Description

Indulge in the delightful Raspberry Zinger Cake, a vibrant twist on a classic dessert that brings together moist cake layers, sweet raspberry flavor, and creamy frosting. This nostalgic treat is perfect for any occasion—from birthdays to potlucks—offering a burst of fruity goodness topped with shredded coconut for an extra touch. With simple ingredients and straightforward instructions, this cake is sure to impress both novice and experienced bakers alike. Enjoy it with fresh berries or whipped cream for an added layer of deliciousness!

Ingredients

Scale

18.25 oz box white cake mix
1 cup milk
3 eggs
1/2 cup vegetable oil
3.4 oz box raspberry Jello
1 cup boiling water
18 oz jar seedless raspberry jam
1/2 cup softened butter
2 cups powdered sugar
1 Tbsp milk
pinch salt
10 oz jar vegan marshmallow crème
1/2 tsp vanilla extract
7 oz sweetened shredded coconut

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Instructions

Preheat your oven to 350°F and grease a 9×13-inch baking pan.
In a mixing bowl, combine cake mix, milk, vegetable oil, and eggs. Mix on low speed until blended, then increase to medium for about 2 minutes.
Pour batter into prepared pan and bake for 35-40 minutes or until a toothpick comes out clean.
Cool the cake for 30 minutes, then poke holes all over the surface using a wooden spoon.
Dissolve raspberry Jello in boiling water and pour over the cooled cake.
Warm the raspberry jam in the microwave and spread it over the Jello layer.
Refrigerate for at least two hours.
For frosting, beat softened butter, powdered sugar, and milk until fluffy. Mix in vegan marshmallow crème and vanilla extract.
Frost the chilled cake generously and top with shredded coconut.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (80g)
Calories: 280
Sugar: 33g
Sodium: 180mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg