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Lemon Blueberry Poke Cake
Serves 12
20 mins prep
25 mins cook
45 mins total
Blueberry Lemon Poke Cake is a refreshing treat, perfect for any time of the year. It's a lemony cake topped with creamy lemon pudding, blueberry pie filling and Cool Whip. Easy and delicious!
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Preheat oven to 350°F
Prepare the cake mix according to the package directions, adding 2 tablespoons of fresh lemon juice to the batter. (or substitute lemon extract) Pour into a greased 9x13 baking dish and bake according to the directions, about 25 minutes.
When the cake comes out of the oven let cool 5 minutes and then poke 50 holes in it using the back of a wooden spoon. Space the holes about 1 inch apart and go 3/4 of the way into the cake but not all the way through.
Let the cake cool completely.
Prepare the pudding: combine the pudding and milk in a mixing bowl and beat with an electric mixer for 2 minutes. Pour the pudding over the cooled cake, try to distribute it evenly in all of the holes.
Cover the cake and refrigerate for 2 hours.
While the cake is chilling, add the blueberry pie filling to a bowl. Add the remaining 2 tablespoons of lemon juice and half of the lemon zest. Mix together.
When the cake has chilled, add the blueberry layer. Pour the blueberry filling on top of the pudding layer and smooth with a spatula.
Spread the Cool Whip on top of the blueberry layer. Cover and chill 2 more hours, up to overnight.
Garnish with fresh blueberries and the remaining lemon zest (optional). Cut into squares and serve.