 6-10 drop Red Food Coloring
Instructions
- Heavily grease or spray a 13x9 pan with non stick spray.
- Make cake according to box directions.
- Allow cake to cool for about 5 minutes.
- Using a skewer, poke small holes all over the cake, piercing all the way to bottom.
- In a bowl, combine 1 package of Jell-O and 1/2 cup boiling water and stir until gelatin is completely dissolved.
- Add 1/2 cup cold water, mix well and slowly pour this mixture over the entire cake.
- Chill for 30 minutes.
- Spread whipped topping over cake.
- Place 1 cup of coconut in a medium bowl.
- Use a spoon to mix while adding red food coloring. Allow to dry for about 30 minutes.
- Sprinkle red and white coconut evenly over cake.
- Cover and refrigerate for several hours.
Nutrition
Jen, can the coconut be substituted for something else? I’m allergic to coconuts.
This is good, does taste like the zingers cake, but can use a little more raspberry flavor. I made it as written. I’ll make it again,and I’ll make that homemade raspberry coulis and try that.
Thank you for this recipe 😊
I made this this morning to take to my family’s Easter Dinner…it was perfect! It was light, fluffy and so very festive. I followed the recipe exactly and it ended up looking the same as the pictures. It was a big hit and eaten up quickly. I will definitely make it again. Thanks for such an easy, delightful recipe.
I reserved about a tablespoon of the dry jello. I put raspberry jelly on it after the jello in the holes. After I put the cool whip and coconut I sprinkled the reserved dry jello and sprinkled on top of the coconut. And I never add oil to my cake mixes. Makes a lighter cake. Been 45 years since I used oil in my cake mixes.
Oh my I need this in my life, it looks delicious
This looks delicious! Will have to try this myself.
I have never heard of zinger cake but this looks delicious! Pinned.