RASPBERRY ZINGER POKE CAKE

This Raspberry Zinger Poke Cake will quickly become one of your favorite desserts to make. It’s easy and resembles those little Zinger cakes you enjoyed as kid. We use a box cake mix, Jello, Cool-Whip, and coconut to keep it simple

Poke Cakes are always a perfect dessert to enjoy. They can you can make them relatively quickly without much hassle. There are so many different varieties of Poke Cake recipes to consider like Oreo Cookie, Boston Cream, Strawberry, and even this Raspberry Zinger Cake

Adapted from: cincyshopper.com

INGREDIENTS

1 tub (8 oz.) Cool Whip, thawed

1 box (3 oz.) raspberry flavored gelatin (Jello)

2 cups hot water

1 bag (7 oz.) shredded coconut

1 box (18.25oz.) white cake mix

1 jar (10 oz.) raspberry preserves

Ingredients listed on box to prepare cake

INSTRUCTIONS

Number one: Bake the cake according to package directions using a 9x13-in. baking pan.

Number two: After the cake has baked, remove from the oven and allow to cool for 30 minutes. Using the handle end of a wooden spoon or a meat fork, poke cake every inch or so with the handle of wooden spoon or tines of meat fork halfway into the cake. There is no set number of holes, but you want plenty of places to fill. Mix the raspberry gelatin with 2 cups of hot water until dissolved. Pour the Jello evenly over the cake, trying to fill the holes as much as you can.

Number three: In a small bowl, microwave the raspberry preserves until easy to spread, about 30 seconds. Pour the preserves over the top of the cake and spread evenly. Top with Cool Whip. Sprinkle the shredded coconut over the top. Refrigerate for at least 4 hours before serving.

Number four: Store leftovers in the refrigerator.