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    Home » Desserts

    Blueberry Poke Cake

    Published: Jan 28, 2014 · Modified: Jul 17, 2022 by Keri Hix

    218 shares
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    Poke cakes are so much fun to make. They are moist and delicious, and the flavor options are endless. I wanted to make a cake the other day, so I used what I had on hand and came up with this Blueberry Poke Cake.

    Blueberry Poke Cake
Blueberries tops off a white cake and pudding.

    My son said it was one of the best cakes he had ever had.

    Blueberry Poke Cake

    Ingredients needed are

    A White Cake Mix, Instant Cheesecake Pudding Mix (Vanilla would be good too), and for the Blueberry topping you need... Blueberries, Sugar, Lemon Juice, Cinnamon, and Cornstarch.

    Blueberry Poke Cake

     Mix up and bake the cake according to the directions on the package. Immediately poke holes in the cake with the handle of a wooden spoon. Let cool.

    Blueberry Poke Cake

     While the cake is cooling or baking... Make the blueberry topping. Cool the blueberry sauce slightly.

    Blueberry Poke Cake

     Mix the instant pudding according to directions (1 box of mix plus 2 cups of milk). Pour on top of the cake, and make sure the pudding fills up all the holes. Let the pudding set slightly. You can put it in the refrigerator for this step.

    Blueberry Poke Cake

    Put the blueberry topping on the cake. Let the topping set. You can place it back in the refrigerator and take it out 20-30 minutes before serving.

    Blueberry Poke Cake

    1 White Cake Mix
    1 small pkg. Cheesecake or Vanilla Instant Pudding Mix (I am sure you could use the large package of pudding for a more creamy topping and it will be delicious)

    Mix up and bake the cake according to the directions on the package. Poke holes in the cake with the handle of a wooden spoon while the cake is still warm. Let the cake cool.

    Mix pudding according to directions and pour over cake. Make sure all the holes get filled with the pudding. Let pudding set slightly.

    Pour blueberry topping over the cake. You can place it in the refrigerator so the topping will be set up completely. Remove from refrigerator 20-30 minutes before serving.

    Blueberry Topping

    2 cups Blueberries, frozen or fresh
    ½ cup Water
    ½ cup Sugar
    2 tablespoons Cornstarch
    Dash of Cinnamon
    Dash of Salt
    1 tablespoon Lemon Juice

    Put blueberries and water into a saucepan and heat over medium heat until berries are thawed and the mixture starts to boil.

    Mix together the sugar, cornstarch, cinnamon, and salt. Add the sugar mixture to the blueberries. Cook and stir until the sauce thickens and is no longer milky looking. Remove from heat and add the lemon juice. Let the sauce cool.

    Blueberry Poke Cake

    a single slice of white cake with a blueberry topping.

    Blueberry Poke Cake

    Poke cakes are so much fun to make. This Blueberry Poke Cake is moist and delicious and a huge hit at parties.
    5 from 1 vote
    Print
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Cool Time: 30 minutes
    Total Time: 1 hour 30 minutes
    Servings: 12 Servings
    Author: Keri Hix

    Ingredients

    • 1 White Cake Mix
    • 1 small pkg. Cheesecake or Vanilla Instant Pudding Mix
    • 2 cups Blueberries frozen or fresh
    • ½ cup Water
    • ½ cup Sugar
    • 2 tablespoons Cornstarch
    • Dash of Cinnamon
    • Dash of Salt
    • 1 tablespoon Lemon Juice

    Instructions

    • Mix up and bake the cake according to directions on package. Poke holes in the cake with the handle of a wooden spoon while the cake is still warm. Let the cake cool.
    • Put blueberries and water into a sauce pan and heat over medium heat until berries are thawed and mixture starts to boil.
    • Mix together the sugar, cornstarch, cinnamon, and salt. Add the sugar mixture to the blueberries. Cook and stir until the sauce thickens and no longer milky looking. Remove from heat and add the lemon juice. Let the sauce cool.
    • Mix pudding according to directions and pour over cake. Make sure all the holes get filled with the pudding. Let pudding set slightly.
    • Pour blueberry topping over cake. You can place it in the refrigerator so the topping will set up completely. Remove from refrigerator 20-30 minutes before serving.

    Notes

    (I am sure you could use the large package of pudding for a more creamy topping and it will be delicious)
    Click here to add your own private notes.
    Tried this Recipe? Pin it for Later!Mention @CookThisAgain or tag #cookthisagainmom!
    Blueberry Poke Cake

    ...

    More Dessert Recipes

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    218 shares
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    Reader Interactions

    Comments

    1. cookthisagainmom

      July 14, 2016 at 10:53 am

      Thank you!

    2. Jessie @ The Acquired Sass

      June 15, 2016 at 1:09 pm

      This is mouthwatering. I may try this with lemon pudding, I love the blueberry & lemon combination in the summer, it always seems so fresh to me! I pinned this!

      • cookthisagainmom

        June 15, 2016 at 3:59 pm

        Thanks! I bet it would be delicious with lemon pudding! Let me know how it works out. 🙂

    3. Katie

      June 10, 2016 at 11:38 am

      Looks delicious! I'll have to try it out. I'm not a huge fan of blueberries, but this makes me want to eat them 🙂

      • cookthisagainmom

        June 10, 2016 at 1:28 pm

        Thanks! This recipe works great with strawberries, too! 🙂

    4. Anonymous

      June 20, 2015 at 10:33 pm

      I used fresh strawberries, as they are in season here right now, and this is simply fabulous and I'm sure with blueberries, raspberries or any fresh fruit could work
      thanks for sharing

      • Cook This Again

        June 20, 2015 at 11:05 pm

        Thank you so much for the feedback. I will have to try it with strawberries, I happen to have some I need to use. I am so glad you liked the recipe. 🙂

    5. Anonymous

      August 10, 2014 at 1:39 am

      Thanks for sharing a great recipe. I made it for a large gathering and it was a big hit. Lots of women asking who brought it and lots of men going back for seconds.
      I used fresh blueberries and that's why people were loving it. I'd leave the canned pie filling in the pantry for this one.

      • Cook This Again

        August 10, 2014 at 2:57 am

        Thank you so much for the feed back. I am glad everyone enjoyed the cake!

    6. Jeanine

      January 30, 2014 at 7:32 am

      Could you use canned blueberry topping?

      • Cook This Again

        January 30, 2014 at 4:16 pm

        Canned blueberry topping should work just fine for this. I haven't used it myself, but if you give it a try, let us know how it works.

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    Hi! My name is Keri.

    I am the mom behind Cook This Again, Mom! and I love to cook! Well, most of the time I do.

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