Lemon Blueberry Poke Cake Recipe

Lemon Blueberry Poke Cake Recipe

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.

Preparation: 15 minutes
Cooking: 10 minutes
Refrigerate Time: 1 hour
Total: 1 hour 25 minutes

Serves:

Ingredients

  • 18.25ozlemon supreme cake mix,(1 box), plus ingredients called for on the box
  • 3.4ozlemon pudding mix,(1 package)
  • cupswhole milk
  • 2ozLucky Leaf Blueberry pie filling,(1 can)
  • 12ozfrozen whipped topping,(1 container), completely thawed
  • ¾cuplemon curd,prepared
  • 1fresh lemon,for zesting, optional

Instructions

  1. Bake the cake according to package directions in a 9×13-inch cake pan. Remove and allow to cool for 10 minutes.

  2. Using the end of a wooden spoon, poke holes throughout the cake.

  3. 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.

  4. 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.

  5. Cover the cake and place in the fridge to set up, at least 1 hour and preferably 2.

  6. With a spatula, fold together the completely thawed whipped cream and lemon curd until smooth.

  7. Remove from the fridge and spread the whipped cream over it.

  8. Garnish with lemon zest, serve, and enjoy!

Nutrition

  • Calories: 515.69kcal
  • Fat: 18.22g
  • Saturated Fat: 9.84g
  • Trans Fat: 0.13g
  • Monounsaturated Fat: 6.02g
  • Polyunsaturated Fat: 1.16g
  • Carbohydrates: 82.97g
  • Fiber: 1.38g
  • Sugar: 25.26g
  • Protein: 6.55g
  • Cholesterol: 60.04mg
  • Sodium: 594.52mg
  • Calcium: 204.92mg
  • Potassium: 202.43mg
  • Iron: 1.09mg
  • Vitamin A: 137.36µg
  • Vitamin C: 8.24mg
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