Raspberry Zinger Cake
Indulge in the delightful Raspberry Zinger Cake, a nostalgic treat that brings back memories of beloved snack cakes with a refreshing twist. Perfect for birthdays, potlucks, or simply as a sweet indulgence, this cake features moist raspberry-infused layers topped with creamy frosting that will impress your friends and family. Each bite is a burst of flavor, making it an irresistible dessert for any occasion. With its vibrant colors and delicious taste, this easy-to-make cake is sure to be a crowd-pleaser.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 18.25 oz white cake mix
- 1 cup milk
- 3 eggs
- 1/2 cup vegetable oil
- 3.4 oz raspberry Jello
- 1 cup boiling water
- 18 oz seedless raspberry jam
- 1/2 cup softened butter
- 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
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking pan.
- Combine cake mix, milk, vegetable oil, and eggs in a bowl; mix until smooth.
- Pour batter into the pan and bake for 35–40 minutes or until a toothpick comes out clean.
- Cool for 30 minutes; poke holes in the cake using a wooden spoon.
- Dissolve raspberry Jello in boiling water; pour over the cake to infuse flavor.
- Microwave jam until soft; spread over the cooled cake.
- Refrigerate for at least two hours.
- Beat butter, powdered sugar, salt, and milk until fluffy; fold in marshmallow creme.
- Frost the chilled cake and top with shredded coconut.
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 320
- Sugar: 34g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Find it online: https://teffrecipes.com/raspberry-zinger-cake/