Get ready for a burst of fruity flavor with this delightful raspberry zinger poke cake! It’s moist, creamy, and oh-so-refreshing—a perfect dessert for any occasion! 🍰🍇✨
Prep Time: 15 minutes
Cook Time: 30 minutes
Chill Time: 2 hours
Servings: 12
Ingredients:
– 1 box white cake mix (plus ingredients to prepare)
– 1 can (12 oz) raspberry pie filling
– 1 can (14 oz) sweetened condensed milk
– 1 cup whipped topping (like Cool Whip)
– 1/2 cup shredded coconut (optional)
– Fresh raspberries for garnish (optional) 🍇
Instructions:
1. Preheat your oven and prepare the white cake mix according to package instructions. Bake in a 9×13 inch pan.
2. Once baked, remove the cake from the oven and let it cool for about 10 minutes.
3. Using the handle of a wooden spoon, poke holes all over the top of the cake.
4. In a bowl, mix the sweetened condensed milk and raspberry pie filling. Pour this mixture evenly over the cake, allowing it to seep into the holes.
5. Let the cake cool completely, then spread the whipped topping over the top.
6. If desired, sprinkle shredded coconut on top and garnish with fresh raspberries.
7. Chill in the refrigerator for at least 2 hours before serving. Enjoy your refreshing raspberry zinger poke cake! 😍🍽️
Don’t forget to share your delicious creations! Happy baking! 🎉