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

Scale

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)

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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.