Description

This delightful Raspberry Zinger Cake features a light and fluffy texture, a burst of raspberry flavor, and a creamy topping. Perfect for parties or a delicious treat at home.

Ingredients

Scale

1 box white cake mix + ingredients to prepare
1 3-ounce package raspberry gelatin divided
3/4 cup boiling water
5 tablespoon flour
1 cup milk
1/2 cup shortening
1/2 cup butter
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
1 8-ounce tub whipped topping
1 cup sweetened shredded coconut
1/2 tablespoon water

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F and prepare two 9×13" pans.
Spray one pan with cooking spray and line the other with parchment paper.
Follow the cake mix instructions to prepare the batter, then divide it evenly between the two pans.
Bake for about 15 minutes until done, then poke holes in both cakes using a fork.
Set aside 1 tablespoon of raspberry gelatin. Combine the remaining gelatin with 3/4 cup boiling water and stir until dissolved.
Brush the gelatin mixture over both cakes and refrigerate to cool.

Notes

Ensure the cake is completely cooled before brushing with gelatin for best results.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For extra flavor, try adding fresh raspberries as a topping.

Nutrition

Serving Size: 1 slice
Calories: 245
Sugar: 18g
Sodium: 150mg
Fat: 11g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 3g
Cholesterol: 25mg