This Raspberry Zinger Poke Cake will be the talk of every potluck, family reunion, and cookout!
Some of the most popular recipes on my blog are poke cake recipes. I’m not sure if it’s the novelty of a “poke cake” or the fact that they are so easy to make and the flavor combinations are almost endless. When presented with the opportunity to create a cookbook, I had a few ideas. However, the one that stuck out the most, and the one I knew I wanted to publish, was a poke cake cookbook.
I have to start off by telling you that I am in love with this cake! Not only is it a family favorite – but it has rapidly become a reader favorite too! It’s one of the many delicious recipes I share in my cookbook!
INGREDIENTS
1 box (18.25oz.) white cake mix
Ingredients listed on box to prepare cake
1 box (3 oz.) raspberry flavored gelatin (Jello)
2 cups hot water
1 jar (10 oz.) raspberry preserves
1 tub (8 oz.) Cool Whip, thawed
1 bag (7 oz.) shredded coconut
INSTRUCTIONS
Bake the cake according to package directions using a 9×13-in. baking pan.
After the cake has baked, remove from the oven and allow to cool for 30 minutes. Using the handle end of a wooden spoon or a meat fork, poke cake every inch or so with the handle of wooden spoon or tines of meat fork halfway into the cake. There is no set number of holes, but you want plenty of places to fill. Mix the raspberry gelatin with 2 cups of hot water until dissolved. Pour the Jello evenly over the cake, trying to fill the holes as much as you can.
In a small bowl, microwave the raspberry preserves until easy to spread, about 30 seconds. Pour the preserves over the top of the cake and spread evenly. Top with Cool Whip. Sprinkle the shredded coconut over the top. Refrigerate for at least 4 hours before serving.
Store leftovers in the refrigerator.