Blueberry Poke Cake

Name: Blueberry Poke Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 18.25 oz white cake mix, prepared to package instructions; 21 oz blueberry pie filling; 8 ounce whipped cream (thawed); 2 tablespoons butter; 3 tablespoons brown sugar; 3 graham crackers (crushed)

Disclaimer: This post may contain affiliate links.

Jump to Recipe

I love this delicious Blueberry Poke Cake recipe! Poke cakes are so great because they are extra moist and soft. This is another awesome cake that is made from a box mix. No one will ever think this came from a box!

Blueberry Poke Cake

Serves 12-15

Ingredients

1 (18.25 ounce) package white cake mix, prepared to package instructions
1 (21-ounce) can blueberry pie filling
8 ounce whipped cream, thawed
2 tablespoons butter
3 tablespoons brown sugar
3 graham crackers, crushed

Directions

Bake cake in 13×9 pan according to package instructions. Allow to cool.
Using a wooden skewer or the end of a wooden spoon, poke holes in the top of the cake.
In a blender, liquify the blueberry pie filling. Then pour the blueberry filling over the cake, using a spoon to work it into the holes.
Top the blueberry filling with whipped cream.
Melt butter and mix together with brown sugar and crushed graham crackers. Sprinkle this over the top of the poke cake.
Chill for 4 hours before serving.
When it’s time to serve, top with additional blueberries, if desired.

Blueberry Poke Cake

Published By Jill

I love this delicious Blueberry Poke Cake recipe! Poke cakes are so great because they are extra moist and soft.

No ratings yet

Print Recipe Pin Recipe Rate this Recipe

Prep Time 15 mins

Cook Time 30 mins

Chill 4 hrs

Total Time 45 mins

Course Dessert

Cuisine American

Servings servings

Calories 273 kcal

Ingredients

18.25 oz white cake mix, prepared to package instructions
21 oz blueberry pie filling
8 ounce whipped cream thawed
2 tablespoons butter
3 tablespoons brown sugar
3 graham crackers crushed

Instructions

Bake cake in 13x9 pan according to package instructions. Allow to cool.
Using a wooden skewer or the end of a wooden spoon, poke holes in the top of the cake.
In a blender, liquify the blueberry pie filling. Then pour the blueberry filling over the cake, using a spoon to work it into the holes.
Top the blueberry filling with whipped cream.
Melt butter and mix together with brown sugar and crushed graham crackers. Sprinkle this over the top of the poke cake.
Chill for 4 hours before serving.
When it's time to serve, top with additional blueberries, if desired.

Nutrition

Calories: 273kcalCarbohydrates: 52gProtein: 2gFat: 6gSaturated Fat: 3gCholesterol: 15mgSodium: 277mgPotassium: 97mgFiber: 1gSugar: 33gVitamin A: 160IUVitamin C: 0.2mgCalcium: 106mgIron: 1.1mg

Tried this recipe?Mention @kitchenfunwithmy3sons or tag #kitchenfunwithmy3sons!