Description
A delightful and easy dessert featuring a moist cake filled with blueberry pie filling and topped with whipped cream and a crunchy graham cracker topping.
Ingredients
Scale
- 18.25 oz white cake mix, prepared to package instructions
- 21 oz blueberry pie filling
- 8 ounce whipped cream thawed
- 2 tablespoons butter
- 3 tablespoons brown sugar
- 3 graham crackers crushed
Instructions
- Bake cake in 13×9 pan according to package instructions.
- Using a wooden skewer or the end of a wooden spoon, poke holes in the top of the cake while it is still warm.
- In a blender, liquify the blueberry pie filling. Then pour the blueberry filling over the cake, using a spoon to work it into the holes.
- Top the blueberry filling with whipped cream.
- Melt butter and mix together with brown sugar and crushed graham crackers. Sprinkle this over the top of the poke cake.
- Chill for 4 hours before serving.
- When it’s time to serve, top with additional blueberries, if desired.
Notes
- For a fresher taste, consider using fresh blueberries in the topping.
- Make sure to chill the cake for the full 4 hours for optimal flavor absorption.
- This cake can be made a day in advance and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 22g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg