Raspberry Zinger Poke Cake

Moist, fruity, creamy, and coconutty—this nostalgic Raspberry Zinger Poke Cake is a crowd-pleaser that tastes just like the classic snack cake but made at home!

Why You’ll Love This Recipe:

Inspired by the beloved Hostess Zinger snack
Bursting with raspberry flavor and a creamy coconut topping
Perfect for potlucks, holidays, or spring/summer gatherings
Easy to prepare with pantry-friendly ingredients

Ingredients

For the Cake:

1 box white cake mix (plus ingredients listed on the box)
1 package (3 oz) raspberry gelatin (Jell-O)
1 cup boiling water
½ cup cold water

For the Filling & Topping:

8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1½ cups whipped topping (Cool Whip or homemade whipped cream)
1½ cups sweetened shredded coconut
½ cup raspberry preserves

‍ Directions

1️⃣ Prepare the Cake:

Bake the white cake in a 9×13-inch baking dish according to package instructions. Once done, let it cool for 10 minutes.

2️⃣ Poke & Soak:

Using the handle of a wooden spoon, poke holes across the entire surface of the cake.
In a small bowl, whisk the raspberry gelatin with 1 cup boiling water until fully dissolved. Stir in ½ cup cold water.
Carefully pour the gelatin mixture evenly over the cake, letting it seep into all the holes.
Refrigerate the cake for 1 hour to fully absorb.

3️⃣ Make the Cream Cheese Layer:

In a large mixing bowl, beat the softened cream cheese until smooth.
Add in powdered sugar and vanilla extract and continue mixing until creamy.
Fold in the whipped topping gently until fully combined.

4️⃣ Assemble the Topping:

Spread the cream cheese mixture over the chilled cake in an even layer.
Gently swirl or spread raspberry preserves on top of the cream layer.
Sprinkle the shredded coconut over the entire surface.