Two weeks ago, oliver found an old photo of me at a childhood birthday party, holding what he called "that pink snack cake with the coconut stuff." After explaining those were Hostess Zingers - those iconic raspberry coconut treats from my school lunchbox days - he demanded we make a cake version. I'll admit, I was skeptical about turning a packaged snack into a real dessert, but this raspberry zinger poke cake completely blew away my expectations. The combination of moist white cake soaked with sweet raspberry filling, covered in creamy frosting and rolled in coconut flakes brings back every nostalgic bite of those childhood treats, but better.
Why You'll Love This Raspberry Zinger Poke Cake
This Raspberry Zinger Poke Cake has rescued more last-minute potluck situations than I can count. The cake comes together with a simple box mix, the raspberry filling takes just minutes on the stovetop, and the whole thing assembles while you're cleaning up dinner dishes. What makes this recipe special is how it looks impressive despite being ridiculously easy - those pink streaks running through white cake always make people assume you spent hours in the kitchen.
The real magic happens the next day after the raspberry glaze has fully soaked into every bite. The Raspberry Zinger Poke Cake becomes even more moist, the flavors blend together perfectly, and slicing reveals those gorgeous pink ribbons throughout. oliver's teacher actually asked for the recipe after trying a piece at the spring festival, assuming I'd used some complicated layering technique. Nope - just a wooden spoon handle and some strategic poking. Sometimes the simplest methods create the most stunning results.
Jump to:
- Why You'll Love This Raspberry Zinger Poke Cake
- Ingredients For Raspberry Zinger Poke Cake
- How To Make Raspberry Zinger Poke Cake
- Substitutions
- Storing Your Raspberry Zinger Poke Cake
- Equipment For Raspberry Zinger Poke Cake
- Raspberry Zinger Poke Cake Variations
- Top Tip
- FAQ
- Time to Make Magic!
- Related
- Pairing
- Raspberry Zinger Poke Cake
Ingredients For Raspberry Zinger Poke Cake
For the Cake:
- 1 box white cake mix
- 3 large eggs
- ⅓ cup vegetable oil
- 1 cup water
- 1 teaspoon vanilla extract
For the Raspberry Filling:
- 1 cup raspberry jam or preserves
- ½ cup water
- 2 tablespoons corn syrup
- Red food coloring
For the Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- 2 cups sweetened shredded coconut
How To Make Raspberry Zinger Poke Cake
Step 1: Bake Your Base Cake
Preheat your oven according to the box directions and spray your 9x13 pan generously with cooking spray. Mix your white cake batter following the package directions, but add that extra teaspoon of vanilla for depth. Pour into your prepared pan and bake until a toothpick comes out clean - usually about 25-28 minutes. Don't overbake or your cake will be dry, and the whole point of poke cake is that incredible moisture. Let the cake cool for exactly 15 minutes. Not longer, not shorter - this timing is crucial for the poking step.
Step 2: Create the Raspberry Magic
While your cake is baking, combine the raspberry jam, water, and corn syrup in a medium saucepan over medium heat. Stir constantly until the jam melts completely and the mixture is smooth and pourable - this takes about 5 minutes. If you want that vibrant pink color like the original Zingers, add a few drops of red food coloring. Strain the mixture through a fine-mesh sieve if your jam had seeds. Keep this warm but not boiling while your cake cools.
Step 3: The Poking Process
This is where the magic happens. Using the round end of a wooden spoon handle, poke holes all over your slightly cooled cake - I mean really go for it. Make holes about an inch apart covering the entire surface. oliver loves helping with this part because it's basically sanctioned cake destruction. The holes should go about three-quarters of the way down but not completely through. Slowly pour your warm raspberry mixture over the entire cake, making sure to fill every hole. Use the back of a spoon to encourage the filling into the holes if needed.
Step 4: The Cooling Wait
Cover your poked and filled cake with plastic wrap and refrigerate for at least 4 hours, but overnight is even better. This cooling time lets the raspberry filling soak into the cake completely, creating that signature moist texture throughout. I know waiting is hard - oliver checks on it every hour like it's a science experiment. But trust me, this patience pays off with every bite. The cake transforms from good to mind-blowing during this refrigeration time.
