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This Raspberry Zinger Poke Cake will be the talk of every potluck, family reunion, and cookout this summer! Bake the cake according to package directions using a 9×13-in. baking pan. After the cake has baked, remove from the oven and allow to cool for 30 minutes.
Ingredients. 1 1 box (18.25oz.) white cake mix. 2 Ingredients listed on box to prepare cake. 3 1 box (3 oz.) raspberry flavored gelatin (Jello) 4 2 cups hot water. 5 1 jar (10 oz.) raspberry preserves. 6 1 tub (8 oz.) Cool Whip, thawed. 7 1 bag (7 oz.) shredded coconut.
Poke around your cupboard and freezer and you’ll probably find everything you need to make a classic “poke” cake. Some things just get easier. Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13×9-inch pan.
For some summer fun, be sure to try my watermelon poke cupcakes! I happen to love raspberry, but other flavors that would rock with this are lemon, similar to our lemon curd poke cake, blackberry, cherry, and even orange works great like my orange and lemon poke cake, a citrus lovers dream.
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