Raspberry Zinger Poke Cake Recipes

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RASPBERRY ZINGER POKE CAKE RECIPE - (4/5)



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

Provided by á-1941

Number Of Ingredients 7

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.

RASPBERRY POKE CAKE



Raspberry Poke Cake image

Poke around your cupboard and freezer and you'll probably find everything you need to make a classic "poke" cake. Some things just get easier.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h45m

Yield 12

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 box (4-serving size) Jell-O™ raspberry-flavored gelatin
1 cup boiling water
1/2 cup cold water
1 container (8 oz) Cool Whip frozen whipped topping, thawed
Fresh raspberries, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan).
  • Make and bake cake as directed on box for 13x9-inch pan. Cool completely in pan, about 1 hour.
  • Pierce cooled cake all over with fork. In small bowl, stir gelatin and boiling water until smooth; stir in cold water. Pour over cake. Run knife around sides of pan to loosen cake. Refrigerate 2 hours. Frost with whipped topping; garnish with raspberries. Store covered in refrigerator.

Nutrition Facts : Calories 220, Carbohydrate 33 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 20 g, TransFat 0 g

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

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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