INGREDIENTS
FOR THE CAKE
- 1 box (18.25 oz) white cake mix
- 1 cup milk
- 3 eggs
- 1/2 cup vegetable oil
- 1 box (3 oz) raspberry Jello
- 1 cup water (boiling)
- 1 jar (18 oz) raspberry jam (seedless)
FOR FROSTING
- 1/2 cup butter (softened)
- 2 cups powdered sugar
- 1 Tbsp milk
- pinch salt
- 1 jar (11 oz) marshmallow creme
- 1/2 tsp vanilla extract
- 7 oz sweetened shredded coconut
How To Make Raspberry Zinger Poke Cake
- Preheat oven to 350 degrees F. Grease 9×13-inch baking pan.
- In a large bowl on low speed, mix together cake mix, milk, oil, and eggs. Increase speed to medium and mix 2 minutes.
- Pour batter into prepared pan and bake 35-40 minutes until a toothpick inserted into the center comes out clean.
- Remove from oven and cool 30 minutes. Use the end of a wooden spoon to poke holes all over the cake.
- Mix Jello with boiling water. Stir well to combine. Spoon Jello over the cake, trying to fill holes with Jello mixture.
- Remove the lid from raspberry jam and microwave about 1 minute until jam is soft and liquid. Spread jam over the top of the cake.
- Refrigerate cake for at least 2 hours.
- In a small bowl on medium-high speed, mix together softened butter, powdered sugar, salt and 1 tablespoon of milk until light and fluffy.
- Add in marshmallow creme and vanilla extract. Mix on low speed until well-blended.
- Spread frosting over the chilled cake. Sprinkle with shredded coconut.
Notes
If marshmallow creme is too sweet for you, try substituting Cool Whip or fresh whipped cream for the frosting.