Raspberry Zinger Poke Cake Recipe
If you’re craving a dessert that bursts with bright, tangy raspberry flavor layered over moist, tender cake, then you absolutely must try this Raspberry Zinger Poke Cake Recipe. This delightful treat combines the simplicity of a white cake mix with the zing of raspberry jam, all topped with a creamy, dreamy frosting and a sprinkle of sweet shredded coconut. It’s the kind of dessert that feels homemade and special all at once, perfect for gatherings or simply when you want to make an ordinary day a little extraordinary.
Ingredients You’ll Need
Don’t be fooled by the short list of ingredients here—each one is essential and works together to create that perfect balance of flavors and textures. From the white cake mix that gives you a fluffy base to the raspberry jam that adds just the right pop of tartness, these ingredients are simple but mighty.
- White cake mix: The foundation of your cake, providing a soft, moist crumb that’s perfect for soaking up raspberry goodness.
- Eggs, oil, and water: These ingredients bring the cake mix to life with structure and tenderness.
- Raspberry jam or preserves: The star ingredient that adds a zesty burst of flavor when poured into the poke holes.
- Sweetened shredded coconut: Adds a lovely texture and subtle sweetness to your cake topping.
- Cream cheese, softened: Creates a rich and tangy base for the frosting that complements the raspberry beautifully.
- Powdered sugar: Sweetens the frosting to a perfect balance without any graininess.
- Whipped topping: Lightens the cream cheese frosting for a fluffy, airy finish.
- Vanilla extract: Brings all the flavors together with its warm, inviting aroma.
How to Make Raspberry Zinger Poke Cake Recipe
Step 1: Prepare the Cake
Start by preheating your oven to the temperature indicated on the cake mix box, usually around 350°F (175°C). Grease and flour a 9×13-inch baking dish to ensure your cake won’t stick. Mix up the cake batter according to the package directions, combining eggs, oil, and water with the cake mix until smooth. Pour this batter into your prepared pan and bake as directed until a toothpick inserted in the center comes out clean—usually about 25 to 30 minutes.
Step 2: Poke the Cake
Once your cake is baked and still slightly warm but cool enough to handle, take the handle of a wooden spoon and poke holes all over the surface, spacing them about an inch apart. These holes are what make this recipe so magical, as they allow the raspberry jam to seep deep into the cake, infusing every bite with that zingy flavor.
Step 3: Pour in the Raspberry Jam
Warm the raspberry jam in a small bowl in the microwave for about 20 seconds. This makes it easier to pour and helps it flow into all those holes you just made. Pour the jam slowly over the cake, ensuring every hole is filled to the brim with luscious raspberry goodness. This step transforms the cake from simple to spectacular.
Step 4: Chill to Set
Let the cake cool completely at room temperature, then pop it into the fridge for at least 1 to 2 hours. This chilling time allows the jam to set inside those holes, locking in moisture and flavor while the cake cools down nicely for frosting.
Step 5: Make the Frosting
While the cake chills, whip up the frosting by beating the softened cream cheese in a medium bowl until smooth and creamy. Slowly add the powdered sugar, whipped topping, and vanilla extract, mixing until everything is light, fluffy, and smooth. This frosting gives the cake a luscious, tangy topping that balances the raspberry tartness perfectly.
Step 6: Frost and Garnish
Spread the frosting evenly over your chilled cake, gently covering all the holes filled with jam. Finally, sprinkle the sweetened shredded coconut over the top to add a delightful texture and hint of tropical sweetness. Refrigerate the cake until you’re ready to serve, slicing it into generous squares that showcase the beautiful raspberry hue nestled inside.
How to Serve Raspberry Zinger Poke Cake Recipe
Garnishes
For a finishing touch, think fresh! A few whole raspberries scattered atop the frosted cake add freshness and a pretty pop of color. A light dusting of powdered sugar enhances the presentation and complements the sweetness. If you love a bit of crunch, consider a sprinkle of toasted coconut instead of plain sweetened shredded coconut—this adds depth and a toasty aroma.
Side Dishes
This Raspberry Zinger Poke Cake Recipe is a standout dessert on its own, but if you want to pair it with something, consider a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. The creamy coldness contrasts wonderfully with the zingy berries and moist cake. A cup of hot tea or freshly brewed coffee can also elevate your eating experience, balancing the bright flavors with warmth.
Creative Ways to Present
Slice the poke cake into neat squares and arrange them on a rustic wooden board with sprigs of fresh mint or edible flowers for a stunning dessert display at your next get-together. For a casual vibe, serve the cake in individual clear cups with extra raspberry jam spooned on top, showcasing the colorful layers. This recipe also works beautifully as a layered dessert in a trifle bowl, alternating cake, raspberry jam, and frosting for a fun twist.
