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–+ servings
Blueberry Lemon Poke Cake is a refreshing treat great for any time of the year. It's a lemon spiked cake mix topped with creamy lemon pudding, blueberry pie filling and Cool Whip. Easy and delicious!

Lemon Blueberry Poke Cake

This Blueberry Lemon Poke Cake is a bright and refreshing dessert that’s as beautiful as it is delicious!
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Prep Time 20 minutes
Cook Time 25 minutes
chill time 4 hours
Total Time 4 hours 45 minutes
Servings: 12 servings

Equipment

Ingredients
  

Method
 

  1. Preheat oven to 350°F
  2. Prepare the cake mix according to the package directions, adding 2 tablespoons of lemon juice to the batter. Pour into a greased 9x13 baking dish and bake according to the directions.
  3. When the cake comes out of the oven let cool 5 minutes and then poke 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.
  4. Let the cake cool completely.
  5. Prepare the pudding: combine the pudding and milk in a mixing bowl and beat with an electric mixer for 2 minutes. Immediately pour the pudding over the cooled cake into all of the holes, pour before the pudding fully sets.
  6. Cover the cake and refrigerate for 2 hours.
  7. After 2 hours add the blueberry layer. Even spread the blueberry pie filling on top of the pudding layer and smooth with a spatula.
  8. Finally, spread over the whipped topping. Chill 1 more hour, up to overnight.
  9. Garnish with fresh blueberries and lemon zest (optional). Cut into 12 squares and serve.
  10. Refrigerate leftovers.

Nutrition

Calories: 327kcalCarbohydrates: 63gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 19mgSodium: 313mgPotassium: 171mgFiber: 2gSugar: 37gVitamin A: 206IUVitamin C: 1mgCalcium: 162mgIron: 1mg

Notes

  • This cake can be made the day ahead. Prepare as directed and refrigerate until ready to serve.
  • Refrigerate any leftovers up to 4 days.
  • Pour the pudding into the holes made in the cake before the pudding fully sets to make it easier.
  • Try this recipe with raspberry or blackberry instead of blueberry.
  • Use homemade whipped cream instead of Cool Whip if you prefer.
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