Raspberry Zinger Poke Cake (Easy Copycat Hostess Recipe)
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Raspberry Zinger Poke Cake is one of those desserts that stops people mid-bite and makes them ask, “What is in this?” Inspired by the classic Hostess snack cake, it has all those nostalgic flavors with sweet raspberry, creamy layers, and coconut in an easy, crowd-friendly poke cake. If you love a good raspberry coconut poke cake, this homemade version is even better, with a super moist cake and a surprise layer that keeps everyone coming back for another slice.
I have made this Raspberry Zinger Poke Cake so many times over the years, especially when I need a guaranteed crowd-pleaser that I know everyone will love. It is one of those easy desserts I come back to again and again because it is simple, dependable, and always disappears fast.
If you love classic poke cakes and nostalgic desserts, this one fits right in with favorites like my Strawberry Cream Poke Cake, Strawberry Cheesecake Trifle, and No Bake Strawberry Cheesecake Delight. It also has that same fun, retro feel as my Butterscotch Delight and other easy layered desserts that are perfect for potlucks, holidays, or feeding a crowd. If you grew up loving Hostess-style treats, this cake is going to be right up your alley.
Table of contents
What Is a Raspberry Zinger Cake?
If you grew up loving those classic pink Hostess Zinger snack cakes, this Raspberry Zinger Poke Cake is going to feel like a total throwback. A traditional raspberry zinger cake is known for its soft cake base, sweet raspberry flavor, creamy filling, and that signature coconut coating on the outside.
This poke cake version takes all of those nostalgic flavors and turns them into an easy, crowd-friendly dessert. Instead of individual snack cakes, you get a soft cake infused with raspberry flavor, topped with a creamy layer and finished with coconut for that classic zinger taste in every bite.
It’s everything you love about a raspberry zinger just easier to make and perfect for sharing at potlucks, holidays, or anytime you want a fun retro dessert.
Why I Love This Raspberry Zinger Poke Cake Recipe
This Raspberry Zinger Cake checks all the boxes for me.
It is made with a cake mix so it is easy, but the finished cake tastes completely homemade.
I love the combination of raspberry Jello, raspberry jam, and fluffy marshmallow frosting with coconut because it delivers that classic Raspberry Zinger flavor without being dry or overly sweet.
It is also a great make-ahead dessert, which makes it perfect for potlucks, holidays, or family gatherings.
Ingredients You Will Need
This recipe uses simple grocery store ingredients and a few shortcuts that really work.
- White cake mix
This creates a soft, neutral base that lets the raspberry flavor shine. Any standard white cake mix works well here. - Milk
I use milk instead of water in the cake batter because it gives the cake a richer texture. - Eggs
Eggs help bind the batter and give the cake structure. - Vegetable oil
Oil keeps the cake moist, which is especially important for a poke cake. - Raspberry Jello
This is key for that classic Raspberry Zinger flavor and gives the cake moisture and color. - Boiling water
Used to dissolve the Jello completely so it pours smoothly into the cake. - Seedless raspberry jam
This adds a bold raspberry layer and really drives home the copycat Hostess flavor. Seedless works best for a smooth texture. - Butter
Softened butter forms the base of the marshmallow frosting. - Powdered sugar
This sweetens and thickens the frosting. - Milk
A small amount helps the frosting come together smoothly. - Salt
Just a pinch balances the sweetness. - Marshmallow creme
This gives the frosting its signature fluffy texture and classic Zinger taste. - Vanilla extract
Adds warmth and depth to the frosting. - Sweetened shredded coconut
The coconut topping is what makes this cake instantly recognizable as a Raspberry Zinger.
How to Make Raspberry Zinger Cake
This Raspberry Zinger Cake comes together in simple steps and is very beginner-friendly.
Pro Tips From My Kitchen
I always use the end of a wooden spoon for poking holes because it creates holes that are just the right size to hold the Jello without making the cake fall apart.
When spreading the jam, I like to drop it in spoonfuls first and then gently spread it so I do not tear the cake.
