Raspberry Zinger Cake is a copycat Hostess Snack Cake recipe that is going to blow your mind. You won’t believe what is under that luscious frosting on top. This super moist raspberry cake tastes just like a Raspberry Zinger snack cake.
If you like Hostess raspberry zingers snack cakes, you’re going to love this Raspberry Zinger Poke Cake.
It is moist and flavorful and has a tangy surprise right underneath the frosting layer.
But the frosting is my very favorite part.
It’s soft and fluffy and covered in a thin layer of coconut just like a raspberry zinger.
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Key to Success #1 – Doctor Up the Cake Mix
We’re starting this easy recipe with a basic white cake mix from the grocery store.
You can use any brand of cake mix that you like. I like the ones that are on sale.
Are you anything like me in that regard?
We’re going to doctor it up to make it taste homemade.
To your cake mix, add in a cup of milk, three eggs and a half cup of oil.
We’re replacing the water called for on the box with milk and we’re adding an extra egg for extra richness.
Use an electric mixer or a whisk to beat the cake mix together for 2 minutes.
I prefer to use an electric mixer. So much easier.
Key to Success #2 – Put the Poke in the Poke Cake
After the cake comes out of the oven, wait about 30 minutes then use the handle of a wooden spoon to poke holes all over the cake.
It does not have to be a wooden spoon. It can be anything that is similarly sized that will poke a hole.
Do not poke all the way down to the pan, only press the spoon handle about 3/4 of the way into the cake.
Next, boil a cup of water and add in a small package of raspberry Jello.
Stir the Jello mixture until the gelatin is completely dissolved.
Finally, use a spoon to cover the entire surface of the cake with the Jello mixture.
Be sure to get the Jello down into the holes in your cake.
This will add fantastic flavor and moisture to the poke cake.
Key to Success #3 – Jam on Top
To really take this raspberry poke cake over the top, we’re putting a layer of seedless raspberry jam on top of the cake.
If your jam cake in a glass jar with a metal lid, remove the lid and place the jar into the microwave.
If you’d prefer, you can scoop the jam out into another bowl to microwave it.
Microwave the jam on high power for 1 minute until it is soft and starting to get liquid.
Spread the liquid jam all over the top of the cake.
Some of it will settle into the holes in the cake and this is okay.
Refrigerate the cake for 2 hours before adding the frosting.
Key to Success #4 – Pile on That Luscious Frosting
Perhaps the best part of this cake is the soft and fluffy frosting and the sprinkle of shredded coconut on the top.
To make the frosting, start by whipping together the softened butter, powdered sugar, salt, and a touch of milk.
Whip these frosting ingredients together until it is light and fluffy.
Next, add in the marshmallow creme and the vanilla extract, and beat on low speed until the frosting is fully combined.
Use a spoon to place dollops of frosting at regular intervals all over the surface of the cake.
The dollops of frosting are important so that you can spread the frosting without smearing the jam.
Spread the frosting to the edges of the pan using a knife or a spatula.
Sprinkle the shredded coconut over the frosting until it completely covers the cake.
Save this Raspberry Zinger Poke Cake to your favorite Poke Cake board or your Summer Desserts board.
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)
- 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
Preheat oven to 350 degrees F. Grease 9x13-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.
If marshmallow creme is too sweet for you, try substituting Cool Whip or fresh whipped cream for the frosting.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 499Total Fat: 25gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 69mgSodium: 476mgCarbohydrates: 67gFiber: 2gSugar: 45gProtein: 5g
Nutrition Information Provided For Educational and Informational Purposes Only.