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Raspberry Zinger Poke Cake

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So I’ve turned into a food blogger rebel.  I don’t cook or bake, and when I do its favorites I’ve already posted recipes for.  Also, I’ve been eating a lot of Taco Bell.  Bad food blogger!

Speaking of Taco Bell, I can’t believe I’ve managed to keep it under wraps for so long, but I think I might have ITBES.  I may or may not drink the sauce packets to get me through to my next Taco Bell fix.  I even put the sauce on my hard boiled eggs and I can almost pretend I’m eating real Taco Bell when I’m snacking at work.  I feel a Taco Bell intervention coming my way, so I’m packing my bags, ready to flee to the nearest Taco Bell to set up permanent residence.  Pretty sure the employees will protect me from you crazy non-ITBES people.   YOU CAN’T MAKE ME QUIT TACO BELL!

So while I’m totally out of control when it comes to doing all the things a good food blogger should do, I at least have a few photos saved from the days when I was a good girl and taking photos of things I’d baked and cooked.  Such as this Raspberry Zinger Poke Cake.

I made this for Den’s birthday last December, right about the time the last Raspberry Zingers were disappearing off store shelves.  Sad times for Raspberry Zinger lovers.  Well cry no more, for you can still get your fix with an easy poke cake!  It’s not exactly the same, but it’s good stuff, nonetheless.

I created this with help from Suzie’s recipe and Renee’s recipe, and it couldn’t be easier.  Poke cakes are especially good for warmer weather (if you are fortunate enough to be enjoying some right now) because they are served cold, and are really refreshing on a warm day!  Or, let’s be honest, it’s also quite nice on a cold December day as well.  At least we thought so. :)

Raspberry Zinger Poke Cake

Printable recipe
Printable recipe with picture

1 white or yellow cake mix* (also water, vegetable oil and eggs/eggs whites as instructed on box)
1 box (3 oz.) raspberry-flavored gelatin
1 c. boiling water
1/2 c. cold water
1 container (8 oz.) Cool Whip, thawed
¾ cup shredded sweetened coconut

Bake cake according to package directions and cool completely. Pierce cooled cake all over with a fork. In a small bowl, stir gelatin and boiling water until sugar is dissolved. Stir in cold water. Pour over cake, cover, and refrigerate 2 or more hours (overnight is fine).  Frost with whipped cream and sprinkle coconut over the top. Keep refrigerated until ready to serve. Serve cold and refrigerate any leftovers.

*Pillsbury brand not recommended.

Recipe source: adapted from Two Dogs In The Kitchen,  with inspiration from My Kitchen Adventures.

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