POKE CAKE WITH RASPBERRY AND ZINGER
Poke cake recipes are some of the most popular on my blog. I’m not sure if it’s the novelty of a “poke cake” or that they’re so simple to prepare with practically limitless flavor possibilities.
WHEN I WAS ALLOWED TO WRITE A COOKBOOK, I HAD A FEW IDEAS. The one that really stuck out to me and that I knew I wanted to make available was a poke cake cookbook.
I must start by saying I am completely in love with this cake! It is not just a family favorite, but it is quickly becoming a reader favorite as well! It’s one of the many delectable dishes in my cookbook!
Some of you may be wondering what exactly a poke cake is. Please don’t feel lonely; that question has been asked hundreds of times!! A poke cake is a baked cake with “poked” holes in it that are usually filled with pudding, flavored gelatin, or other fillings before being topped with icing, whipped topping, or other toppings.
A white cake is pierced and filled with raspberry-flavored gelatin before being topped with raspberry preserves, Cool Whip, and shredded coconut in this case.
RASPBERRY ZINGER POKE CAKE RECIPE
cake mix in white
The cake ingredients specified on the box are raspberry-flavored gelatin hot water
Raspberry preserves (seedless is better if available)
Cool Shredded coconut, whipped
RASPBERRY ZINGER POKE CAKE METHOD
Bake the cake in a 913-inch baking pan according to package directions.
Remove the cake from the oven and set aside for 30 minutes to cool. Poke the cake every inch or so with the handle of a wooden spoon or the tines of a meat fork halfway through using the grip of a wooden spoon or the tines of a meat fork.
There is no particular amount of holes, but plenty should be filled. Dissolve the raspberry gelatin in 2 cups of boiling water. Pour the Jello evenly over the cake, filling the gaps as much as possible.
Microwave the raspberry preserves in a small bowl for 30 seconds or until spreadable. Spread the preserves evenly over the top of the cake. Cool Whip on top. Sprinkle with the crushed coconut. Refrigerate for a minimum of 4 hours before serving.
Keep leftovers in the fridge.
A COUPLE OF SUGGESTIONS FOR MAKING RASPBERRY ZINGER POKE CAKE
If the seeds bother you, go for seedless raspberry jam!
If you intend to share this cake at a potluck or other gathering, print plenty of copies of the recipe – or send them directly here to the website for the entire recipe because people WILL want it!
