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:
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Inspired by the beloved Hostess Zinger snack
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Bursting with raspberry flavor and a creamy coconut topping
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Perfect for potlucks, holidays, or spring/summer gatherings
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Easy to prepare with pantry-friendly ingredients
Ingredients
For the Cake:
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1 box white cake mix (plus ingredients listed on the box)
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1 package (3 oz) raspberry gelatin (Jell-O)
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1 cup boiling water
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½ cup cold water
For the Filling & Topping:
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8 oz cream cheese, softened
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1 cup powdered sugar
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1 teaspoon vanilla extract
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1½ cups whipped topping (Cool Whip or homemade whipped cream)
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1½ cups sweetened shredded coconut
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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.
5️⃣ Chill & Serve:
Refrigerate the cake for at least 2 hours before serving to let all the flavors meld.
Slice and enjoy!
️ Storage Tips
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Store covered in the refrigerator for up to 4–5 days.
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This cake is best served chilled.
Nutrition Information (per serving – approx.)
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Calories: 310
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Carbs: 37g
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Fat: 16g
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Protein: 3g
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Sugar: 28g
Tips & Variations
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Use a raspberry jam with seeds for a more authentic texture.
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Toast the coconut slightly for a golden, nutty touch.
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Try it with strawberry or cherry gelatin if raspberry isn’t available.
- Total Time: ~2.5 hours including baking and chilling
- Yield: 12 servings
Description
Bright, creamy, and coconut-kissed — this nostalgic poke cake tastes just like the beloved snack cake! A moist white cake is infused with raspberry gelatin, topped with a raspberry cream cheese layer, and finished with coconut for the ultimate crowd-pleasing dessert.
Ingredients
For the Cake:
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1 box white cake mix (plus eggs, oil, and water as listed on box)
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1 package (3 oz) raspberry gelatin (like Jell-O)
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1 cup boiling water
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1/2 cup cold water
For the Cream Cheese Filling & Topping:
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1 package (8 oz) cream cheese, softened
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1 cup powdered sugar
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1 teaspoon vanilla extract
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1/2 cup raspberry preserves
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1 1/2 cups whipped topping (like Cool Whip)
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1 1/2 cups sweetened shredded coconut
Instructions
Preheat your oven and prepare the white cake mix according to package directions. Bake in a 9×13-inch pan. Allow the cake to cool for about 10–15 minutes.
Using the handle of a wooden spoon, poke holes all over the cake, spacing about 1 inch apart.
In a small bowl, dissolve the raspberry gelatin in 1 cup boiling water, then stir in ½ cup cold water.
Slowly pour the gelatin mixture over the cake, letting it soak into the holes.
Refrigerate the cake for at least 1 hour to fully absorb the flavor.
In a medium bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, beating until creamy.
Gently fold in the whipped topping and raspberry preserves until well combined.
Spread the raspberry cream cheese mixture evenly over the chilled cake.
Sprinkle the shredded coconut evenly on top.
Refrigerate for at least another 30 minutes before serving for best results.
Notes
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For a stronger raspberry flavor, swirl extra raspberry preserves on top of the cream layer before adding coconut.
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Make it a “Zinger Cake” by adding red food coloring to enhance the classic snack cake look.
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Store covered in the fridge for up to 4 days.
- Category: Dessert
- Method: Baking
- Cuisine: American