The Raspberry Zinger Poke Cake is a delightful twist on the classic poke cake, filled with the tangy sweetness of raspberry gelatin and topped with a fluffy, creamy layer. It’s a perfect dessert to bring a burst of berry flavor to any event. This cake is easy to make, incredibly moist, and loved by all ages. Topped with a smooth whipped topping and a hint of vanilla, it’s an irresistible dessert for any occasion.
Ingredients:
For the Cake:
- 1 box (15.25 oz) yellow cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
For the Poke Mixture:
- 1 (3 oz) package of raspberry-flavored gelatin
- 1 cup boiling water
- 1 cup cold water
For the Topping:
- One 8-ounce container of whipped topping (such as Cool Whip)
- One 8-ounce package of softened cream cheese, ready for mixing
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup fresh raspberries (optional for garnish)
Instructions:
- Bake the Cake: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish. In a large mixing bowl, prepare the cake batter according to the instructions on the box by combining the cake mix, water, vegetable oil, and eggs. Transfer the batter into the prepared baking dish and bake for 25 to 30 minutes, or until a toothpick inserted in the center emerges clean. Allow the cake to cool slightly.
- Prepare the Poke Mixture: In a small bowl, dissolve the raspberry-flavored gelatin in 1 cup of boiling water, stirring until completely dissolved. Incorporate 1 cup of cold water and mix thoroughly until well combined.
- Poke the Cake: Using the handle of a wooden spoon or a straw, poke holes evenly across the top of the cake (about 1 inch apart). Pour the raspberry gelatin mixture over the cake, allowing it to soak into the holes. Cover and refrigerate for at least 2 hours, or until completely cooled.
- Make the Topping: In a medium bowl, use an electric mixer to beat the softened cream cheese until it reaches a smooth consistency. Gradually add the powdered sugar and vanilla extract, mixing until thoroughly blended. Carefully fold in the whipped topping until the mixture is smooth and creamy.
- Assemble the Cake: Spread the cream cheese and whipped topping mixture evenly over the cooled cake. Smooth it out with a spatula.
- Garnish and Serve: Garnish with fresh raspberries on top, if desired. Cut into slices and serve chilled to enjoy the optimal flavor and texture.
Conclusion:
This Raspberry Zinger Poke Cake is an easy and delicious dessert that brings together the classic flavors of raspberry and cream in a moist, fun-to-make poke cake. The vibrant raspberry flavor pairs beautifully with the creamy topping, making each bite refreshing and satisfying. It’s an ideal treat for parties, barbecues, or whenever you want a sweet, fruity dessert with minimal effort.
Raspberry Zinger Poke Cake
This Raspberry Zinger Poke Cake is a fun and fruitydessert featuring a moist yellow cake soaked in raspberry gelatin and toppedwith a creamy whipped layer. Perfect for summer gatherings or a nostalgic treat!
Ingredients
For the Cake:
- 1 box 15.25 oz yellow cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
For the Poke Mixture:
- 1 3 oz package of raspberry-flavored gelatin
- 1 cup boiling water
- 1 cup cold water
For the Topping:
- One 8-ounce container of whipped topping such as Cool Whip
- One 8-ounce package of softened cream cheese ready for mixing
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup fresh raspberries optional for garnish
Instructions
- Bake the Cake: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish. In a large mixing bowl, prepare the cake batter according to the instructions on the box by combining the cake mix, water, vegetable oil, and eggs. Transfer the batter into the prepared baking dish and bake for 25 to 30 minutes, or until a toothpick inserted in the center emerges clean. Allow the cake to cool slightly.
- Prepare the Poke Mixture: In a small bowl, dissolve the raspberry-flavored gelatin in 1 cup of boiling water, stirring until completely dissolved. Incorporate 1 cup of cold water and mix thoroughly until well combined.
- Poke the Cake: Using the handle of a wooden spoon or a straw, poke holes evenly across the top of the cake (about 1 inch apart). Pour the raspberry gelatin mixture over the cake, allowing it to soak into the holes. Cover and refrigerate for at least 2 hours, or until completely cooled.
- Make the Topping: In a medium bowl, use an electric mixer to beat the softened cream cheese until it reaches a smooth consistency. Gradually add the powdered sugar and vanilla extract, mixing until thoroughly blended. Carefully fold in the whipped topping until the mixture is smooth and creamy.
- Assemble the Cake: Spread the cream cheese and whipped topping mixture evenly over the cooled cake. Smooth it out with a spatula.
- Garnish and Serve: Garnish with fresh raspberries on top, if desired. Cut into slices and serve chilled to enjoy the optimal flavor and texture.