For the frosting, letting the butter soften fully before mixing makes a huge difference in how smooth and fluffy it turns out.
How and When to Serve Raspberry Zinger Poke Cake
This Raspberry Zinger Cake is best served chilled, straight from the refrigerator.
I like to cut it into squares and serve it as a sheet cake for parties, potlucks, or church gatherings.
It pairs really well with coffee, iced tea, or a cold glass of milk.
If you want to dress it up, a few fresh raspberries on the side look beautiful.
Easy Variations to Try
One of the best things about this Raspberry Zinger Poke Cake is how easy it is to customize based on what you have on hand or the flavor you’re craving.
Boost the raspberry flavor
Spread a thin layer of raspberry jam over the cake before adding the topping for an extra punch of flavor in every bite.
Make it strawberry zinger-style
Swap the raspberry Jello for strawberry Jello for a fun twist that tastes like a strawberry version of the classic snack cake.
Use a lighter topping
Not a fan of marshmallow frosting? You can easily use Cool Whip or homemade whipped cream for a lighter, fluffier finish.
Turn it into cupcakes
Bake the batter in lined muffin tins, then poke a few small holes in each cupcake before adding the filling. Perfect for parties and portion control.
Frequently Asked Questions
Yes, this cake is actually better when made ahead. I often make it the day before and keep it refrigerated until serving.
Store the cake covered in the refrigerator. It will stay fresh for up to four days.
You can freeze the cake without the coconut topping. Thaw it overnight in the refrigerator and add the coconut before serving.
That is exactly how it should be. The Jello and jam soak into the cake and create that signature poke cake texture.
A raspberry zinger cake is inspired by the classic Hostess snack cake, made with raspberry flavor, coconut coating, and a creamy topping.
Yes! It’s actually better the next day after the flavors soak in.
The combination of raspberry gelatin, coconut, and white frosting creates that signature flavor.
If you love nostalgic desserts and easy poke cake recipes, I really think you are going to love this Raspberry Zinger Cake.
Give it a try and let me know how it turns out for you.
I would love to hear from you, so be sure to leave a comment and tell me if it reminded you of the classic Hostess snack cake too.
Raspberry Zinger Cake
Ingredients
For the Cake
- 18.25 oz box white cake mix
- 1 cup milk
- 3 eggs
- ½ cup vegetable oil
- 3.4 oz box raspberry Jello
- 1 cup water, boiling
- 18 oz jar raspberry jam , (seedless)
For Frosting
- ½ cup butter, softened
- 2 cups powdered sugar
- 1 Tbsp milk
- pinch salt
- 10 oz jar marshmallow creme
- ½ tsp vanilla extract
- 7 oz sweetened shredded coconut
Directions
- Preheat oven to 350 degrees F. Grease 9×13-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.
Notes
Equipment
Nutrition Facts
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More Easy Dessert Recipes Everyone Loves
If you love simple, crowd-pleasing desserts like this Raspberry Zinger Poke Cake, you will definitely want to try a few more of my go-to favorites. These recipes are easy to make, perfect for sharing, and always a hit at potlucks, holidays, and family gatherings. From no-bake treats to classic layered desserts, there is something here for every sweet tooth.
I made this Yesterday for my family. I followed your instructions exactly. My family loved it. I didn’t think the Marshmello cream was too sweet. Thanks for sharing this delicious recipe.
I made this cake and I definitely suggest using Cool whip for the frosting, the marshmellow cream made it extremely sweet. The cake itself with the jello and Jam was delicious. I will definitely be making this again using the cool whip. Thanks for sharing.
marshmallow and powdered sugar was a bit to much sweet for me… next time maybe just cool whip… or possibly a cream chz type frosting?.?.?
Looks delicious. But Raspberry Zingers were Hostess, not Little Debbie.
When I made this I used cool whip for the icing. I also saved about a tablespoon of the dry jello. I also put my coconut in a food processor and chopped it kinda fine. Then sprinkled on top of the coolwhip. Then sprinkled the jello powder on top of the coconut. Was very pretty. The family reunion loved it.