If you’re craving a dessert that sings with vibrant flavor and delightful texture, then the Raspberry Zinger Poke Cake Recipe is an absolute must-try. This layered marvel combines the light fluffiness of a white cake with pockets of luscious raspberry jam bursting through every bite. Topped with a dreamy cream cheese frosting and a sprinkle of sweet shredded coconut, it delivers a perfect balance of tartness and sweetness. Whether you’re hosting a gathering or just want a special treat, this cake is sure to brighten the table and your mood alike.
Ingredients You’ll Need
Gathering your ingredients for the Raspberry Zinger Poke Cake Recipe is refreshingly simple, yet each one plays a crucial role. From the airy white cake base to the rich cream cheese frosting and the tangy raspberry filling, every component contributes to making this dessert an absolute flavor sensation.
- White cake mix: The perfect fluffy foundation that bakes up moist and tender, ensuring the ideal texture.
- Eggs, oil, water: Typical cake mix essentials that bind and moisten the batter.
- Raspberry jam or preserves: Bursting with bright, fruity flavor that seeps into the cake’s pockets for a zesty surprise.
- Sweetened shredded coconut: Adds a delightful chew and tropical note on top, elevating both texture and visual appeal.
- Cream cheese (softened): The creamy heart of the frosting, lending richness and a mild tang.
- Powdered sugar: Sweetens the frosting to a smooth, luscious finish.
- Whipped topping (such as Cool Whip): Lightens the frosting, creating a fluffy, airy texture.
- Vanilla extract: Enhances the frosting with a warm, aromatic depth that perfectly balances the raspberry’s zing.
How to Make Raspberry Zinger Poke Cake Recipe
Step 1: Prepare and Bake the Cake
First things first, preheat your oven as the cake mix box directs—usually around 350°F (175°C). Grease and flour a 9×13-inch pan so that the cake won’t stick. Mix up the white cake batter according to the package instructions with eggs, oil, and water. Pour that silky batter into your prepared pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. This fluffy cake will be the perfect canvas for all those juicy raspberry pockets.
Step 2: Poke and Fill with Raspberry Jam
Once your cake is baked and has cooled just a bit, grab the handle of a wooden spoon and poke holes all over the surface, roughly an inch apart. This step, central to any poke cake, lets the raspberry jam seep into the cake’s interior for an evenly distributed burst of flavor. Next, warm your raspberry jam gently in the microwave for about 20 seconds to loosen it up, then pour it carefully over the holes, making sure it fills them completely. Letting this set allows the vibrant raspberry essence to infuse every bite.
Step 3: Cool and Refrigerate the Cake
Now, let your cake cool fully so the jam sets nicely. Then pop it in the refrigerator for at least 1-2 hours. This chilling step enhances the melding of flavors and firms up the cake, making it easier to frost later.
Step 4: Whip Up the Cream Cheese Frosting
While the cake chills, it’s time to make that fluffy frosting. Take 8 ounces of softened cream cheese and beat it until smooth. Add powdered sugar, whipped topping, and a teaspoon of vanilla extract, then mix everything until your frosting is light, airy, and perfectly sweet. This frosting will beautifully complement the tanginess of the raspberry jam, creating a luscious contrast.
Step 5: Frost and Finish with Coconut
Spread your cream cheese frosting evenly across the top of the chilled cake, covering all those ruby-filled holes. Finally, sprinkle half a cup of sweetened shredded coconut over the frosting. The coconut adds a pleasant texture and a subtle tropical sweetness that completes this fantastic dessert.
How to Serve Raspberry Zinger Poke Cake Recipe
Garnishes
To truly wow your guests, consider sprinkling extra fresh raspberries or a light dusting of powdered sugar on the top. A few mint leaves can also add a pop of color and a refreshing contrast. These small touches elevate the look and enhance the natural flavors of the Raspberry Zinger Poke Cake Recipe.
Side Dishes
This cake pairs beautifully with simple sides like a scoop of vanilla ice cream or a dollop of whipped cream to accentuate its creamy texture. For a lighter option, serve alongside fresh fruit salad to balance the richness of the frosting and cake.
Creative Ways to Present
Take your dessert display up a notch by slicing the cake into neat squares and serving on pretty plates with a drizzle of raspberry sauce. You can also stack servings in clear glass dessert cups layered with extra whipped topping and coconut for a sophisticated parfait-style presentation. The Raspberry Zinger Poke Cake Recipe lends itself well to creative plating that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Leftover Raspberry Zinger Poke Cake Recipe keeps best in the refrigerator, covered tightly with plastic wrap or stored in an airtight container. It will stay fresh and delicious for up to 4 days, making it perfect for enjoying over several days or sharing with friends and family.
