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    Home » Recipes » Dessert

    March 17, 2021

    Raspberry Zinger Cake

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    This Raspberry Zinger Cake is just like the Hostess packaged treat in 9x13 pan form! Moist white cake, smooth filling, a little coconut and a touch of raspberry flavor come together to make this dreamy dessert so so SO good!

    Jump to Recipe
    Piece of Raspberry Zinger Cake on a white plate

    Wanna know a little secret?? Two of the most visited recipes here at Dance Around the Kitchen are Hostess copycats. Yep, that's right. The Twinkie Cake and the Ding Dong Cake are both big winners and if you've ever tried them, you aren't really surprised at all.

    So, naturally, I thought about other Hostess products that are hugely popular and the Raspberry Zingers come to mind. I've always thought they were so pretty and vibrantly colored, so I gave it a go. And I'm SOOOO glad I did!

    Ingredients Needed

    • White Cake Mix + ingredients needed to make the cake (most brands say egg whites, oil & water)
    • Raspberry Gelatin - Or change it up!! Prefer strawberry or cherry?! Go for it!
    • Flour
    • Milk
    • Salt
    • Sugar
    • Butter
    • Shortening
    • Vanilla
    • Sweetened Shredded Coconut
    • Whipped Topping (homemade or store-bought)

    How to Make Raspberry Zinger Cake

    First, bake the cakes!

    Be sure to prepare the pans correctly before baking. You'll want one 9x13 pan that is just greased and the other lined with parchment paper. The parchment paper will be super helpful once you're ready to put the cake together!

    prepared cake batter in a glass bowl with a whisk
    Mix the cake batter according to package instructions.
    cake batter being poured into a greased 9x13 inch pan with a measuring cup
    Scoop half of the batter into a greased 9x13 pan and the other half into a parchment lined pan.
    a baked cake being poked with a fork
    Bake, then poke both cakes with a fork.
    pink gelatin powder being poured into a bowl of hot water
    Mix hot water and all but 1 tablespoon gelatin powder.
    liquid gelatin being brushed over cake with holes in it
    Brush over the cakes.
    two completely jello covered cakes ready to go into the fridge.
    Refrigerate!

    Next, make the filling.

    In order to have a super smooth filling, be sure you're keeping a close eye on the milk + flour mixture. It's important to whisk constantly to avoid clumps.

    milk and flour in a large pot on the stove being whisked
    Whisk together the flour and milk and cook on low heat, stirring constantly.
    thick flour mixture in a pot
    Once thick, remove from the heat.
    thick flour mixture poured onto a plate to cool
    Let cool completely.
    butter, sugar, and shortening added to a stand mixer bowl
    Add remaining ingredients to bowl of stand mixer until well-combined.
    cooled flour/milk mixture being added to the mixing bowl
    Add the cooled flour/milk mixture and beat for a few minutes, until smooth and creamy.
    filling layer being smoother over the bottom piece of cake
    Spread over the cake (with no parchment paper).

    Put it all together!!

    Seeing all of the tasty components come together is the fun part!! Just be sure that the cakes are completely cooled before moving on to this step.

    second layer of cake placed on top of the filling layer with the parchment being removed.
    Carefully lay the other cake over the filling, gelatin side down and peel off the parchment paper.
    whipped topping being spread over the top of the cake.
    Top with whipped topping.
    pink shredded coconut being sprinkled over the cake
    Combine remaining gelatin, coconut and water in a bowl then sprinkle over the cake.
    finished raspberry zinger cake ready to serve
    Refrigerate until ready to serve!

    This cake is GOOD, you guys. It does have a few steps, but I can promise it's totally worth it. I like to think of this cake as a combo of a poke cake and a layer cake....the best of BOTH worlds!

    What Hostess or Little Debbie creation should I "copycat" next?! Tell me in the comments below! Until then, one more close-up of this beauty! (insert alllll the heart eyes here!)

    Connect with Dance Around the Kitchen!

    Follow along on Pinterest, Instagram and Facebook so you never miss a recipe!! And as always, thank you for following along with my blog, making my recipes, liking and sharing on social media and any other way you support Dance Around the Kitchen!  -Kelsey

    Piece of Raspberry Zinger Cake on a white plate

    Raspberry Zinger Cake

    kelsey
    Moist white cake, smooth filling, a little coconut and a touch of raspberry flavor come together to make this dreamy dessert so so SO good!
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    Prevent your screen from going to sleep.
    Prep Time 30 mins
    Cook Time 15 mins
    Cooling Time 1 hr 30 mins
    Course Dessert
    Servings 20 pieces

    Ingredients
      

    Cake

    • 1 box white cake mix + ingredients to prepare
    • 1 3 oz pkg raspberry gelatin divided
    • ¾ c boiling water

    Filling

    • 5 tablespoon flour
    • 1 c milk
    • ½ c shortening
    • ½ c butter
    • 1 c sugar
    • ½ teaspoon salt
    • 1 teaspoon vanilla

    Topping

    • 1 8 oz tub whipped topping
    • 1 c coconut
    • ½ tablespoon water

    Instructions
     

    Make the Cake

    • Preheat oven to 350°F and gather two 9x13" pans.
    • Prepare one pan with cooking spray and line the other pan with parchment paper.
    • Prepare the cake mix according to box instructions and evenly divide the batter between the two pans.
    • Bake for about 15 minutes, or until cakes are done. Poke holes in each cake with a fork.
    • Remove 1 tablespoon raspberry gelatin powder from the bag and set aside. Add the remaining gelatin to the ¾ cup boiling water and stir until dissolved. Brush over both cakes and refrigerate to cool.

    Make the Filling

    • In a saucepan, mix flour and milk with a whisk.
    • Bring to a boil, stirring constantly, until thick; remove from the heat and let cool.
    • In a large bowl (or stand mixer with a whisk attachment), beat the shortening, butter, sugar, salt and vanilla until fluffy.
    • Add the cooled milk mixture and beat until smooth, about 5 minutes.
    • Spread the filling over the cake in the pan (without parchment paper).

    Assemble

    • Place the other cake over the filling, raspberry side down, and remove the parchment paper.
    • Spread the whipped topping on the cake evenly.
    • In a small bowl, stir together the 1 tablespoon raspberry gelatin, ½ tablespoon water and coconut until well-combined and sprinkle it on top.
    • Refrigerate until ready to serve.
    Keyword cake, layer cake
    Tried this recipe?Follow me at @dancearoundthekitchen.kelsey and let me know how you liked it!

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    • Almond Brownies
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    about kelsey

    About Kelsey

    Combining my love for food and family is a pretty easy calculation. Almost all family gatherings include food… After all, a party without cake is just a meeting right? Read more...

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    Hi, I'm Kelsey! I am a wife, mother and BFFs with my KitchenAid mixer, happy to bring you easy meals and decadent desserts! Welcome to my blog!

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