Ingredients for Raspberry Zinger Poke Cake:
- White Cake Mix
- Raspberry Flavored Jello
- Egg Whites (not shown in the picture)
- Vegetable Oil
- Whipped Topping (such as Cool-Whip)
Instructions for Making Raspberry Poke Cake:
- Preheat your oven following the directions on the cake mix box. Grease a 9×13 cake pan generously. You can use Crisco or a cooking spray.
- In a large mixing bowl, combine the cake mix, egg whites, and vegetable oil. Mix until just combined. If you use egg yolks, the cake color may not be as white.
- Pour the batter into the prepared pan and bake as per the instructions on the box.
- Once baked, take the cake out of the oven and let it cool for around 5 minutes. Then, poke holes all over the cake. For Jello Poke Cake Recipes, small holes work best. You can use the end of a chopstick or a fork for this purpose.
- Prepare the raspberry Jello in a small mixing bowl, following the package instructions.
- Evenly pour the prepared Jello over the cake.
- Chill the poke cake in the refrigerator for approximately 30 minutes.
- After chilling, spread the whipped topping over the cake.
- For added decoration, mix shredded coconut with a few drops of food coloring in a small bowl until the flakes are evenly colored. Sprinkle the colored coconut over the cake.
- Optionally, chill the cake for an additional hour before serving.
How to Store Poke Cake:
- Keep the Poke Cake refrigerated, covered with plastic wrap. It will remain fresh for several days.
- You can also freeze the poke cake if needed, and it should keep well for a couple of months.