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Raspberry Zinger Cake


When I was a girl, I used to love Raspberry Zingers. Here's a recipe you might enjoy based on such wonders! Recipe slightly adapted from Confessions of a Cookbook Queen.

1 box yellow cake mix with pudding
5.1 oz box instant vanilla pudding
1 cup water
1/2 cup butter, melted
4 eggs, beaten
3 oz. box raspberry jello
2 cups boiling water
2 cups sweetened shredded coconut
2 tablespoons cornstarch

Frosting:
1/4 cup salted butter, softened
1/8 cup heavy whipping cream
1 teaspoon vanilla extract
3.5 oz. jar marshmallow creme
1 1/2 cups powdered sugar

Preheat oven to 350 degrees. Prepare 2 round cake pans lined with wax paper and sprayed with cooking spray. In a large bowl, combine eggs and butter. Add water, pudding mix, and cake mix. Beat on medium speed for 2-3 minutes, until batter is smooth and thick. Spread evenly in prepared pans. Bake for 20-25 minutes until tops spring back when touched or when toothpick inserted in center of cake comes out clean. Let cake cool for 10 minutes, and then turn out onto wire racks until completely cool. 

In small bowl, stir jello into boiling water until dissolved. Place in a large shallow pan and refrigerate until slightly thickened, about 20 minutes. Toss coconut with cornstarch to coat. 

Dip cooled cakes into thickened jello mixture, working quickly so the cakes don't get soggy and fall apart. Gently press the coconut onto the top of each cake. Place cakes on wire racks to set, about 2 hours. 

Prepare frosting in a medium bowl. Beat butter, whipping cream and vanilla on medium speed. Add marshmallow cream and beat until smooth. Slowly beat in powdered sugar until just mixed together. Increase speed to high for one minute until frosting is fluffy. Frost the bottom layer of cake, then carefully place top layer on frosting. Serves 10-12.
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