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
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
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.
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