Description

Indulge in the delightful Raspberry Zinger Cake, a nostalgic treat that captures the essence of your favorite snack cakes. This easy-to-make dessert is perfect for birthdays, picnics, or any gathering where you want to impress friends and family. With its moist raspberry flavor complemented by creamy frosting and a sprinkle of coconut, this cake is sure to be a crowd-pleaser. Whether you’re an experienced baker or trying your hand at baking for the first time, this recipe guarantees a delicious result that’s both visually appealing and bursting with flavor.

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 water (boiling)
18 oz jar raspberry jam (seedless)
1/2 cup butter (softened)
2 cups powdered sugar
1 Tbsp milk
pinch salt
10 oz jar vegan marshmallows creme
1/2 tsp vanilla extract
7 oz sweetened shredded coconut

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Instructions

1. Preheat the oven to 350°F and grease a 9×13-inch baking pan.
2. In a large bowl, combine white cake mix, milk, vegetable oil, and eggs; mix until smooth.
3. Pour batter into the prepared pan and bake for 35-40 minutes. Check doneness with a toothpick.
4. Allow cooling for 30 minutes, then poke holes in the cake using the end of a wooden spoon.
5. Mix raspberry Jello with boiling water and pour over the cooled cake to fill the holes.
6. Spread warmed raspberry jam over the top of the cake.
7. Refrigerate for at least 2 hours before frosting.
8. Beat together softened butter, powdered sugar, salt, and milk to create frosting; add vegan marshmallow creme and vanilla extract until blended.
9. Frost the chilled cake and sprinkle sweetened shredded coconut on top.

Prep Time: 25 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 34g
Sodium: 150mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg