Raspberry (Hostess) Zinger Cake

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Get it on Google Play


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 not boiling

1 jar (10 oz.) raspberry preserves

1 tub (8 oz.) Cool Whip, thawed

1 bag (7 oz.) shredded sweetened coconut


1. Bake the cake according to package directions using a 9×13-in. baking pan.

2. After the cake has baked, remove from the oven and allow to cool for 30 minutes.

3. Using the handle end of a wooden spoon end or thick end of a chop stick, poke cake every inch or so with the handle of wooden spoon/chop stick halfway into the cake. There is no set number of holes, but you want plenty of holes to fill.

4. Mix the raspberry gelatin with 2 cups of hot (not boiling) water until dissolved. Pour the Jello evenly over the cake, trying to fill the holes as much as you can.

5. In a small bowl, microwave the raspberry preserves until easy to spread, about 40 seconds. Pour the preserves over the top of the cake and spread evenly.

6. Top with Cool Whip. Sprinkle a thick layer of shredded coconut over the top. Refrigerate for at least 4 hours before serving. Store leftovers in the refrigerator

Bon Appetit!

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