If you’re looking for a dessert that’s bursting with flavor and easy to make, Raspberry Zinger Poke Cake is your new best friend. Imagine a moist cake filled with sweet and tangy raspberry goodness, topped with creamy frosting and a sprinkle of coconut. This cake is a fun twist on the classic poke cake, and trust me, once you take that first bite, you’ll be hooked. It’s refreshing, indulgent, and guaranteed to steal the show at any gathering.
Why You’ll Love Raspberry Zinger Poke Cake
Versatile Whether you’re celebrating a birthday, hosting a potluck, or just treating yourself, this cake fits any occasion.
Budget-Friendly You don’t need any fancy ingredients for this beauty—just simple pantry staples!
Quick and Easy No complicated techniques, just pour, poke, and frost. You’ll have this cake whipped up in no time.
Customizable Feel free to mix up the fruit or frosting to match your taste. Want to use strawberries or blueberries? Go for it!
Crowd-Pleasing Everyone loves a poke cake, and this raspberry version adds a unique twist that’s sure to be a hit with both kids and adults alike.
Ingredients
Ingredients in Raspberry Zinger Poke Cake
Here’s what you’ll need to make this irresistible cake:
Boxed Cake Mix The base for this cake—just add water, oil, and eggs, and you’re ready to go!
Raspberry Jello The star of the show! The raspberry flavor seeps into the cake, making each bite juicy and tangy.
Water Boiling water helps dissolve the Jello and soak into the cake.
Whipped Topping Light and fluffy, this topping adds the perfect creamy contrast to the fruity cake.
Coconut Shredded coconut gives the cake that extra tropical vibe, just like the classic Raspberry Zinger treat.
Sweetened Condensed Milk Adds a rich, sweet flavor to the cake, making it extra moist and indulgent.
Instructions
Let’s get baking! Here’s how you can create this delightful cake:
Preheat Your Oven Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan with non-stick spray. This ensures the cake comes out easily without sticking to the pan.
Bake the Cake Mix the cake batter according to the instructions on the box and pour it into the prepared baking pan. Bake it for about 30-35 minutes, or until a toothpick comes out clean. Allow the cake to cool for about 15 minutes before moving on to the next step.
Poke the Cake Once the cake has cooled slightly, use the end of a wooden spoon or a fork to poke holes all over the top of the cake. Don’t be shy—poke the holes deep! This step is key to letting the raspberry Jello seep in and infuse the cake with that fruity goodness.
Prepare the Jello In a small bowl, dissolve the raspberry Jello in boiling water. Stir until the Jello is fully dissolved, then pour the mixture over the cake. Make sure the Jello fills all the holes and seeps into the cake for maximum flavor.
Add Sweetened Condensed Milk Pour the sweetened condensed milk evenly over the top of the cake. This will make the cake extra moist and give it that creamy richness.
Chill the Cake Place the cake in the fridge for at least 2 hours, or overnight if you can wait. This helps everything set up and allows the flavors to meld together.
Frost and Garnish Once chilled, spread the whipped topping evenly over the cake. Sprinkle shredded coconut over the top for that signature Zinger flair.
Slice and Serve Once the cake is frosted and garnished, slice it into squares and serve! Enjoy the moist, fruity goodness of this delicious dessert.
Nutrition Facts (per serving)
Servings 12
Calories per serving 280
(Note These values are approximate.)
Preparation Time
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 3 hours 45 minutes (including chilling time)
How to Serve Raspberry Zinger Poke Cake
This cake is fantastic on its own, but here are some fun ideas to elevate your serving experience:
- Serve with fresh raspberries or other berries on top for an extra burst of fruit.
- Add a drizzle of chocolate syrup or a few chocolate chips for a twist.
- Pair with a scoop of vanilla ice cream for a truly indulgent dessert.
- For a lighter touch, serve with a cup of iced tea or sparkling water.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- Storage Store the cake in an airtight container in the fridge for up to 4 days. The flavors will continue to develop and get even better!
- Don’t rush the chilling time It’s essential to let the cake chill completely to allow the Jello and milk to soak in properly. Trust me, it’s worth the wait!
- For extra sweetness You can sprinkle a little more sugar on top before adding the whipped topping if you like it sweeter.
- Try different flavors Feel free to swap out the raspberry Jello for strawberry, cherry, or even lime for a fun twist.
