Embark on a journey of delightful indulgence with our Raspberry Zinger Poke Cake. This dessert is a true ode to sweet satisfaction, where tender cake meets the vibrant allure of raspberries in a symphony of flavors and textures. Imagine a soft, fluffy cake infused with the irresistible essence of raspberry, punctuated by pockets of luscious raspberry filling that seep into every crevice. Each forkful is a tantalizing blend of moist cake, zesty raspberries, and a touch of nostalgia that transports you to carefree moments of childhood. The Raspberry Zinger Poke Cake isn’t just a treat; it’s an experience that beckons you to savor the magic of fruity sweetness and the joy of creating memories through food. Whether enjoyed as a delightful dessert after dinner or presented as a star at celebratory gatherings, this cake promises to be a sensation that lingers on your taste buds and in your heart. Join us in celebrating the enchantment of berries and the delight of a dessert that’s as vibrant as it is delicious.
Raspberry Zinger Poke Cake
Ingredients
FOR THE CAKE
1 box (18.25 oz) white cake mix
1 cup milk
3 eggs
1/2 cup vegetable oil
1 box (3 oz) raspberry Jello
1 cup water (boiling)
1 jar (18 oz) raspberry jam (seedless)
FOR FROSTING
1/2 cup butter (softened)
2 cups powdered sugar
1 Tbsp milk
pinch salt
1 jar (11 oz) marshmallow creme
1/2 tsp vanilla extract
7 oz sweetened shredded coconut
Directions
- Preheat oven to 350 degrees F. Grease 9×13-inch baking pan.
- In a large bowl on low speed, mix together cake mix, milk, oil, and eggs. Increase speed to medium and mix 2 minutes.
- Pour batter into prepared pan and bake 35-40 minutes until a toothpick inserted into the center comes out clean.
- Remove from oven and cool 30 minutes. Use the end of a wooden spoon to poke holes all over the cake.
- Mix Jello with boiling water. Stir well to combine. Spoon Jello over the cake, trying to fill holes with Jello mixture.
- Remove the lid from raspberry jam and microwave about 1 minute until jam is soft and liquid. Spread jam over the top of the cake.
- Refrigerate cake for at least 2 hours.
- In a small bowl on medium-high speed, mix together softened butter, powdered sugar, salt and 1 tablespoon of milk until light and fluffy.
- Add in marshmallow creme and vanilla extract. Mix on low speed until well-blended.
- Spread frosting over the chilled cake. Sprinkle with shredded coconut.
Notes
- If marshmallow creme is too sweet for you, try substituting Cool Whip or fresh whipped cream for the frosting.