Raspberry Zinger Poke Cake: Irresistible 24-Serving Raspberry Dessert for Potlucks.

Raspberry Zinger Poke Cake is the dessert I reach for when I need a crowd-pleaser that comes together fast. As the chef behind Cook by Co, I understand how busy moms and professionals juggle dinners, grades, and events. This poke cake makes entertaining effortless — a fluffy white cake poked with raspberry gelatin, layered with preserves, whipped topping, and coconut, then chilled until creamy and bright. It scales to 24 servings, ideal for potlucks and picnics, and tastes like summer in every bite. It’s the kind of treat that makes gatherings feel special without taking hours to assemble. Let me guide you through this nostalgic favorite with a modern, no-fuss touch.

Table of Contents

what makes this recipe special

Raspberry Zinger Poke Cake steals the show with bright, cheerful flavor. I love how it fits into a busy week yet feels celebratory.

I reach for it when I need a crowd-pleaser that comes together fast and looks impressive.

The cake stays moist, while gelatin pockets glow with raspberry brightness.

The topping of whipped cream, coconut, and preserves feels indulgent yet light on the palate.

It scales to 24 servings, perfect for potlucks, picnics, or family gatherings.

Most of all, Raspberry Zinger Poke Cake brings comfort, nostalgia, and ease.

I love that a dessert so festive can be this forgiving.

Plus, the flavors meld as it chills, improving with time.

If you crave a no-fuss treat that still wows, this is it.

Ingredients

Here are the ingredients you’ll need to build this Raspberry Zinger Poke Cake. I keep pantry staples simple and flexible for busy days. Exact quantities are listed at the bottom of the article for easy printing.

• 1 box white cake mix (plus ingredients listed on the box). This white cake base stays tender and light. I adore a cake that acts as a neutral canvas for bright flavors.
• 1 box (3 oz) raspberry gelatin (Jell-O). It’s the star of the poke, delivering that vibrant raspberry glow. If you prefer, you can swap in strawberry gelatin for a subtler hue.
• 1 cup boiling water. It dissolves the gelatin smoothly and quickly. I always swirl until no lumps linger.
• 1/2 cup cold water. This cools the mixture just enough to soak in without running off. It helps the cake stay moist.
• 1 cup raspberry preserves or jam. I love a little extra tang from seeds; it adds jammy pockets. You could use extra-thick preserves for more body.
• 1 container (8 oz) whipped topping (like Cool Whip). This keeps it light and creamy. If dairy-free is needed, choose a coconut whipped topping.
• 1 cup shredded sweetened coconut. It adds texture and tropical aroma. For a lighter version, skip the coconut or toast lightly.
• Fresh raspberries, for garnish (optional). They brighten the plate and contrast the pink. Save a few to top each slice right before serving.

How to Make Raspberry Zinger Poke Cake

Step 1 : Prepare the cake batter and bake

I’ll start by mixing the white cake mix per package directions. The batter should be smooth and pale. Bake in a 9×13 pan until done, about 25 to 35 minutes.

Step 2 : Poke holes in the warm cake

While the cake is warm, use the handle of a wooden spoon to poke holes evenly. Space holes about 1 inch apart to let the raspberry gelatin soak through. Keep going until the whole cake looks pierced with little wells.

Step 3 : Dissolve gelatin and combine with water

Dissolve the raspberry gelatin in a cup of boiling water, whisking until clear. Stir in the cold water to cool it a bit. The mixture should be liquid, not gloopy, as it soaks the cake.

Step 4 : Pour gelatin over the cake and soak

Slowly pour the gelatin mixture over the warm cake, letting it pool into holes. Give it time to sink in, about 15 minutes. This Raspberry Zinger Poke Cake soaks the gelatin beautifully.

Step 5 : Layer raspberry preserves

Spread raspberry preserves evenly over the top for bright, jammy flavor. If the preserves are thick, warm slightly to loosen. Let the cake rest a minute to settle.

Step 6 : Chill until set

Cover and chill for at least two hours. For best flavor, refrigerate overnight.

Step 7 : Top with whipped topping and coconut

Spread whipped topping evenly over the chilled cake. Sprinkle shredded coconut on top for texture. Add fresh raspberries if you like a pop of color.

Step 8 : Garnish and slice

Slice the cake while cold to keep clean edges. Serve chilled for a refreshing raspberry cream bite.

Tips for Success

• Poke the cake while warm so the gelatin sinks into all holes.
• Use the wooden spoon handle for evenly spaced holes.
• Dissolve gelatin completely, then cool with cold water before pouring.
• Pour slowly and pause to let gelatin soak into every hole.
• Chill two hours or overnight for the best set.
• Top with whipped topping and toasted coconut after chilling.
• For dairy-free guests, swap with coconut whipped topping.
• Print-friendly note: exact quantities are listed at the article bottom.
• Keep leftovers refrigerated; the cake travels well to gatherings.

