Raspberry Zinger Poke Cake combines soft white cake, bright raspberry gelatin, creamy whipped topping, and sweet shredded coconut. The gelatin soaks into the poked cake, creating colorful raspberry ribbons and a moist, tender texture without making the dessert heavy.
This easy 9-by-13-inch cake is served cold and can be prepared a day ahead. It needs at least 3 hours of refrigeration after the raspberry layer is added, so allow enough time for the cake to chill completely before spreading on the topping.
Recipe at a Glance
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Additional Time: 3 hours 40 minutes
- Total Time: 4 hours 35 minutes
- Yield: One 9-by-13-inch cake, 15 slices
- Difficulty: Easy
Why You’ll Love This Recipe
- Poking wide, evenly spaced holes allows the raspberry gelatin to soak through the cake instead of remaining only on the surface.
- Adding the gelatin while the cake is still slightly warm helps it absorb evenly while maintaining enough structure to slice cleanly.
- Cream cheese gives the whipped topping more body, so it holds its shape better than whipped topping alone.
- Sweetened shredded coconut adds the lightly chewy finish associated with raspberry Zinger-style snack cakes.
- Chilling the cake before frosting prevents crumbs and softened gelatin from mixing into the white topping.
Equipment Needed
- 9-by-13-inch (23-by-33-cm) baking pan, preferably metal
- Large mixing bowl
- Electric hand mixer or stand mixer
- Rubber spatula
- Wooden spoon handle, thick skewer, or similar tool for poking holes
- 2-cup heatproof measuring cup or medium heatproof bowl
- Offset spatula or flexible spreading spatula
Ingredients You’ll Need
For the White Cake
- 1 teaspoon (5 ml) neutral oil, for greasing the pan
- 1 box, 15.25 ounces (432 g), white cake mix
- 1 cup (240 ml) water, room temperature
- 1/2 cup (120 ml) neutral vegetable oil
- 3 large egg whites (about 90 g), room temperature
For the Raspberry Poke Layer
- 1 package, 3 ounces (85 g), raspberry-flavored gelatin
- 1 cup (240 ml) boiling water
- 1/2 cup (120 ml) cold water
For the Creamy Coconut Topping
- 8 ounces (225 g) full-fat cream cheese, softened to room temperature
- 1/2 cup (60 g) powdered sugar, sifted if lumpy
- 1 teaspoon (5 ml) vanilla extract
- 8 ounces (225 g) frozen whipped topping, thawed in the refrigerator
- 1 1/4 cups (105 g) sweetened shredded coconut, divided
- 1/2 cup (60 g) fresh raspberries, optional, for garnish
How to Make Raspberry Zinger Poke Cake
Prepare the oven and pan
Position a rack in the center of the oven and preheat to 350°F (175°C). Grease the bottom and sides of a 9-by-13-inch (23-by-33-cm) baking pan with the 1 teaspoon neutral oil.
Mix the cake batter
Place the white cake mix, 1 cup water, 1/2 cup vegetable oil, and 3 egg whites in a large mixing bowl. Beat on low speed for about 30 seconds, until the dry mix is moistened. Increase to medium speed and beat for 2 minutes, scraping the bowl once. The batter should look smooth, pale, and slightly airy.
Bake the cake
Spread the batter evenly in the prepared pan. Bake for 28 to 32 minutes, until the top is lightly golden, the center springs back when gently pressed, and a toothpick inserted in the middle comes out clean or with a few moist crumbs. If wet batter remains on the toothpick, bake for another 2 to 3 minutes and check again.
Rest and poke the cake
Place the pan on a heat-safe surface and let the cake rest for 10 minutes. Using the handle of a wooden spoon or a thick skewer, poke holes about 1 inch apart across the entire cake. Press nearly to the bottom without tearing large pieces from the surface.
Prepare the raspberry gelatin
Pour the raspberry gelatin powder into a heatproof measuring cup or bowl. Add 1 cup boiling water and stir for about 2 minutes, until the gelatin is completely dissolved and no grains remain. Stir in the 1/2 cup cold water.
Soak the cake
Slowly pour the raspberry mixture over the cake in several passes, concentrating on the holes but covering the full surface. Pause briefly between passes so the liquid can absorb. A small amount may remain visible on top at first, but it should gradually soak in.
Cool and chill
Let the cake cool at room temperature for 30 minutes. Cover the pan and refrigerate for at least 3 hours, until the cake is thoroughly cold and the gelatin has set inside the holes.
Make the creamy coconut topping
Beat the softened cream cheese, powdered sugar, and vanilla extract on medium speed for 1 to 2 minutes, until smooth and free of lumps. Fold in the thawed whipped topping until evenly blended, then fold in 1 cup (85 g) of the shredded coconut. The topping should be fluffy but sturdy enough to hold soft swirls.
