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RASPBERRY ZINGER POKE CAKE Recipe

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This recipe for RASPBERRY ZINGER POKE CAKE is from The Kleber Family Cookbook Project, 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:  
INGREDIENTS
1 box (18.25oz.) white cake mix
Ingredients listed on box to prepare cake
1 box (3 oz.) raspberry flavored gelatin (Jello)
2 cups hot water
1 jar (10 oz.) raspberry preserves
1 tub (8 oz.) Cool Whip, thawed
1 bag (7 oz.) shredded coconut
Directions:
Directions:
INSTRUCTIONS
Bake the cake according to package directions using a 9x13-inch baking pan.
After the cake has baked, remove from the oven and allow to cool for 30 minutes. Using the handle end of a wooden spoon or a meat fork, poke cake every inch or so with the handle of wooden spoon or tines of meat fork halfway into the cake. There is no set number of holes, but you want plenty of places to fill. Mix the raspberry gelatin with 2 cups of hot water until dissolved. Pour the Jello evenly over the cake, trying to fill the holes as much as you can.
In a small bowl, microwave the raspberry preserves until easy to spread, about 30 seconds. Pour the preserves over the top of the cake and spread evenly. Top with Cool Whip. Sprinkle the shredded coconut over the top. Refrigerate for at least 4 hours before serving.
Store leftovers in the refrigerator.
Personal Notes:
Personal Notes:
NUTRITION INFORMATION: Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 112Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 178mgCarbohydrates: 22gFiber: 1gSugar: 12gProtein: 1g

 

 

 

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