Raspberry Zinger Cake Recipes

RASPBERRY ZINGER CAKE

Raspberry Zinger Cake image

A delicious two-layer vanilla pudding cake, soaked in raspberry Jell-O, filled with marshmallow cream, then smothered with coconut! Um, Yes Please!!

Provided by Cooking Mamas

Categories Dessert

Number Of Ingredients 17

Ingredients

CAKE:
1 (15.25 oz.) box yellow cake mix
1 (5.1 oz.) box instant vanilla pudding
4 lg. eggs (lightly beaten)
1 c. water
1/2 c. melted butter (cooled slightly)
RASPBERRY TOPPING:
1 (3 oz.) box raspberry Jell-O
2 c. boiling water
2 c. sweetened shredded coconut
2 T. cornstarch
FILLING :
1/2 c. butter (softened)
1/4 c. heavy whipping cream
1 tsp. vanilla extract
1 (7 oz.) jar marshmallow crème
3 c. confectioner's sugar

Steps:

Preheat oven to 350 degrees. Grease and flour two (9-inch) round cake pans. Place two wire rack over two baking sheets; set aside.
CAKE: In a large bowl, whisk together cake mix and vanilla pudding mix. Make a "well" in the center. Add eggs, water and cooled melted butter. Beat on medium speed for about 1 minute until batter is smooth and thick. Spread evenly into prepared pans.
Bake for 20 -25 minutes or until tops spring back when lightly touched, or a toothpick inserted in center of cake comes out clean. Let cake cool in pans for 5 minutes, remove to wire rack to cool completely.
RASPBERRY TOPPING: Pour Jell-O mix into a medium bowl. Pour boiling water over Jell-O, whisk until dissolved. Pour into a large, shallow pan and set in the refrigerator until slightly thickened, about 15-20 minutes.
Meanwhile, place coconut in a food processor and pulse a few times until coconut is in smaller pieces. Pour into a bowl and toss with cornstarch until coated; set aside.
Trim the domed tops from cooled cakes. Dip cakes one at a time into the slightly thickened Jell-O mixture, working quickly so the cakes don't get too soggy and fall apart.
Place cakes back on wire racks and gently press coconut onto the top of each cake. Let cakes set for 1-2 hours.
FILLING: In a large bowl, beat 1/2 cup softened butter, vanilla, and whipping cream on medium low speed. Add marshmallow cream and beat on medium until smooth. Slowly beat in confectioners' sugar until just combined. Increase speed to high and beat for one minute, until fluffy. Pipe frosting over bottom cake layer. Place top layer over frosted bottom layer. Slice and serve.
Keep leftovers in the refrigerator.

RASPBERRY ZINGER POKE CAKE RECIPE - (4/5)

Raspberry Zinger Poke Cake Recipe - (4/5) image

Provided by á-1941

Number Of Ingredients 7

Ingredients

1 box white cake mix
Egg whites, water and oil for cake
1 4-serving box raspberry flavored gelatin
2/3 cup boiling water
2/3 cup ice water
1 8-oz. tub cool whip
2-3 cups sweetened flaked coconut

Steps:

Bake cake per manufacturer's instructions for a 13x9 pan. Cool cake completely in the pan. Poke holes in cake using a serving fork, skewer or whatever gets it done (try not to use a regular fork if the tines are pretty close together because it might tear up the cake too much). Mix gelatin with boiling water and stir until completely dissolved. Stir in ice water then slowly pour gelatin mixture evenly over cake. Cover cake and refrigerate until cool. Ice cake with cool whip then sprinkle evenly with coconut. Cover and refrigerate until ready to serve.

RED ZINGER CAKE

Red Zinger Cake image

This cake is so easy to make and is one of my DH's favorite. Tastes better than a zinger that you remember as a child... or even now.

Provided by Vseward Chef-V

Categories Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

1 (18 1/4 ounce) box golden vanilla cake mix
1 1/4 cups water
1/2 cup vegetable oil
3 eggs
2 tablespoons raspberry gelatin powder, powder
14 ounces sweetened condensed milk (Eagle brand)
1 cup seedless raspberry jam
1 (8 ounce) container Cool Whip
1 cup shredded coconut
1 tablespoon Chambord raspberry liquor (optional)

Steps:

Preheat oven to 350°F Grease bottom only of 13x9 pan.
Prepare cake batter by beating cake mix, water, oil and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes.
Stir in the raspberry jello powder.
Pour into prepared pan (13x9).
Bake aproximately 30 minutes or until golden brown (follow baking time on cake box).
Remove cake from oven and immediately poke holes all over the cake with a fork and then pour the condensed milk all over the top;.
spread raspberry preserves over that and let the cake cool completely. (optional: add 1 Tbls Chambord raspberry liquer to preserves).
Top with Cool Whip and then sprinkle with coconut.

Nutrition Facts : Calories 564, Fat 25.7, SaturatedFat 10.7, Cholesterol 58.6, Sodium 377.8, Carbohydrate 78.2, Fiber 1.1, Sugar 57.4, Protein 6.6

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