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RASPBERRY ZINGER POKE CAKE Recipe

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This recipe for RASPBERRY ZINGER POKE CAKE is from Illinois Activity Professionals Association Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 - 18.25 oz. package premium white cake mix
Ingredients on cake package (eggs, oil, water)
1 - 3-oz. package raspberry flavored gelatin
2 cups hot purified water
1 - 10-oz. container raspberry preserves
1 - 8-oz. container whipped topping (thawed)
1 - 7-oz. packet unsweetened shredded coconut
Directions:
Directions:
Prepare the directions on the cake mix to prepare the batter. Pour batter evenly into a 9”x13” baking pan.

Allow the baked cake to cool at room temperature for about 30 minutes. Once the cake is cooled, use the end of a wooden spoon or a meat fork to make evenly-spaced perforations across the surface. Ensure the perforations penetrate halfway through the depth of the cake.

In a separate bowl, combine the raspberry-flavored gelatin with 2 cups of hot water. Stir until completely dissolved. Pour the gelatin mixture evenly over the cake, ensuring it seeps into the perforations.

Warm the raspberry preserves in the microwave for about 30 seconds, or until spreadable. Spread the warmed preserves evenly over the gelatin-layered cake.

Carefully spread the thawed whipped topping over the raspberry preserves, ensuring full and even coverage. Sprinkle the unsweetened shredded coconut evenly over the whipped topping layer.

Refrigerate for at least 4 hours to allow the flavors to meld and the cake to set. Serve chilled and store.

 

 

 

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