Blueberry Poke Cake
This Blueberry Poke Cake is a cool, creamy make-ahead dessert with smooth blueberry filling soaked into a soft white cake. Finished with whipped topping and buttery graham cracker crumbs, it is simple, crowd-sized, and full of blueberry flavor in every bite.
Ingredients
- 1 box white cake mix 18.25 ounces, prepared according to the package instructions
- 1 can blueberry pie filling 21 ounces
- 1 container whipped topping 8 ounces, thawed
- 2 tablespoons butter
- 3 tablespoons brown sugar
- 3 graham crackers crushed, not pulverized
- fresh blueberries optional, for serving
Instructions
- Prepare the white cake mix according to the package directions and bake it in a 13-by-9-inch pan, following the baking time listed on the box for your mix.
- Once the cake comes out of the oven, let it sit just long enough to safely handle the pan, then use a wooden skewer or the round end of a wooden spoon to make holes all over the warm cake about 1 inch apart.
- Put the blueberry pie filling in a blender and blend until liquified and smooth so it can sink into the holes instead of sitting on top in clumps.
- Pour the blended blueberry filling over the warm cake and use a spoon to gently spread it around and coax it into the holes without mashing the cake.
- Spread the thawed whipped topping evenly over the blueberry layer, waiting a few minutes first if the filling is still piping hot.
- Melt the butter, then stir it together with the brown sugar and crushed graham crackers.
- Sprinkle the buttery graham cracker mixture evenly over the whipped topping.
- Refrigerate the cake for at least 4 hours before serving so the filling settles into the cake and the layers become cool and creamy.
- Serve cold with additional fresh blueberries on top, if desired.
Notes
Cover the cake tightly and keep it in the refrigerator. It will hold nicely for a few days, though the graham cracker topping will soften as it sits; for a crispier topping, keep the graham cracker mixture separate and sprinkle it over individual servings. Serve cold and do not reheat.
Nutrition
Calories: 290kcal
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