Description
Raspberry Zinger Poke Cake is a vibrant, moist cake filled with raspberry glaze and topped with fluffy whipped cream and fresh raspberries. Sweet, tangy, and creamy, it’s a stunning and easy dessert perfect for gatherings.
Ingredients
- 1 box yellow cake mix (or homemade equivalent)
- 3 eggs
- 1/2 cup vegetable oil
- 1 cup water or milk
- 1 package raspberry gelatin (or instant raspberry pudding mix)
- 1 cup hot water
- 1 1/2 cups fresh or thawed raspberries (plus extra for garnish)
- 1 cup heavy cream or whipping cream
- 1/4 cup powdered sugar
- Optional: 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Prepare cake mix with eggs, oil, and water or milk. Pour into a 9×13-inch pan and bake for 25–30 minutes, until a toothpick comes out clean.
- Cool cake for 10 minutes. Use the handle of a wooden spoon to poke holes evenly all over the cake.
- In a bowl, mix raspberry gelatin with 1 cup hot water until dissolved. Pour over the warm cake, letting it seep into holes.
- Scatter raspberries over the glazed cake, pressing gently into the surface.
- In another bowl, whip heavy cream with vanilla (if using) until soft peaks form. Add powdered sugar and beat to stiff peaks.
- Spread whipped cream over the fully cooled cake. Chill at least 2 hours (preferably overnight).
- Before serving, garnish with additional raspberries.
Notes
- Use raspberry preserves thinned with water for a natural glaze.
- Substitute other berries like strawberries or blueberries for variety.
- Add lemon zest to whipped cream for extra brightness.
- Use angel food cake and light topping for a healthier version.
- Decorate with white chocolate shavings or mint leaves.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 290mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