Finish the cake
Spread the topping evenly over the chilled cake with an offset spatula. Sprinkle the remaining 1/4 cup (20 g) shredded coconut over the surface. Add the fresh raspberries, if using.
Slice and serve
Keep the cake refrigerated until serving. Cut it into 15 slices using a clean, sharp knife, wiping the blade between cuts for neater layers.
Tips for Success
- Use the handle of a wooden spoon rather than a toothpick. Wider holes hold more gelatin and create more visible raspberry streaks.
- Pour the gelatin gradually. Adding it too quickly can cause liquid to pool along the edges instead of soaking evenly into the cake.
- Make sure the cream cheese is fully softened before mixing. Cold cream cheese will leave small lumps in the topping.
- Do not frost the cake while it is warm. The topping can melt, slide, or pick up pink crumbs from the surface.
Storage, Freezing, and Make-Ahead Instructions
Cover the pan tightly or transfer individual slices to an airtight container. Refrigerate the cake for up to 4 days. Keep it cold until shortly before serving because the cream cheese topping is perishable.
For make-ahead preparation, bake the cake, add the raspberry gelatin, and refrigerate it up to 1 day before adding the topping. The topping can be spread on the cake up to 12 hours before serving. Add fresh raspberry garnish shortly before serving so the berries remain firm and do not release excess moisture.
To freeze, omit the fresh raspberry garnish and place chilled slices on a parchment-lined tray. Freeze until firm, then wrap each slice and place it in an airtight freezer container for up to 1 month. Thaw overnight in the refrigerator. The cake may be slightly softer after freezing, but it should retain its flavor and structure.
FAQ
Can I make this recipe ahead of time?
Yes. The cake can be baked, soaked with raspberry gelatin, and refrigerated one day in advance. Add the creamy coconut topping the evening before or the day you plan to serve it.
Why is the gelatin pooling on top of my cake?
The holes may be too small or too shallow, or the gelatin may have been poured too quickly. Use wider holes that reach nearly to the bottom and pour the liquid slowly in several passes.
Can I use homemade cake instead of a boxed cake mix?
Yes. Use a white or vanilla cake recipe formulated for a 9-by-13-inch pan. The baked cake should be sturdy enough to absorb the gelatin without becoming overly soft.
Can I use a different gelatin flavor?
Strawberry, cherry, or black cherry gelatin can be used in the same quantity. Each option will change the flavor and color, so the dessert will not taste exactly like Raspberry Zinger Poke Cake.
Can I make this cake without coconut?
The coconut can be omitted without affecting how the cake sets. However, it provides much of the texture and flavor that gives the dessert its Zinger-inspired character.
Ingredients
Method
- Position a rack in the center of the oven and preheat to 350°F (175°C). Grease the bottom and sides of a 9-by-13-inch (23-by-33-cm) baking pan with the 1 teaspoon neutral oil.
- Place the white cake mix, 1 cup water, 1/2 cup vegetable oil, and 3 egg whites in a large mixing bowl. Beat on low speed for about 30 seconds, until the dry mix is moistened. Increase to medium speed and beat for 2 minutes, scraping the bowl once. The batter should look smooth, pale, and slightly airy.
- Spread the batter evenly in the prepared pan. Bake for 28 to 32 minutes, until the top is lightly golden, the center springs back when gently pressed, and a toothpick inserted in the middle comes out clean or with a few moist crumbs. If wet batter remains on the toothpick, bake for another 2 to 3 minutes and check again.
- Place the pan on a heat-safe surface and let the cake rest for 10 minutes. Using the handle of a wooden spoon or a thick skewer, poke holes about 1 inch apart across the entire cake. Press nearly to the bottom without tearing large pieces from the surface.
- Pour the raspberry gelatin powder into a heatproof measuring cup or bowl. Add 1 cup boiling water and stir for about 2 minutes, until the gelatin is completely dissolved and no grains remain. Stir in the 1/2 cup cold water.
- Slowly pour the raspberry mixture over the cake in several passes, concentrating on the holes but covering the full surface. Pause briefly between passes so the liquid can absorb. A small amount may remain visible on top at first, but it should gradually soak in.
- Let the cake cool at room temperature for 30 minutes. Cover the pan and refrigerate for at least 3 hours, until the cake is thoroughly cold and the gelatin has set inside the holes.
- Beat the softened cream cheese, powdered sugar, and vanilla extract on medium speed for 1 to 2 minutes, until smooth and free of lumps. Fold in the thawed whipped topping until evenly blended, then fold in 1 cup (85 g) of the shredded coconut. The topping should be fluffy but sturdy enough to hold soft swirls.
- Spread the topping evenly over the chilled cake with an offset spatula. Sprinkle the remaining 1/4 cup (20 g) shredded coconut over the surface. Add the fresh raspberries, if using.
- Keep the cake refrigerated until serving. Cut it into 15 slices using a clean, sharp knife, wiping the blade between cuts for neater layers.