Make Ahead and Storage
Storing Leftovers
After enjoying your cake, wrap any leftovers tightly with plastic wrap or keep them in an airtight container in the refrigerator. This will keep the cake moist and the frosting fresh for up to 3-4 days. The raspberry jam inside helps maintain moisture, so each slice remains delightfully tender.
Freezing
If you want to prepare ahead or save some for later, you can freeze the cake. Wrap it well in plastic wrap followed by aluminum foil to prevent freezer burn. When stored properly, the cake can be frozen for up to 2 months. Thaw it overnight in the refrigerator before serving, and consider adding a fresh dusting of coconut or raspberries to refresh the presentation.
Reheating
Because this cake is best enjoyed chilled due to the cream cheese frosting and raspberry filling, it’s not ideal to warm it up. If you prefer a soft texture, you can leave slices at room temperature for about 20 minutes before serving. Otherwise, enjoy it cool—the zingy raspberry flavor shines brightest from the chill.
FAQs
Can I use fresh raspberries instead of jam?
Fresh raspberries are delicious but won’t create the same “poke” effect as the jam, which soaks into the holes and flavors the cake deeply. You can certainly add fresh raspberries on top as a garnish to brighten flavor and texture, but the jam is key for that iconic zing.
Is there a way to make this recipe gluten-free?
Absolutely! Substitute the white cake mix with a gluten-free white cake mix and double-check all other ingredients for gluten content. The raspberry jam and frosting ingredients are generally gluten-free, making this recipe easily adaptable.
Can I use homemade raspberry jam?
Yes, homemade raspberry jam works wonderfully if you have it on hand. Just warm it slightly so it’s pourable, and use it just like you would the store-bought preserves for maximum flavor.
What if I don’t have shredded coconut?
If coconut isn’t your thing or you don’t have any, you can substitute with chopped nuts like toasted pecans or almonds for crunch, or even a light dusting of graham cracker crumbs for a different texture profile. Each alternative adds its own special touch.
How can I make the frosting less sweet?
To cut back on sweetness, reduce the powdered sugar slightly and taste as you go. The cream cheese adds tang to balance sweetness, so it’s OK for the frosting to lean a bit less sweet than traditional frosting.
Final Thoughts
This Raspberry Zinger Poke Cake Recipe is truly a little slice of happiness that brings together bursting berry flavor, creamy frosting, and a touch of coconut crunch. It’s easy enough for a weeknight treat but special enough for celebrations. I can’t recommend it enough — once you try it, you’ll see why it’s a favorite to make again and again. So go ahead and bake up a batch; your taste buds will thank you!
Print
Raspberry Zinger Poke Cake Recipe
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Raspberry Zinger Poke Cake is a delightful and easy-to-make dessert featuring a moist white cake infused with raspberry jam poked into the surface, topped with a creamy cream cheese frosting and toasted shredded coconut. Perfect for gatherings and sure to impress with its vibrant flavor and beautiful presentation.
Ingredients
For the Cake:
- 1 box white cake mix (plus ingredients required on the box, typically eggs, oil, and water)
- 1 cup raspberry jam or preserves
- ½ cup sweetened shredded coconut (for topping)
For the Frosting:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping (such as Cool Whip)
- 1 teaspoon vanilla extract
- ¼ cup sweetened shredded coconut (optional, for topping)
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C) or as directed on your cake mix box. Grease and flour a 9×13-inch baking dish to prevent sticking.
- Make and bake the cake: Prepare the white cake mix according to the package instructions, which usually involve combining the mix with eggs, oil, and water. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Poke holes in the cake: Once the cake is slightly cooled but still warm, use the handle of a wooden spoon to gently poke holes approximately one inch apart across the entire cake surface.
- Fill the holes with raspberry jam: Warm the raspberry jam in the microwave for about 20 seconds to loosen it. Carefully pour the jam into the holes, ensuring they are well filled to infuse flavor throughout the cake.
- Chill the cake: Allow the cake to cool completely, then refrigerate for at least 1-2 hours. This cooling period helps the jam soak in and the flavors meld beautifully.
- Prepare the frosting: In a medium bowl, beat the softened cream cheese until smooth. Add powdered sugar, whipped topping, and vanilla extract, then beat until the mixture is light and fluffy.
- Frost the cake: Spread the cream cheese frosting evenly over the chilled cake, covering the raspberry jam filled holes completely.
- Add the coconut topping: Sprinkle the sweetened shredded coconut over the frosted cake for added texture and a tropical flavor note.
- Final chill and serve: Refrigerate the cake until ready to serve. When serving, cut into squares and enjoy this refreshing and flavorful dessert.
Notes
- For best results, use warm jam to ensure it soaks deeply into the cake holes.
- You can toast the shredded coconut lightly before sprinkling for extra flavor and crunch.
- This dessert tastes best after chilling to allow flavors to meld but can be served immediately if needed.
- Substitute whipped topping with homemade whipped cream for a fresher taste.
- Store leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
