Raspberry Zinger Poke Cake Recipes

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan).
• Make and bake cake as directed on box for 13x9-inch pan. Cool completely in pan, about 1 hour.
• Pierce cooled cake all over with fork. In small bowl, stir gelatin and boiling water until smooth; stir in cold water. Pour over cake. Run knife around sides of pan to loosen cake. Refrigerate 2 hours. Frost with whipped topping; garnish with raspberries. Store covered in refrigerator.

Steps:

• Preheat oven to 350°F Grease bottom only of 13x9 pan.
• Prepare cake batter by beating cake mix, water, oil and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes.
• Stir in the raspberry jello powder.
• Pour into prepared pan (13x9).
• Bake aproximately 30 minutes or until golden brown (follow baking time on cake box).
• Remove cake from oven and immediately poke holes all over the cake with a fork and then pour the condensed milk all over the top;.
• spread raspberry preserves over that and let the cake cool completely. (optional: add 1 Tbls Chambord raspberry liquer to preserves).
• Top with Cool Whip and then sprinkle with coconut.

Steps:

• Bake cake per manufacturer's instructions for a 13x9 pan. Cool cake completely in the pan. Poke holes in cake using a serving fork, skewer or whatever gets it done (try not to use a regular fork if the tines are pretty close together because it might tear up the cake too much). Mix gelatin with boiling water and stir until completely dissolved. Stir in ice water then slowly pour gelatin mixture evenly over cake. Cover cake and refrigerate until cool. Ice cake with cool whip then sprinkle evenly with coconut. Cover and refrigerate until ready to serve.