Had to snap a pic before my kids gobbled it all up! So good!



One 18.25-ounce box of white cake mix and the required additional ingredients

3 ounces of raspberry-flavored gelatin

2 cups of hot purified water

10 ounces of raspberry preserves

8 ounces of thawed whipped topping

7 ounces of unsweetened shredded coconut



Follow the package directions to bake the white cake mix in a 9×13-inch pan. Allow a 30-minute cooling period.

Poke holes throughout the cake using a fork or wooden spoon.

Dissolve the raspberry gelatin in hot water and pour over the cake, ensuring the holes are filled.

Gently warm the raspberry preserves and spread them over the cake.

Cover the cake with a layer of the thawed whipped topping.

Finish by sprinkling unsweetened shredded coconut on top.

Chill in the refrigerator for a minimum of 4 hours prior to serving.

Reminder: Store any leftover cake in the refrigerator, covered.

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Reinforce the allure and charm of the Raspberry Zinger Poke Cake, ideal for various occasions from summer barbecues to special celebrations.

Encourage readers to try this recipe, assuring them of its potential to dazzle guests and become a cherished dessert among friends and family.

Conclude with an invitation to enjoy the harmonious blend of raspberry flavors and homemade cake elegance.

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