Description
A delightful Raspberry Zinger Poke Cake that combines fluffy yellow cake with raspberry preserves and a creamy topping, perfect for any occasion.
Ingredients
Scale
- 1 box of yellow cake mix
- 3 large eggs
- 1 cup of water
- 1 cup of raspberry preserves
- 1 box of instant vanilla pudding mix
- 2 cups of cold milk
- 8 oz of whipped topping (like Cool Whip)
- Fresh raspberries (for garnish)
- Optional: Shredded coconut
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the yellow cake mix, eggs, and water in a large mixing bowl and mix until smooth.
- Bake the batter in greased 9×13-inch pan for 25 to 30 minutes.
- Poke holes all over the cooled cake using a fork or skewer.
- Warm the raspberry preserves in the microwave and pour over the cake.
- Whisk together instant vanilla pudding mix and cold milk until thickened.
- Fold in whipped topping to the pudding mixture.
- Spread the pudding mixture over the raspberry-soaked cake.
- Chill the cake in the fridge for at least 2 hours.
- Garnish with fresh raspberries and optional shredded coconut before serving.
Notes
For variations, try using different flavors of pudding or cake mix, or add nuts for extra texture!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Raspberry, Cake, Dessert, Poke Cake, Easy Dessert