Gluten-Free Raspberry Zinger Cake

Gluten-Free Raspberry Zinger Cake---

One of the treats I truly miss is snack cakes (i.e. Twinkies, Ho Hos, Zingers). I found this recipe from a blog called Confessions of a Cookbook Queen, and decided to make a gluten free version. My gluten free version tastes exactly like a Raspberry Zinger (at least how I remember one tasting), however, whereas the original recipe does not call for this, I had to refrigerate mine. This is just as delicious, but must be served chilled. Enjoy!

Let's make some Gluten-Free Raspberry Zinger Cake!!

INGREDIENTS:

Cake:

2 boxes gluten free yellow cake mix, we used Gluten-Free Betty Crocker
2 (5.1 oz.) instant vanilla pudding mix
2 cups milk
1 cup butter, melted
8 eggs

Raspberry Coating:

1 (6 oz.) box Raspberry Jello
3 cups boiling water
3 cups sweetened coconut, shredded

Frosting:

1 cup salted butter, softened
1/2 cup heavy whipping cream
1 tbsp. vanilla, gluten-free
1 (14 oz.) jar Fluff (this is designated gluten-free)
1 (2 lb) bag powdered sugar

DIRECTIONS:

Preheat oven to 350 degree F.
In a large mixing bowl combine cake mix and milk. Beat on medium for a minute or two. Add pudding mix and melted butter. Mix thoroughly.

Spread evenly in 3 prepared pans and bake for 25 minutes, or until toothpick inserted in center comes out clean. Remove and let cool completely.

Prepare coating: Put jello into a medium mixing bowl, add boiling water. Whisk. Set in refrigerator for around 20 to 25 minutes until slightly thickened.

Return cakes to pans. Poke holes into cake layers. Pour jello on cake, coating cake. Gently press coconut onto the top of each cake. Place in fridge for 2 hours.

Prepare filling/frosting: In a medium mixing bowl, add whipping cream, butter, and vanilla. Cream on medium with hand mixer. Add Fluff. Cream. Slowly add powdered sugar. Beat until mixed.