Are you ready to dive into a dessert that’s packed with flavor, texture, and just the right amount of zing? The Raspberry Zinger Poke Cake is an absolute treat that will bring a burst of sweetness and a pop of tartness to your taste buds. Trust me, this one’s a game-changer. You’ll fall in love with the light, fluffy cake, complemented by that rich, tangy raspberry flavor. And if you’re looking for something that’s both fun and indulgent—this poke cake is your new best friend!

Why You’ll Love Raspberry Zinger Poke Cake

This recipe is a perfect balance of sweet and tangy, with just the right amount of texture. It’s sure to wow any crowd, whether you’re serving it at a family gathering, a picnic, or even as a sweet treat for yourself. Here’s why it’s a favorite:

Versatile:

You can make it for any occasion, from casual get-togethers to fancy dinner parties. It’s flexible, and the flavors pair perfectly with everything from a cold drink on a summer day to a cozy winter night.

Budget-Friendly:

Using simple ingredients like a cake mix and raspberry jam, this dessert is light on your wallet but heavy on flavor. No fancy ingredients required—just pantry staples you probably already have!

Quick and Easy:

The beauty of this recipe is how easy it is to throw together. With minimal prep time, you can have a crowd-pleasing dessert ready to go in no time. Who doesn’t love a no-fuss, quick dessert that still feels like a special treat?

Customizable:

You can swap in different flavors or toppings depending on your taste! Not into raspberry? Try strawberry or blueberry! You can make it your own with just a few small changes.

Crowd-Pleasing:

It’s one of those desserts that everyone will love—kids, adults, and even picky eaters. The cake is soft and moist, with just the right balance of sweetness and tartness. Guaranteed to disappear from the dessert table in no time!

Ingredients in Raspberry Zinger Poke Cake

Here’s the magic of this cake: It’s made with just a few simple ingredients, yet the result is absolutely delicious. Let’s break it down:

Yellow Cake Mix:

This is the base for our poke cake, creating a light and fluffy texture that soaks up all the goodness from the raspberry filling and whipped topping.

Raspberry Jello:

The star ingredient that brings that tangy zing! It gives the cake a vibrant raspberry flavor and a pop of color. Trust me, the raspberry flavor here is what makes this dessert irresistible.

Cool Whip:

A fluffy topping that adds a creamy finish to this already flavorful cake. It balances out the tartness of the raspberry with its light, sweet creaminess.

Sweetened Condensed Milk:

This adds sweetness and richness to the cake. It soaks into the warm cake, adding moisture and a lovely flavor.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this mouthwatering masterpiece:

Preheat Your Oven:

Start by preheating your oven to 350°F (175°C). This will ensure your cake bakes evenly and turns out light and fluffy.

Prepare the Cake Mix:

In a large bowl, prepare the yellow cake mix according to the instructions on the box. Mix until smooth and combined. This step ensures a light, fluffy cake that will soak up all the delicious layers.

Bake the Cake:

Pour the prepared cake batter into a greased 9×13-inch baking dish. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool for about 10 minutes.

Poke the Cake:

Once the cake is cool enough to handle, use the handle of a wooden spoon to poke holes all over the surface of the cake. Don’t be shy—poke as many holes as you can to allow the raspberry mixture to soak in.

Prepare the Raspberry Jello:

In a bowl, dissolve the raspberry Jello in hot water (as directed on the package). Once dissolved, pour the Jello mixture over the cake, making sure it sinks into the holes. This step infuses the cake with that signature tangy raspberry flavor.

Add the Sweetened Condensed Milk:

Drizzle the sweetened condensed milk evenly over the cake. This will soak into the cake, making it rich and moist.

Top with Cool Whip:

Spread a generous layer of Cool Whip over the cake. The fluffy cream adds a light, sweet finish that perfectly complements the tart raspberry flavor.

Chill and Serve:

Place the cake in the fridge for at least 2 hours, or until it’s fully chilled. The chilling time allows all the flavors to meld together, making every bite a perfect combination of creamy, tangy, and sweet.

Nutrition Facts:

Servings: 12
Calories per serving: 350

Preparation Time
Prep Time: 20 minutes
Cook Time: 30-35 minutes
Total Time: 2.5 hours (including chilling time)

How to Serve Raspberry Zinger Poke Cake

This poke cake is best served chilled for the ultimate refreshing experience. You can enjoy it on its own, or pair it with fresh berries or a drizzle of raspberry syrup for extra flavor. It also pairs wonderfully with a scoop of vanilla ice cream or a cup of tea!

Additional Tips

For a twist, you can use strawberry or blueberry Jello instead of raspberry to switch up the flavor profile.
If you don’t have Cool Whip, you can use homemade whipped cream instead. Just make sure it’s light and fluffy!
You can make this cake ahead of time and let it chill overnight for an even more intense flavor.

FAQ’s

Can I make this cake ahead of time?
Yes! This cake is perfect for making ahead. In fact, it tastes even better the next day as the flavors have more time to develop.
Can I use a different flavor of Jello?
Absolutely! You can use any flavor of Jello that you like. Strawberry, blueberry, or even lime could work beautifully.
What if I don’t have Cool Whip?
No worries! You can substitute it with whipped cream. Just make sure it’s nice and fluffy.
How long does this cake need to chill?
For best results, chill it for at least 2 hours. If you have the time, letting it sit overnight will only improve the flavor!
Can I freeze this cake?
Yes, you can freeze the cake, but it’s best served fresh or after a short chill. If freezing, I recommend freezing it without the Cool Whip topping, and adding it after thawing.
Can I use a different cake mix flavor?
Of course! While yellow cake is the classic choice, you can experiment with white cake mix, or even chocolate cake mix for a fun twist.
How do I know when the cake is done?
Test the cake by inserting a toothpick into the center. If it comes out clean, your cake is done!
Can I make this in a smaller pan?
Yes, if you’re using a smaller pan, adjust the baking time accordingly. You may need to check it earlier.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days.
Can I add extra toppings to this cake?
Definitely! Feel free to sprinkle chocolate chips, toasted coconut, or even crushed graham crackers on top for added texture and flavor.

Conclusion

The Raspberry Zinger Poke Cake is truly a dessert that checks all the boxes: easy to make, full of flavor, and guaranteed to impress. With a light, fluffy cake soaked in raspberry goodness and topped with creamy Cool Whip, it’s a dessert that’s sure to be the star of any occasion. Make this recipe your go-to for whenever you need a sweet treat that’s both fun and totally delicious!

Raspberry Zinger Poke Cake

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Author: Sophia Bennett
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 2 hours 50 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

A moist cake infused with raspberry flavor, topped with a creamy coconut layer and finished with a sweet raspberry glaze.

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
Prepare the cake mix according to the package instructions using eggs, vegetable oil, and water. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
Once baked, let the cake cool for about 10 minutes. Then, use the handle of a wooden spoon to poke holes all over the cake.
In a bowl, mix the instant vanilla pudding mix with the milk. Pour the pudding mixture over the cake, ensuring it fills the holes.
Let the cake cool completely in the pan, then refrigerate for at least 2 hours to allow the pudding to set.
In a small bowl, mix the raspberry jam and powdered sugar until smooth. Spread the raspberry glaze over the top of the chilled cake.
Sprinkle shredded coconut over the top of the cake for garnish.
Slice and serve chilled.

Notes

For a more intense raspberry flavor, you can add fresh raspberries on top of the cake before serving.
For a dairy-free version, use a non-dairy cake mix and substitute the milk with a dairy-free alternative.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 32g
Sodium: 180mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 1g
Protein: 2g
Cholesterol: 45mg