I’ve crafted a vibrant and indulgent Raspberry Zinger Poke Cake—a moist, tender cake riddled with raspberry glaze, topped with fluffy whipped cream and fresh raspberries. Every slice bursts with tangy, creamy, sweet layers that are simply delectable.

Why You’ll Love This Recipe

I adore this cake because it delivers juicy raspberry flavor in every moist bite, balanced by the cool sweetness of whipped topping. The “poke” technique ensures the glaze seeps deep into the cake, making it extra flavorful and soft. It’s show-stopping yet easy—perfect for potlucks, birthdays, or anytime I crave a bright, fruity dessert.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

yellow cake mix (or homemade base)
eggs
vegetable oil
water or milk
raspberry gelatin or instant raspberry pudding mix
raspberries (fresh or thawed frozen)
powdered sugar
heavy cream or whipping cream
optional: vanilla extract

directions

Bake the cake:
I preheat the oven to 350 °F (175 °C) and prepare the cake mix with eggs, oil, and water (or milk). I bake it in a 9×13-inch pan until a toothpick comes out clean—usually about 25–30 minutes.
Poke the cake:
After it cools slightly (about 10 minutes), I use the handle end of a wooden spoon to poke holes evenly all over the cake—this gives the glaze room to seep in.
Add the raspberry glaze:
I combine raspberry gelatin or pudding mix with hot water, stirring until dissolved. I pour the warm mixture over the cake, letting it drizzle into the holes.
Top with raspberries:
While the cake absorbs the glaze, I scatter fresh or thawed raspberries over the top, gently pressing them into the cake.
Make whipped topping:
I whip heavy cream (plus vanilla, if I use it) until soft peaks form, then sweeten with powdered sugar. I spread it evenly over the cooled cake.
Chill and serve:
I refrigerate the cake for at least 2 hours (or overnight) to let flavors meld and topping set. Before serving, I add more raspberries over the whipped cream for garnish.

Servings and timing

Servings: 12–15 slices
Prep time: ~15 minutes (plus cooling)
Bake time: 25–30 minutes
Chill time: Minimum 2 hours (best overnight)
Total time: Around 3 hours

Variations

I use raspberry preserves mixed with a little hot water instead of gelatin for a more natural glaze.
I swap raspberries for strawberries or blueberries, or do a mixed berry version.
For extra color and flavor, I fold lemon zest into the whipped cream.
I make a healthier version using angel food cake and lighter whipped topping.
I top with white chocolate shavings or fresh mint leaves for decoration and added flair.

storage/reheating

Refrigeration:
I store leftover slices covered in the fridge for up to 3 days—keeps the cake moist and topping fresh.
Freezing:
I freeze individual slices without whipped cream (to preserve texture), wrapped tightly. I thaw them in the fridge overnight and add fresh whipped cream before serving.
Serving:
I serve this poke cake chilled or at cool room temperature—it’s best when the berry flavor is vibrant and the texture is soft.

FAQs

Can I use homemade cake instead of a cake mix?

Yes—I often bake a homemade yellow or vanilla cake; just follow the same bake, poke, and glaze steps—it works beautifully.

Do I have to use raspberry gelatin mix?

No—I sometimes use raspberry or mixed-berry preserves thinned with warm water—in that case, pour warm over the poked cake and let it seep in.

Can I freeze the whole cake?

I freeze only the unfrosted cake base (after poking and glazing it). I let it thaw in the fridge, then top with whipped cream and berries before serving.

How do I keep the whipped topping from weeping?

I ensure the whipped cream is firmly whipped to medium-stiff peaks and refrigerate promptly until serving—it stays stable for days.

Can this cake be made gluten-free?

Absolutely—I use a gluten-free cake mix or homemade GF cake, and ensure any gelatin or preserves are gluten-free too.

Conclusion

I love this Raspberry Zinger Poke Cake because it’s a bright, flavorful dessert that feels indulgent yet stays surprisingly breezy to prepare. The juicy pockets of raspberry and cloud-like whipped cream make every forkful feel festive. It’s one of my favorite go-to treats for when I want something light, fruity, and crowd-pleasing.