Raspberry Zinger Poke Cake
Ingredients:
1 box 15.25 oz white cake mix
Ingredients required to make the cake mix eggs, oil, water as per package instructions
1 box 3 oz raspberry-flavored gelatin Jell-O
1 cup boiling water
1/2 cup cold water
1 can 14 oz sweetened condensed milk
1/2 cup shredded coconut
1 container 8 oz whipped topping Cool Whip, thawed
1 cup raspberry preserves or jam
Directions:
Prepare the Cake Base: Preheat your oven to 350F 175C. Prepare the white cake mix according to the package instructions. Pour the batter into a greased 9×13-inch baking pan and bake as directed, usually around 25-30 minutes. Once baked, remove from the oven and let it cool slightly.
Make the Poke Holes: Use the end of a wooden spoon or a large fork to poke holes all over the warm cake, spacing them about 1 inch apart.
Prepare the Raspberry Gelatin: In a medium-sized bowl, mix the raspberry-flavored gelatin with 1 cup boiling water, stirring until completely dissolved. Then add 1/2 cup cold water and stir well.
Pour Gelatin Over Cake: Slowly pour the prepared raspberry gelatin mixture over the cake, making sure it fills the holes you created. Let the cake cool completely for about 1 hour in the refrigerator.
Add Sweetened Condensed Milk: Once the cake has cooled, pour the sweetened condensed milk over the top, ensuring an even coating over the entire cake. Spread it out with a spatula if needed.
Apply Raspberry Preserves: In a small bowl, microwave the raspberry preserves for about 30 seconds until it becomes easy to spread. Gently spread it over the entire surface of the cake.
Top with Whipped Topping: Gently spread the whipped topping over the cake, ensuring its evenly covered.
Add Shredded Coconut: Sprinkle shredded coconut evenly over the top of the cake to complete the “”Zinger”” effect.
Chill and Serve: Chill the cake in the refrigerator for at least 1 hour to set. Slice and serve this delicious Raspberry Zinger Poke Cake cold.
Nutritional Information:
Prep Time: 15 minutes Cooking Time: 30 minutes Total Time: 1 hour 45 minutes
Kcal: 350 kcal per serving Servings: 12 servings
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