Ingredients
- 1 box white cake mix (plus ingredients listed on the box: eggs, oil, water)
- 1 box (3 oz) raspberry flavored gelatin (Jell-O)
- 1 cup boiling water
- 1/2 cup cold water
- 1 container (8 oz) frozen whipped topping (like Cool Whip), thawed
- 1 cup sweetened shredded coconut
- 1 jar (10-12 oz) raspberry preserves (optional, for extra raspberry flavor)
Instructions
1️⃣ Prepare the Cake:
Preheat oven and prepare the white cake mix according to the package instructions. Bake in a 9×13-inch pan. Let the cake cool for 15-20 minutes.
2️⃣ Poke the Cake:
Using the handle of a wooden spoon, poke holes all over the cake about 1 inch apart.
3️⃣ Make the Gelatin:
In a bowl, dissolve the raspberry gelatin in 1 cup of boiling water. Stir in 1/2 cup cold water.
4️⃣ Pour the Gelatin:
Carefully pour the liquid gelatin evenly over the cake, letting it soak into the holes.
5️⃣ Add Raspberry Preserves (Optional):
If using, warm the raspberry preserves slightly and spread over the cake for extra raspberry goodness.
6️⃣ Chill:
Cover the cake and refrigerate for at least 2-3 hours or until completely chilled.
7️⃣ Frost and Top:
Spread the thawed whipped topping evenly over the chilled cake. Sprinkle the shredded coconut generously over the top.
8️⃣ Serve:
Slice and enjoy! Keep leftovers covered in the refrigerator.
If you’d like, I can give you tips to make it more like the Hostess Raspberry Zinger snack cakes! Want that? 🌴✨