Introduction:
Craving the iconic taste of a Hostess Raspberry Zinger? Dive into this delightful Raspberry Zinger Poke Cake, the perfect homage to the cherished snack cake. Its blend of raspberry and coconut flavors will surely captivate any dessert aficionado. And if you’re new to the world of poke cakes, this one is an exquisite initiation!
What is a Poke Cake?:
For those unfamiliar, a poke cake is just as its name suggests. Once baked, holes are “poked” into the cake, allowing for various fillings like pudding, flavored gelatin, or even condensed milk to seep in. The result is a delectably moist and flavorful cake, unique in every bite.
The Inspiration:
Poke cakes have garnered significant attention, making them a staple in many households. Their versatility and ease of creation give room for endless flavor explorations. It’s no surprise then that they formed the cornerstone of my cookbook concept. This particular rendition, inspired by the Raspberry Zinger, is especially close to my heart, resonating with both family and readers alike.
Ingredients:
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)
FOR FROSTING
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
How To Make Raspberry Zinger Poke Cake
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.
Continued on next page (page 2)
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