Tuesday, January 28, 2014

Blueberry Poke Cake

Poke cakes are so much fun to make. They are moist and delicious, and the flavor options are endless. I wanted to make a cake the other day, so I used what I had on hand and came up with this Blueberry Poke Cake. 


My son said it was one of the best cakes he had ever had. 



Blueberry Poke Cake
Ingredients needed are a White Cake Mix, Cheesecake Pudding Mix (Vanilla would be good too), and for the Blueberry topping you need... Blueberries, Sugar, Lemon Juice, Cinnamon, and Cornstarch. 


Blueberry Poke Cake
Mix up and bake the cake according to directions on the package. Immediately poke holes in the cake with the handle of a wooden spoon. Let cool.


Blueberry Poke Cake
While the cake is cooling or baking... Make the blueberry topping. Cool the blueberry sauce slightly. 


Blueberry Poke Cake
Mix pudding according to directions (1 box of mix plus 2 cups of milk). Pour on top of cake, make sure the pudding fills up all the holes. Let the pudding set slightly. You can put in the refrigerator for this step. 


Blueberry Poke Cake
Put the blueberry topping on the cake. Let the topping set. You can place it back in the refrigerator and take it out 20-30 minutes before serving. 





Blueberry Poke Cake

1 White Cake Mix
1 small pkg. Cheesecake or Vanilla Pudding Mix (I am sure you could use the large package of pudding for a more creamy topping and it will be delicious)

Mix up and bake the cake according to directions on package. Poke holes in the cake with the handle of a wooden spoon while the cake is still warm. Let the cake cool. 

Mix pudding according to directions and pour over cake. Make sure all the holes get filled with the pudding. Let pudding set slightly.

Pour blueberry topping over cake. You can place it in the refrigerator so the topping will set up completely. Remove from refrigerator 20-30 minutes before serving. 


Blueberry Topping

2 cups Blueberries, frozen or fresh
1/2 cup Water
1/2 cup Sugar
2 tablespoons Cornstarch
Dash of Cinnamon
Dash of Salt
1 tablespoon Lemon Juice

Put blueberries and water into a sauce pan and heat over medium heat until berries are thawed and mixture starts to boil. 

Mix together the sugar, cornstarch, cinnamon, and salt. Add the sugar mixture to the blueberries. Cook and stir until the sauce thickens and no longer milky looking. Remove from heat and add the lemon juice. Let the sauce cool.





4 comments:

  1. Could you use canned blueberry topping?

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    1. Canned blueberry topping should work just fine for this. I haven't used it myself, but if you give it a try, let us know how it works.

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  2. Thanks for sharing a great recipe. I made it for a large gathering and it was a big hit. Lots of women asking who brought it and lots of men going back for seconds.
    I used fresh blueberries and that's why people were loving it. I'd leave the canned pie filling in the pantry for this one.

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    Replies
    1. Thank you so much for the feed back. I am glad everyone enjoyed the cake!

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