Freezing
If you want to save some for later, this cake can be frozen. Wrap the whole cake or individual slices well in plastic wrap and then in aluminum foil to avoid freezer burn. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator for the best texture.
Reheating
Since this cake is best served chilled, reheating is generally not recommended. However, if you prefer it slightly warm, allow the refrigerator-chilled slice to come to room temperature for about 20-30 minutes before serving. This keeps the frosting from melting while softening the cake just enough.
FAQs
Can I use fresh raspberries instead of jam for the poke holes?
Fresh raspberries are delicious but won’t soak into the cake like the jam does. The jam’s liquid consistency is key to filling the holes and infusing the cake with flavor, so it’s best to stick with raspberry jam or preserves for this recipe.
Is it possible to make this cake dairy-free?
Yes! To make the Raspberry Zinger Poke Cake Recipe dairy-free, look for a dairy-free white cake mix and substitute the cream cheese and whipped topping with vegan versions available at many stores. Coconut milk-based whipped toppings work well to maintain the light texture.
Can I use homemade raspberry jam for this cake?
Absolutely! Homemade raspberry jam adds a wonderful personal touch. Just make sure it’s smooth enough to pour, so gently warm it up before filling the holes for the best results.
How long does it take to make this poke cake from start to finish?
This cake takes about 45 minutes to prepare and bake, plus chilling time of at least 1-2 hours. So, plan ahead a bit, but the prep itself is straightforward and rewarding.
What is the best pan size to use for this recipe?
A 9×13-inch baking dish is ideal for the Raspberry Zinger Poke Cake Recipe. It creates a perfect thickness for poking and filling with jam while still baking evenly.
Final Thoughts
There’s something truly magical about the Raspberry Zinger Poke Cake Recipe that makes it an irresistible treat to share and enjoy. Its inviting layers of soft cake, zingy raspberry pockets, and luscious cream cheese frosting come together with a sprinkle of coconut to create a dessert bursting with personality. I hope you give this delightful recipe a try and find it as satisfying and fun to make as it is to eat. Trust me, it’s a dessert that becomes an instant favorite!
Print
Raspberry Zinger Poke Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Raspberry Zinger Poke Cake is a delightful dessert featuring a moist white cake infused with sweet raspberry jam. After baking, holes are poked into the cake and filled with warm raspberry preserves, creating bursts of fruit flavor in every bite. It’s topped with a creamy mixture of cream cheese frosting and whipped topping, finished with a sprinkle of shredded coconut for added texture and a tropical twist. Perfect for gatherings, this cake offers a refreshing and indulgent treat.
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 Oven and Prepare Pan: Preheat the oven according to the directions on the cake mix box, typically 350°F (175°C). Grease and flour a 9×13-inch baking dish to prevent sticking.
- Mix and Bake Cake: Prepare the cake mix as instructed on the package by combining the mix with required eggs, oil, and water. Pour the batter into the prepared pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Poke Holes in Cake: Once the cake is baked and slightly cooled, use the handle of a wooden spoon to poke holes evenly all over the surface, spacing them about 1 inch apart to allow the jam to seep in.
- Fill Holes with Raspberry Jam: Warm the raspberry jam in the microwave for about 20 seconds to loosen it, then pour it over the cake, ensuring each hole is filled with jam for maximum flavor.
- Cool and Chill: Let the cake cool completely at room temperature. Then refrigerate for at least 1 to 2 hours to let the jam set within the cake for enhanced flavor penetration.
- Prepare Frosting: In a medium bowl, beat the softened cream cheese until smooth. Add powdered sugar, whipped topping, and vanilla extract, beating until the mixture is light, fluffy, and creamy.
- Frost the Cake: Spread the cream cheese frosting evenly over the chilled cake, covering all the jam-filled holes for a smooth finish.
- Add Coconut Topping: Sprinkle the top with ½ cup shredded coconut for added texture and flavor, or use the optional ¼ cup if preferred.
- Final Chill and Serve: Refrigerate the frosted cake until ready to serve. Slice into 12 squares and enjoy this refreshing and creamy raspberry poke cake.
Notes
- For the best results, use high-quality raspberry jam or preserves for rich flavor.
- Make sure the cream cheese is fully softened before beating to avoid lumps in the frosting.
- You can substitute whipped topping with homemade whipped cream if preferred.
- Allowing the cake to chill after adding the jam ensures better absorption and moistness.
- This cake can be stored covered in the refrigerator for up to 3 days.
- Optional shredded coconut topping adds texture but can be omitted for a less tropical flavor.
