Description

This Raspberry Zinger Poke Cake is a delightful dessert that combines a moist white cake with sweet raspberry jam infused throughout. The cake is topped with a creamy, fluffy cream cheese frosting and sprinkled with shredded coconut for a perfect balance of tartness, sweetness, and texture. Ideal for gatherings, this easy-to-make poke cake offers vibrant flavors and a stunning appearance with raspberry jam seeping into every bite.

Ingredients

Scale

For the Cake:

1 box white cake mix (plus ingredients required on the box, typically eggs, oil, and water)
1 cup raspberry jam or preserves
½ cup sweetened shredded coconut (for topping)

For the Frosting:

8 oz cream cheese, softened
1 cup powdered sugar
1 cup whipped topping (such as Cool Whip)
1 teaspoon vanilla extract
¼ cup sweetened shredded coconut (optional, for topping)

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Instructions

Preheat and Prepare Pan: Preheat your oven according to the cake mix box directions, usually 350°F (175°C). Grease and flour a 9×13-inch baking dish to ensure the cake doesn’t stick.
Mix and Bake Cake: Prepare the cake batter following the package instructions. Pour the batter evenly into the prepared baking dish and bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
Poke the Cake: Once the cake is baked and slightly cooled, use the handle of a wooden spoon to poke holes roughly 1 inch apart all over the cake surface. This allows the raspberry jam to seep in.
Fill Holes with Jam: Warm the raspberry jam in the microwave for about 20 seconds to make it pourable. Slowly pour the warmed jam over the cake, filling each hole carefully to infuse the flavor.
Cool and Chill: Let the cake cool completely after filling, then refrigerate it for at least 1-2 hours to let the flavors meld and set beautifully.
Prepare Frosting: Beat softened cream cheese in a bowl until smooth. Add the powdered sugar, whipped topping, and vanilla extract, and continue beating until the frosting is light, fluffy, and creamy.
Frost the Cake: Spread the cream cheese frosting evenly over the chilled cake, covering the jam-filled holes for a smooth finish.
Add Coconut Topping: Sprinkle shredded coconut generously on top of the frosting to add texture and a tropical hint.
Chill and Serve: Refrigerate the cake until ready to serve. Cut into squares and enjoy this vibrant, delicious poke cake.

Notes

You can substitute the white cake mix with a homemade vanilla cake batter if preferred.
For a more intense raspberry flavor, use seedless raspberry jam or preserves.
If you want to avoid coconut, simply omit the shredded coconut topping.
Make sure the cake is completely cooled before frosting to prevent melting.
This cake tastes best when refrigerated overnight to allow the flavors to meld.