Description
This Blueberry Poke Cake is a delightful dessert featuring a moist white cake infused with sweet blueberry filling. Poked holes allow the blueberry filling to soak deep into the cake for maximum flavor. Topped with creamy whipped cream and a crunchy brown sugar-graham cracker crumble, this chilled treat is perfect for any occasion.
Ingredients
Scale
For the Cake
- 18.25 oz white cake mix, prepared according to package instructions
For the Blueberry Filling
- 21 oz blueberry pie filling
For the Topping
- 8 oz whipped cream, thawed
- 2 tablespoons butter
- 3 tablespoons brown sugar
- 3 graham crackers, crushed
Instructions
- Bake the Cake: Preheat your oven and bake the white cake mix in a 13×9 inch pan following the package instructions until golden and a toothpick comes out clean.
- Make Holes: While the cake is still warm, use a wooden skewer or the end of a wooden spoon to poke holes evenly across the entire surface of the cake. This allows the blueberry filling to soak in deeply.
- Liquify Blueberry Filling: Pour the blueberry pie filling into a blender and blend until smooth and liquid-like. Then slowly pour this over the cake, using a spoon to help work the filling into all the holes.
- Add Whipped Cream: Evenly spread the thawed whipped cream over the blueberry-soaked cake surface to create a creamy layer.
- Prepare Topping: Melt the butter in a small pan or microwave, then stir in the brown sugar and crushed graham crackers until combined. Sprinkle this crumb mixture evenly over the whipped cream layer.
- Chill: Refrigerate the cake for at least 4 hours to allow the flavors to meld and the cake to set perfectly.
- Serve: When ready to serve, optionally top with fresh blueberries for an extra burst of flavor and color.
Notes
- Make sure the cake is warm when poking holes to ensure the filling seeps in properly.
- Chilling the cake enhances the flavor and texture; try not to skip this step.
- For a richer topping, you can use homemade whipped cream or cream cheese frosting instead of whipped cream.
- Use fresh blueberries as a garnish for a fresh, vibrant touch.
- Store leftovers covered in the refrigerator and consume within 3 days for best quality.
