RASPBERRY ZINGER POKE CAKE

Easy Elegance: Impress your guests with a dessert that looks and tastes like it took hours to make, but it’s delightfully simple.
Coconut Dream: Delight in the sweet and nutty notes of coconut flakes that crown this masterpiece.
Summer Refreshment: Capture the essence of summer in a dessert that’s perfect for picnics, barbecues, and potlucks.

Notes:

You can use frozen raspberries for the sauce if fresh ones are not available.
Customize your poke cake by adding fresh berries like strawberries or blueberries.
If you prefer, you can use a homemade white cake recipe instead of a cake mix.

Frequently Asked Questions

Can I use a different fruit for the sauce?

Absolutely! You can experiment with other fruits like strawberries or blackberries for a unique twist.
Can I make this cake ahead of time?

Yes, you can prepare the cake a day in advance and store it in the refrigerator until you’re ready to serve.
What’s the best way to store leftovers?

Store any leftover Raspberry Zinger Poke Cake in the refrigerator, covered with plastic wrap or foil.

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Recipe by Alexandra

0.0 from 0 votes

Course: All Word Recipes

Servings

servings

Prep time

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minutes

Cooking time

minutes

Calories

300

kcal

Total time

minutes

Cook Mode

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For the Cake:
1 1 box white cake mix (plus ingredients required on the box, typically eggs, oil, and water)
1 package 1 (3 oz) raspberry Jell-O
For the Raspberry Sauce:
1 cup 1 fresh raspberries
1/4 cup 1/4 granulated sugar
1/4 cup 1/4 water
For the Topping:
2 cups 2 whipped cream or whipped topping
1 cup 1 sweetened shredded coconut flakes
Fresh raspberries and mint leaves for garnish (optional)

For the Cake:
Preheat your oven according to the cake mix package instructions and prepare a 9×13-inch baking pan with non-stick cooking spray.
Prepare the white cake mix as directed on the package, then pour it into the prepared baking pan.
Bake the cake according to the package instructions until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool for about 10 minutes.
For the Raspberry Sauce:
In a saucepan, combine the fresh raspberries, granulated sugar, and water.
Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens, about 10-15 minutes.
Remove from heat and strain the sauce to remove seeds, if desired. Let it cool slightly.
For Assembling:
Use the end of a wooden spoon to poke holes all over the cake, making sure to go through to the bottom.
Pour the prepared raspberry sauce evenly over the cake, allowing it to seep into the holes.
Refrigerate the cake for at least 1 hour to set.
Spread whipped cream or whipped topping evenly over the raspberry-soaked cake.
Sprinkle sweetened shredded coconut flakes on top.
Garnish with fresh raspberries and mint leaves, if desired.
Refrigerate the Raspberry Zinger Poke Cake for at least 2-3 hours before serving to allow the flavors to meld.

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