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I love this delicious Blueberry Poke Cake recipe! Poke cakes are so great because they are extra moist and soft. Incredibly easy to make and perfect for Summer.
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Very good recipe! I’ve never heard of using a blender for the pie filling before!! Have made with blueberry and cherry pie fillings. Love the Graham cracker topping too! Thank you for the recipe!
Blueberry Poke Cake
This poke cake recipe uses boxed white cake mix, blueberry pie filling and Whipped cream topping. Super simple and will impress everyone for Summer gatherings.
This easy cake recipe goes together in no time and it is definitely a “wow” dessert. It’s so pretty and the flavor is just so light, delicate and refreshing.
Ingredients You Will Need:
(full amounts in recipe box below)
- Cake Mix – we use a white cake mix, but a yellow cake mix will work as well. We also talk about turning this into a lemon blueberry poke cake and give instructions below.
- Pie Filling – we used canned Blueberry pie filling , but feel free to make your own (stove top recipe shown below).
- Whipped Cream – Homemade or Store Bought.
- Topping – Graham Crackers, Brown Sugar and Butter.
How To Make Blueberry Poke Cake
- Bake boxed cake mix according to package instructions.
- Press holes in the baked cake and spread blueberry filling on top.
- Top with whipped cream.
- Sprinkle graham cracker mixture on top.
- Chill for 4 hours.
Lemon Blueberry Poke Cake:
One of our favorite alternative ways of making this is turning it into Lemon Blueberry Poke Cake. Simply change the cake to a boxed lemon cake mix or you can make our homemade lemon sheet cake and proceed with the directions. Instead of the crushed graham cracker topping, top with lemon zest and fresh blueberries.
Either way you make this will be absolutely delicious and perfect for Summer!
How To Make Homemade Blueberry Sauce:
We tend to always go for “easy” when sharing recipes, but also like to give options for homemade. Especially since blueberry pie filling is not a staple and most of you might not have it on hand. Making your own blueberry sauce is still easy just requiring fresh blueberries.
- 12 ounces fresh blueberries, rinsed
- 3 Tbsp sugar
- 1 Tbsp corn starch
- 1 Tbsp water
Directions
- In a medium pan, combine blueberries, sugar, flour and water.
- Cook over medium-high heat until mixture starts to bubble, continually stirring. Turn down heat to low and let simmer until the blueberries are softened.
- Cook until sauce thickens; around 10 minutes stirring frequently.
- Cool for 20 minutes and refrigerate until ready to use.
Tips & Tricks
The holes – make sure to poke the holes in the cake as soon as it comes from the oven. You want it hot. A wooden spoon is perfect to make the correct sized holes that hold the blueberry filling. The holes should be spaced about an inch apart. Seven or eight down and five or six across seems to be good.
Flavors – You could use any berry flavor you prefer. I really love Strawberry Poke Cake! Poke cakes are so simple but the flavors are amazing! Cakes with fruit filling taste so fresh and everyone will think you spent hours slaving away over it!
More Amazing Poke Cake Recipes
Add as Google Trusted SourceBlueberry Poke Cake
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 13×9 pan according to package instructions.
- Using a wooden skewer or the end of a wooden spoon, poke holes in the top of the cake while it is still warm.
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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Forgot to add that this was my first poke cake!!!
Awesome!
Just finished devouring this It was SOOO good! I’ve never made a white cake mix before. I used Pillsbury White and made it exactly as directed. I poured a little in a 4” mini pie pan to bake separately so I could see what this mix tastes like. It was very moist and had a wonderful flavor and a perfect texture in between fluffy and spongy. Baked the rest in a square pan so it wouldn’t be too flat. I didn’t use canned blueberry filling. I made my own which is very very quick and easy and also sugar free! Made my own whipped cream-also very quick and easy and also sugar free so the only unhealthy part is the cake
Because the blueberry filling wasn’t puréed in blender, it was thicker with blueberries and didn’t go as deep down in the holes. I liked that because more of the cake stayed soft and not soggy. I didn’t do the topping cuz I don’t like crunch on creamy desserts. I like the softness and creaminess of the whipped cream and cake! This was one of the best desserts I’ve ever eaten!! Thank you so much But now I’m worried I’m going to crave it all the time
Thank you Cat!
You have 3 different, conflicting instructions as to when to poke and top the cake. One says let it cool first, One says immediately because you want it hot, and one says for best results do it after a bit when it’s warm. Yikes which is it
Hi Cat. Hot/warm is better. The “let cool” should say “not piping hot so you don’t burn yourself”. Sorry for the confusion, I will correct that. Thanks!
Very good recipe! I’ve never heard of using a blender for the pie filling before!! Have made with blueberry and cherry pie fillings. Love the Graham cracker topping too! Thank you for the recipe!
Thank you Staci!
Does the topping of the graham crackers get soggy after a while, or should you keep it separate?
Hi Jill. It doesn’t get too soggy but if you are not planning on eating it right away, you could add the topping to just the serving amounts.
Your notes say to poke the holes right away, but the recipe says to cool the cake. Which way is right? Thanks.
Hi Heather. For best results poke the holes when the cake is still warm…doesn’t have to be hot right out of the oven, but don’t let it get completely cool.
Made this for a co-workers B-day, everyone loved it. Shared the reipe. This is so easy and yummy!
Thank you Peggy!
Absolutely delicious!! Will definitely make it again