RASPBERRY ZINGER POKE CAKE

Instructions:

1. Preheat the oven to 350°F. Grease a 9×13-inch baking pan.
2. In a large bowl, mix together the cake mix, milk, oil, and eggs on low speed. Increase to medium and mix for 2 minutes.
3. Pour the batter into the prepared pan and bake for 35-40 minutes until a toothpick inserted in the center comes out clean.
4. Remove the cake from the oven and let it cool for 30 minutes. Use the end of a wooden spoon to poke holes all over the cake.
5. Mix the raspberry Jello with boiling water and pour it over the cake, ensuring the holes are filled with the Jello mixture.
6. Microwave the raspberry jam until soft and liquid, then spread it over the cake.
7. Refrigerate the cake for at least 2 hours.
8. In a small bowl, mix softened butter, powdered sugar, salt, and 1 tablespoon of milk until light and fluffy.
9. Add marshmallow creme and vanilla extract, mixing until well-blended. Spread this frosting over the chilled cake and sprinkle with shredded coconut.

Notes:

If the marshmallow creme is too sweet, consider substituting it with Cool Whip or fresh whipped cream for the frosting. Enjoy your Raspberry Zinger Poke Cake!