FAQ’s
1 Can I use a homemade cake mix Absolutely! If you prefer homemade cake, just follow your favorite recipe and bake it in a 9×13-inch pan.
2 Can I use a different type of topping Yes! You can use regular whipped cream or even cream cheese frosting if that’s more your style.
3 Can I make this cake ahead of time Yes, this cake is perfect for making ahead. In fact, it gets even better the longer it chills!
4 Can I freeze this cake While poke cakes are best served fresh, you can freeze the cake (without the whipped topping) for up to 3 months. Just thaw and add the topping before serving.
5 Can I make this cake without sweetened condensed milk Yes, if you want to skip the condensed milk, you can use a bit more Jello for extra flavor, or simply use regular milk for a less rich option.
6 What kind of Jello should I use Raspberry Jello works best for this recipe, but you can experiment with other fruit flavors like strawberry or blueberry for a fun twist.
7 Can I add fresh fruit on top Yes, fresh raspberries, strawberries, or blueberries are perfect toppings for this cake. They add a nice burst of flavor and make it look gorgeous!
8 Can I make this cake gluten-free Yes, you can use a gluten-free cake mix to make this cake gluten-free. Just be sure to check the other ingredients for gluten.
9 How can I make this cake more coconut-y If you’re a big coconut fan, try adding some sweetened shredded coconut to the cake batter itself or doubling the coconut topping.
10 Can I use a smaller pan Yes, if you use a smaller pan, you’ll need to adjust the cooking time. Make sure the cake is baked through before removing it from the oven.
Conclusion
This Raspberry Zinger Poke Cake is the perfect dessert for anyone who loves sweet, fruity flavors with a creamy twist. It’s easy to make, and the result is a beautiful, indulgent treat that will have everyone coming back for seconds. Whether you’re baking for a special occasion or just want to treat yourself, this cake is guaranteed to be a hit. So go ahead, grab your ingredients, and let’s get baking—you won’t regret it!
Print
Raspberry Zinger Poke Cake
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: Approximately 2 hours
- Yield: 1 9×13‑inch cake (about 16 slices) 1x
- Category: Cake, Poke Cake, Dessert
- Method: Bake & Poke
- Cuisine: American / Contemporary
- Diet: Vegetarian
Description
This Raspberry Zinger Poke Cake is a refreshingly moist sponge cake infused with a vibrant raspberry-lemon syrup and a hint of ginger for an extra zing. Perfect for celebrations or an indulgent treat, the soft cake absorbs a luscious syrup before being crowned with a light, creamy topping.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
For the Raspberry Zinger Syrup:
- 1 cup raspberry jam or preserves
- 1/4 cup water
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1 teaspoon freshly grated ginger (adjust for desired zing)
For the Creamy Topping:
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
Instructions
- Preheat & Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13‑inch baking pan (or line with parchment paper).
- Make the Cake Batter: In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, beat the butter with the milk, eggs, and vanilla extract until smooth. Gradually stir the wet ingredients into the dry ingredients until just combined.
- Bake the Cake: Pour the batter into the prepared pan and bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool slightly in the pan for 10 minutes.
- Poke the Cake: While still warm, use the handle of a fork or a wooden skewer to poke holes evenly across the surface of the cake.
- Prepare the Syrup: In a small saucepan over low heat, combine the raspberry jam, water, lemon zest, lemon juice, and grated ginger. Stir until smooth and slightly warmed.
- Soak the Cake: Pour the warm syrup evenly over the cake, ensuring it seeps into the poke holes. Allow the cake to cool completely, then chill in the refrigerator for at least 1 hour to let the flavors meld.
- Whip the Topping: In a chilled bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold in the lemon zest.
- Finish & Serve: Spread the whipped cream evenly over the chilled cake. Garnish with fresh raspberries or a dusting of extra lemon zest if desired. Slice and serve chilled.
Notes
- For an extra zing, adjust the amount of grated ginger to taste.
- The cake improves in flavor when allowed to chill and absorb the syrup for a few hours (or overnight).
- This cake is best served cold and will keep in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: ~350 kcal
- Sugar: ~25 g
- Sodium: ~210 mg
- Fat: ~15 g
- Saturated Fat: ~8 g
- Unsaturated Fat: ~7 g
- Trans Fat: 0g
- Carbohydrates: ~45 g
- Fiber: ~1.5 g
- Protein: ~5 g
- Cholesterol: ~70 mg