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Blueberry Poke Cake

A low-effort, impressive dessert that combines a box mix cake, blueberry pie filling, and whipped topping for a moist, flavorful treat.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 4 hours 25 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Base Ingredients
  • 1 box 15.25 ounces white cake mix plus ingredients called for on the box (typically water, oil, and eggs)
  • 1 can 21 ounces blueberry pie filling Look for a 'lite' or 'no sugar added' version if desired.
Topping and Crunch Ingredients
  • 8 ounces whipped topping, thawed
  • 3 tablespoons butter, melted
  • 1/4 cup brown sugar
  • 1 cup graham crackers, crushed Crush fresh right before using for best texture.
  • 1/2 cup fresh blueberries, optional for garnish

Method
 

Baking the Cake
  1. Preheat your oven according to the temperature listed on the cake mix box.
  2. Prepare the white cake mix following the package instructions.
  3. Pour the batter into a greased 13×9 inch baking pan.
  4. Bake according to the package time, then check for doneness with a toothpick.
Poking Holes
  1. Remove the cake from the oven and let it cool for about 10 minutes.
  2. While it’s still warm, poke holes across the entire surface using a wooden spoon handle or a skewer.
Adding Blueberry Filling
  1. Blend the blueberry pie filling until smooth.
  2. Pour the filling over the warm cake, making sure it seeps into the holes.
Spreading Whipped Topping
  1. Let the cake cool completely before spreading the whipped topping evenly across the surface.
Adding Topping
  1. Combine melted butter, brown sugar, and crushed graham crackers in a small bowl.
  2. Sprinkle the mixture over the whipped topping.
Chilling
  1. Cover the cake tightly and refrigerate for at least 4 hours.
Garnishing
  1. Before serving, scatter fresh blueberries over the top.
  2. Slice the cake and serve cold.

Notes

For best results, allow the cake to chill for at least 4 hours. Leave the cake covered tightly in the refrigerator, it's fresh for up to 3 days.