Poke, poke, poke, easy as 1, 2, 3! Poke cakes have honestly become my go to dessert for big family dinners or get together when I need something that will feed a lot of people. These things are SO unbelievably easy to make and they are also something my kids can help with! Hey, nothing like killing 2 birds with one stone am I right? My daughter loves to help me bake so these cakes are right up her alley!
I have made soooo many different types of these cakes and I have yet to hear someone protest. They are big enough for my whole family which is KEY! I used to make little squares or I a few different types of pies, but that honestly would take me all day to do. I dreaded it!
Poke cakes are done within a few hours and I can do a ton around the house or with my kids between each step. Nothing worse than a recipe you are stuck in the kitchen for hours with especially if you are trying to cook a dinner already! TOO MUCH!
With over a million possibilities, the options and flavors are endless! Create your own toppings with anything from cool whip, cream cheese or straight up cake icing! Create at a mash-up of flavor combinations that will leave your guests wanting more. Trust me, with these cakes it's an easy thing to do for sure! Everyone loves cake!
With this poke cake in particular I opted for a different combination with a little twist on a classic cheesecake. The cream cheese topping paired perfectly with the blueberry topping and vanilla pudding. Don't just take my word for it, try it out this weekend for yourself! Get the kids involved too!
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Preheat oven 350 degrees.
Prepare cake according to directions and bake in a 9 x 13 inch pan.
Allow to cool for approximately 15 minutes. Poke holes in the cake approximately 1 inch apart.
In a separate bowl, prepare vanilla pudding by adding with milk until fully dissolved.
Continue to blend until pudding has completely dissolved and thickened to appropriate 'pudding like' consistency.
Spread the pudding mixture over the cake, pushing it in and filling each poked hole. Refrigerate for a minimum of 15 minutes.
In a large pot or saucepan, mix blueberries, sugar, flour and water, stirring well until the mixture boils slightly. Cook until thickened over medium heat. Once thickened, remove from heat and place in the fridge to fully cool quickly.
Once cooled, spread blueberry topping over pudding layer and ensure to evenly coat. Allow the cake to fully cook by placing it back in the fridge for 20 minutes.
In a separate bowl, whip slightly warmed cream cheese (take out of fridge for 30 minutes) on high speed for roughly 5 minutes until light and fluffy. Add 3 tablespoons of whipping cream to mixture until the cream cheese becomes a much smoother texture. Add the remaining whipping cream and continue to beat on high speed until the cream begins to thicken.
Slowly add the icing sugar to the thickened cream and continue to beat.
Continue to whip until mixture is thickened and smooth.
Pour the cream cheese mixture over the cooled blueberry topping and refrigerate for several hours prior to serving.
Once chilled, cut into cake squares and serve up to your guests! This is a cream cheese lovers dream! Serve up this super moist, flavor loaded cake for dinner with your friends and family this weekend!
- 1 box white or vanilla cake mix
- Ingredients on the box (water, oil, eggs, etc)
- 1 package of instant cheesecake (or vanilla) pudding (3.4 oz)
- 1 ½ C Milk
- For the blueberry sauce
- 12 oz Blueberries, rinsed
- 3 Tablespoons of sugar
- 1 Tablespoon of flour
- 1 Tablespoon of water
- For the whipped cream
- 1 package cream cheese (8 oz) at room temperature
- 1 pint heavy whipping cream (16 oz)
- 2 cups powdered sugar
- Preheat oven 350 degrees.
- Prepare cake according to directions and bake in a 9 x 13 inch pan.
- Allow to cool for approximately 15 minutes.
- In a medium sized saucepan, mix blueberries, sugar flour and water stirring well until the mixture appears to have a slight boil. Cook until thickened over medium heat. Place the thickened mixture in the fridge to fully cool quickly.
- In a separate bowl, prepare vanilla pudding by adding with milk until fully dissolved. Poke holes in the cake approximately one inch apart and pour pudding mixture over the cake, filling each hole.
- Refrigerate for a minimum of 15 minutes.
- Pour cooled blueberry topping atop the pudding mixture and allow the entire cake to fully cool.
- For the whipped topping, whip slightly warmed cream cheese (take out of fridge for 30 minutes) on high speed for roughly 5 minutes until light and fluffy.
- Add 3 tablespoons of whipping cream to mixture until the cream cheese becomes a much smoother texture.
- Add the remaining whipping cream and continue to beat on high speed until the cream begins to thicken.
- Slowly add the icing sugar to the thickened cream and continue to beat.
- Spread whipped topping over the entire cake and refrigerate for several hours.