Equipment Needed

• 9×13-inch baking pan (nonstick preferred).
• Mixing bowls with whisk or spatula.
• Measuring cups and spoons.
• Wooden spoon with long handle or bamboo skewer to poke holes.
• Electric mixer or handheld mixer.
• Cooling rack.
• Spatula for spreading preserves and topping.
• Plastic wrap to chill.
• Serving knife or cake slicer, optional piping bag.

Variations

• I love a gluten-free riff: use a gluten-free white cake mix and keep the toppings gluten-free. The cake stays tender, and the raspberry glow stays bright.
• For dairy-free kitchens: swap in coconut whipped topping and a dairy-free cake mix. Toasted coconut stays optional for crunch and aroma.
• Want less sugar? Try a sugar-free version: use sugar-free raspberry gelatin and no-added-sugar preserves, plus a sugar-free-friendly cake mix if you can find one.
• Vegan option: choose a vegan white cake mix and replace gelatin with agar-agar. Dissolve agar-agar in boiling water, simmer briefly, then cool before pouring over the cake.
• Citrus lift: add 1–2 teaspoons of lemon zest to the batter for a sunny kiss that pairs beautifully with raspberry.
• Berry swap: switch the gelatin to strawberry or blueberry for a family-favorite twist. The method stays the same, so it’s easy to tailor.
• Texture play: sprinkle toasted coconut or chopped nuts on top for extra crunch and a warm, toasty aroma.

Why You’ll Love This Raspberry Zinger Poke Cake

I love how this Raspberry Zinger Poke Cake is a crowd-pleaser that looks fancy but hides simple steps. It comes together fast, which means more time for family and less stress on busy weeknights. The cake stays moist, the raspberry pockets sparkle, and the whipped topping brings a light, creamy finish. It makes potlucks feel special, yet you can whip it up with pantry staples after a long day.

Serving Suggestions

• Pair Raspberry Zinger Poke Cake with bright citrus tea to refresh.
• Slice and plate with extra raspberries for color.
• Add a scoop of vanilla ice cream for indulgence.
• Present on a white platter with toasted coconut.

Leftovers stay delicious in the fridge for a few days. Enjoy later, always, friends.

Make-Ahead Tips and Storage for Raspberry Zinger Poke Cake

I love having this cake ready ahead of time. It feeds a crowd and keeps the stress low. Bake the white cake, cool completely, then wrap tightly and refrigerate for up to 24 hours.

For best soaking, pour the raspberry gelatin while the cake is still warm, or let it sit at room temp for a bit if it’s chilled. Give the gelatin a minute to soak into the holes before you proceed. This helps every bite stay juicy and bright.

Top with whipped topping and shredded coconut on the day you plan to serve. If you’re taking it to a gathering, keep the toppings in a separate container and add them at serving time to preserve fluffiness.

Storage tips: After assembly, refrigerate the cake, covered, for up to 3–4 days. Do not freeze, as the gelatin and whipped topping don’t react well to freezing and thawing.

Make-ahead plan summary: bake ahead, cool, wrap, and refrigerate; assemble with the gelatin soak on serving day; top just before serving for best texture and brightness. If you’re scaling to a potluck, transport the cake in the pan and bring toppings separately.

Printing note: For a printer-friendly version with exact measurements, use the printable card at the bottom of the post. It includes the full ingredient list and steps for quick reference.

FAQs

What makes Raspberry Zinger Poke Cake ideal for busy families? I love how Raspberry Zinger Poke Cake comes together quickly and scales to 24 servings. The gelatin soak sets while you tackle other tasks. It’s a crowd-pleasing raspberry dessert that stays bright and light.

Can I customize the toppings or adapt it for dietary needs? Yes. For dairy-free, use coconut whipped topping. For gluten-free, choose a GF cake mix. For sugar-free options, use sugar-free gelatin and preserves. For vegan, swap gelatin with agar-agar. You can also add citrus zest or switch fruit flavors.

How should I store leftovers and can I freeze it? Refrigerate leftovers, covered, for 3–4 days. Do not freeze; gelatin and whipped topping don’t freeze well. For potlucks, pack toppings separately and add them at serving.

Do I need to chill overnight, or is a couple of hours enough? Two hours minimum lets the flavors meld. Overnight chilling yields a stronger set and deeper flavor. Either way, it’s a forgiving dessert that travels well.

Final Thoughts

This Raspberry Zinger Poke Cake has become my go-to crowd-pleaser. It moves fast, feeds a crowd, and still feels special.

I love the way gelatin pockets glimmer like tiny rubies. Chill time lets flavors mingle, making every slice glossy and bright.

Best of all, it travels well and forgives imperfect timing. As a home cook, I’ve learned to balance taste, speed, and heart.

This cake reminds me to pause, share, and savor the little celebrations. If you’re short on time, it still shines with minimal fuss.

And when guests ask for seconds, I know I nailed dinner and dessert. Forever.

Print