Total Time
40mins
Prep 10 mins
Cook 30 mins

This cake is so easy to make and is one of my DH's favorite. Tastes better than a zinger that you remember as a child... or even now.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F Grease bottom only of 13x9 pan.
  2. Prepare cake batter by beating cake mix, water, oil and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes.
  3. Stir in the raspberry jello powder.
  4. Pour into prepared pan (13x9).
  5. Bake aproximately 30 minutes or until golden brown (follow baking time on cake box).
  6. Remove cake from oven and immediately poke holes all over the cake with a fork and then pour the condensed milk all over the top;.
  7. spread raspberry preserves over that and let the cake cool completely. (optional: add 1 Tbls Chambord raspberry liquer to preserves).
  8. Top with Cool Whip and then sprinkle with coconut.
Most Helpful

5 5

Soooo good! I love raspberry zingers & this tastes just like them.

4 5

Quick, easy and tasty.

5 5

Okay, hands down, this is a totally delicious cake, especially if you love raspberry and coconut or red zingers like me! You could definitely make this in two 9 inch round cake pans (I did as a very special birthday cake for someone). Absolutely scrumptious! I can't wait to have an excuse to make this cake again!!!