
How To Make Lemon Blueberry Poke Cake
Look no further than this poke cake recipe for a vibrant summer dessert. Its base is a lemon cake that’s topped with blueberry filling and whipped topping.
Serves:
Ingredients
- 18.25ozlemon supreme cake mix,(1 box), plus ingredients called for on the box
- 3.4ozlemon pudding mix,(1 package)
- 1½cupswhole milk
- 2ozLucky Leaf Blueberry pie filling,(1 can)
- 12ozfrozen whipped topping,(1 container), completely thawed
- ¾cuplemon curd,prepared
- 1fresh lemon,for zesting, optional
Instructions
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Bake the cake according to package directions in a 9×13-inch cake pan. Remove and allow to cool for 10 minutes.
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Using the end of a wooden spoon, poke holes throughout the cake.
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Prepare the lemon pudding mix by whisking the mix and the whole milk together. Immediately pour it over the cake, aiming to fill the holes.
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Immediately add the blueberry pie filling over the cake and, using a spatula, gently press the pie filling also into the holes and spread the remainder of the filling smoothly over the top.
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Cover the cake and place in the fridge to set up, at least 1 hour and preferably 2.
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With a spatula, fold together the completely thawed whipped cream and lemon curd until smooth.
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Remove from the fridge and spread the whipped cream over it.
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Garnish with lemon zest, serve, and enjoy!
Nutrition
- Calories:Â 515.69kcal
- Fat:Â 18.22g
- Saturated Fat:Â 9.84g
- Trans Fat:Â 0.13g
- Monounsaturated Fat:Â 6.02g
- Polyunsaturated Fat:Â 1.16g
- Carbohydrates:Â 82.97g
- Fiber:Â 1.38g
- Sugar:Â 25.26g
- Protein:Â 6.55g
- Cholesterol:Â 60.04mg
- Sodium:Â 594.52mg
- Calcium:Â 204.92mg
- Potassium:Â 202.43mg
- Iron:Â 1.09mg
- Vitamin A: 137.36µg
- Vitamin C:Â 8.24mg
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