Description
Indulge in the delightful flavors of Raspberry Zinger Cake, a sweet treat that perfectly balances the tartness of raspberries with creamy frosting and a sprinkle of coconut. This nostalgic dessert is reminiscent of classic snack cakes, making it an ideal choice for birthdays, potlucks, or just when you’re craving something special. With its moist raspberry-infused cake layered with vibrant jam and topped with fluffy frosting, this cake will leave your guests asking for seconds.
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 raspberry jam (seedless)
- 1/2 cup butter (softened)
- 2 cups powdered sugar
- 1 Tbsp milk
- pinch salt
- 10 oz jar vegan marshmallow creme
- 1/2 tsp vanilla extract
- 7 oz sweetened shredded coconut
Instructions
- Preheat your oven to 350°F and grease a 9×13-inch baking pan.
- In a bowl, combine the white cake mix, milk, eggs, and vegetable oil. Mix until smooth.
- Pour the batter into the prepared pan and bake for 35-40 minutes until golden and a toothpick comes out clean.
- After cooling for 30 minutes, poke holes in the cake using a wooden spoon handle.
- Dissolve raspberry Jello in boiling water and pour over the cake to fill the holes.
- Microwave the raspberry jam until warm and spread over the cake.
- Refrigerate for at least 2 hours to set.
- For the frosting, blend softened butter with powdered sugar and a pinch of salt before adding vegan marshmallow creme and vanilla extract.
- Frost the chilled cake and top with shredded coconut.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (110g)
- Calories: 280
- Sugar: 34g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 35mg