Step 5: Frosting and Finishing
Beat your softened cream cheese and butter together until light and fluffy - this takes about 3 minutes on medium speed. Gradually add the powdered sugar, then mix in vanilla and heavy cream until your frosting is smooth and spreadable. Remove your chilled cake from the fridge and spread the frosting evenly over the entire surface. Immediately press the shredded coconut all over the top, covering every bit of frosting. The coconut sticks best when the frosting is fresh, so work quickly. Refrigerate for another 30 minutes to set the frosting before slicing.
Substitutions
Testing this Raspberry Zinger Poke Cake for different occasions taught me what works:
Cake Base Options:
- White cake mix → Yellow cake mix
- Box mix → Homemade white cake
- Regular → Gluten-free cake mix
- Standard → Vanilla cake mix
Raspberry Filling Alternatives:
- Raspberry jam → Strawberry jam
- Seedless → With seeds (rustic style)
- Jam → Fresh raspberry puree
- Regular → Sugar-free preserves
Frosting Variations:
- Cream cheese → Whipped cream frosting
- Butter-based → Cool Whip topping
- Heavy → Light cream cheese
- Traditional → Marshmallow fluff
Coconut Options:
- Sweetened → Unsweetened coconut
- Shredded → Toasted coconut flakes
- Regular → Coconut chips for crunch
- Standard → Skip for coconut-free version
Storing Your Raspberry Zinger Poke Cake
From making this Raspberry Zinger Poke Cake alternative for countless events, here's what works:
Best Fresh
- Serve cake chilled directly from refrigerator
- The frosting stays perfectly creamy when cold
- Raspberry filling flavor peaks within 48 hours
- Coconut topping stays freshest first two days
Refrigerator Storage
- Cover tightly with plastic wrap or lid
- Store in fridge up to 5 days
- Coconut may soften slightly over time
- Cake stays moist thanks to poke method
Freezing Instructions
- Freeze unfrosted poked cake up to 2 months
- Wrap tightly in plastic then foil
- Thaw overnight in fridge before frosting
- Don't freeze after adding coconut topping
Make-Ahead Strategy
- Bake and poke cake day before serving
- Add raspberry filling and refrigerate overnight
- Frost morning of serving for best texture
- Apply coconut just before presenting
Equipment For Raspberry Zinger Poke Cake
- 9x13 metal baking pan
- Wooden spoon (for poking)
- Medium saucepan
- Electric hand mixer
- Offset spatula
- Fine-mesh strainer
Raspberry Zinger Poke Cake Variations
These variations became party favorites after years of experimentation:
Strawberry Zinger Style
- Use strawberry jam instead of raspberry
- Add fresh strawberry slices between layers
- Top with strawberry glaze drizzle
- Pink food coloring for vibrant color
- Perfect for spring celebrations
- oliver calls these "the pink ones"
Triple Berry Version
- Mix raspberry, strawberry, and blueberry jams
- Creates beautiful purple-pink swirls
- Add mixed berry puree to filling
- Top with all three berry types
- Great for summer gatherings
- More complex fruit flavor
Lemon Raspberry Twist
- Add lemon zest to cake batter
- Mix lemon curd with raspberry filling
- Use lemon cream cheese frosting
- Lemon coconut topping combination
- Bright and refreshing variation
- Perfect for spring brunches
Chocolate Raspberry
- Use chocolate cake base instead
- Keep raspberry filling the same
- Chocolate cream cheese frosting
- Dark chocolate shavings on top
- Rich and decadent version
- Adults love this combination
Sweetened Condensed Milk Version
- Mix condensed milk with raspberry filling
- Creates extra creamy texture
- Richer, sweeter overall flavor
- Pour slowly for even distribution
- Great for kids' parties
- Even more indulgent than original
Top Tip
- Last summer, oliver was helping me poke holes in this Raspberry Zinger Poke Cake when he noticed I was making them in even rows. He grabbed his own wooden spoon and started poking random holes wherever he wanted, creating what he called a "treasure map" of raspberry spots. I almost stopped him, worried about the uneven distribution, but decided to let him finish his side of the pan his way.
- When we cut into the Raspberry Zinger Poke Cake the next day, something surprising happened. oliver's random poking pattern actually created more interesting flavor in every bite - some pieces had lots of raspberry pockets, others had less, making each square a little adventure. My perfectly spaced holes made uniform pieces that were good, but his chaotic method made pieces that were exciting.
- He's started calling different sections by names - "Raspberry River" for the heavily poked areas, "Coconut Island" for spots with extra topping, and "Perfect Pink" for the pieces that hit the sweet spot of both. What I thought would be a teaching moment about following directions turned into him teaching me that sometimes chaos creates better results than perfection.
FAQ
What is Raspberry Zinger Poke Cake?
Raspberry Zinger Poke Cake is a dessert inspired by Hostess Zinger snack cakes - those pink, coconut-covered treats from the 70s and 80s. This homemade version uses white cake poked with holes and soaked in raspberry filling, then topped with cream cheese frosting and shredded coconut. The poke method creates intense raspberry flavor throughout while keeping the cake incredibly moist.
What is poke cake made of?
Poke cake starts with a basic cake base that's poked with holes while still warm. These holes get filled with flavored liquid like Jell-O, sweetened condensed milk, or fruit puree that soaks into the cake. The result is an extra-moist cake with intense flavor throughout. It's then topped with frosting or whipped cream and served chilled.
How to keep poke cake from getting soggy?
Let the cake cool exactly 15 minutes before poking - too hot and it falls apart, too cool and liquid won't absorb. Pour filling slowly to avoid pooling on top. Don't use too much liquid or make holes too close together. Store covered in the fridge where it stays moist but not soggy. The key is balanced absorption, not flooding the cake.
What is the best cake mix for poke cake?
White or yellow cake mix works best for poke cakes because their neutral flavor lets the filling shine. Betty Crocker and Duncan Hines both produce reliable results. Avoid chocolate cake unless your filling complements chocolate. The cake should be sturdy enough to hold holes without crumbling but tender enough to absorb the filling completely.
Time to Make Magic!
Now you've got everything you need to create this raspberry zinger poke cake that brings childhood nostalgia into your kitchen with a grown-up twist. This raspberry coconut cake proves that sometimes the best desserts come from recreating those simple pleasures we loved as kids, just elevated with real ingredients and homemade care. With a box of cake mix and about 30 minutes of active work, you're ready to serve something that looks bakery-perfect and tastes even better than the original inspiration.
Craving more nostalgic treats? Try our Best Hershey Kiss Cookies Recipe that delivers British comfort with its warm caramel sauce and tender cake. Need something savory first? Our Easy Beef Wellington Bites brings Italian comfort to your table before dessert. And for the ultimate chocolate celebration, our The Best Matilda Chocolate Cake Recipe creates those fudgy layers that make any occasion special.
Share your Raspberry Zinger Poke Cake success! We love seeing your creative poking patterns and hearing about your own raspberry adventures!
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Related
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Pairing
These are my favorite dishes to serve with Raspberry Zinger Poke Cake
Raspberry Zinger Poke Cake
Equipment
- 1 9×13 metal baking pan (For baking cake)
- 1 Wooden spoon (For poking holes)
- 1 Medium saucepan (For raspberry filling)
- 1 Electric hand mixer (For frosting)
- 1 Offset spatula (For spreading frosting)
- 1 Fine-mesh strainer (Optional, for seedless filling)
- 1 Mixing bowls (For cake and frosting)
Ingredients
Cake
- 1 box White cake mix - Any brand
- 3 large Eggs
- ⅓ cup Vegetable oil
- 1 cup Water
- 1 teaspoon Vanilla extract - Added for flavor
Raspberry Filling
- 1 cup Raspberry jam/preserves - Seedless preferred
- ½ cup Water
- 2 tablespoon Corn syrup - For shine + consistency
- Few drops Red food coloring - Optional for color
Frosting
- 8 oz Cream cheese - Softened
- ½ cup Unsalted butter - Softened
- 4 cups Powdered sugar
- 1 teaspoon Vanilla extract
- 2 tablespoon Heavy cream - Adjust for consistency
- 2 cups Sweetened shredded coconut - For topping
Instructions
- Preheat oven, prepare pan, mix batter with vanilla, bake 25-28 mins, cool 15 mins.
- Combine jam, water, and corn syrup; heat until smooth; color and strain if needed.
- Poke holes in warm cake and pour raspberry filling into holes.
- Cover and refrigerate at least 4 hours or overnight.
- Prepare frosting, spread over chilled cake, press coconut on top, chill 30 mins.
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