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Raspberry Zinger Poke Cake -- Fantastic Dessert For Thanksgiving
Marie is making this beautiful cake as part of the Holiday Food Series. The recipe is for a regular cake but Marie substituted some of the ingredients with sugar free ingredients. It was very wonderful. We both enjoyed it very much.
Raspberry Zinger Poke Cake
INGREDIENTS
• 1 box (18.25oz.) white cake mix
• Ingredients listed on box to prepare cake
• 1 box (3 oz.) raspberry flavored Jello
• 2 cups hot water
• 1 jar (10 oz.) raspberry preserves
• 1 tub (8 oz.) Cool Whip, thawed
• 1 bag (7 oz.) shredded coconut
INSTRUCTIONS
1. Bake the cake according to package directions using a 9x13-in. baking pan.
2. After the cake has baked, remove from the oven and allow to cool for 30 minutes.
3. Poke cake every inch or so with the handle of wooden spoon or tines of meat fork halfway into the cake.
4. Mix the raspberry Jello with 2 cups of hot water until dissolved.
5. Pour the Jello evenly over the cake, trying to fill the holes as much as you can.
6. In a small bowl, microwave the raspberry preserves until easy to spread, about 30 seconds.
7. Pour the preserves over the top of the cake and spread evenly.
8. Top with Cool Whip.
9. Sprinkle the shredded coconut over the top.
10. Refrigerate for at least 4 hours before serving.
I made this sugar free by using sugar free cake mix, raspberry preserves, jello mix and whipped topping