Here’s a sweet and nostalgic dessert that’s super easy to make: the Raspberry Zinger Poke Cake — inspired by the classic Hostess snack cake! This moist, fruity treat features a white cake base, raspberry Jell-O, whipped topping, and a dusting of coconut for that signature Zinger flair.
🍰 Raspberry Zinger Poke Cake Recipe
🧺 Ingredients:
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1 box white cake mix (plus eggs, oil, and water as called for on the box)
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1 package (3 oz) raspberry Jell-O
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1 cup boiling water
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1/2 cup cold water
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1 tub (8 oz) whipped topping (Cool Whip), thawed
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1 to 1½ cups sweetened shredded coconut
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Optional: 1/2 cup raspberry preserves or seedless jam (for extra raspberry flavor)
👩🍳 Instructions:
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Bake the cake:
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Prepare and bake the white cake according to package instructions in a 9×13-inch pan.
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Let it cool for about 15 minutes.
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Poke the cake:
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Use the handle of a wooden spoon or a large straw to poke holes all over the top of the warm cake.
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Make the Jell-O mix:
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In a bowl, dissolve the raspberry Jell-O in 1 cup boiling water.
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Stir in 1/2 cup cold water.
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(Optional: Stir in 1/2 cup raspberry preserves or jam for a richer flavor.)
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Pour over the cake:
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Slowly pour the Jell-O mixture evenly over the entire surface, making sure it soaks into the holes.
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Chill the cake:
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Refrigerate the cake for at least 3–4 hours or until fully set and chilled.
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Frost the cake:
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Spread the whipped topping evenly over the cake.
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Add coconut topping:
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Sprinkle the shredded coconut generously over the top.
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📝 Optional Variations:
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Make it pink: Tint the Cool Whip with a little raspberry Jell-O powder or pink food coloring.
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Use raspberry-flavored whipped cream for a deeper raspberry kick.
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Substitute with strawberry Jell-O if preferred — still delicious!
🍴 Serve:
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Keep refrigerated.
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Best enjoyed chilled — perfect for potlucks, birthdays, or summer desserts!