Blueberry Poke Cake

A cool, creamy make-ahead dessert with smooth blueberry filling soaked into a soft white cake, finished with whipped topping and buttery graham cracker crumbs.

Servings: 15
Calories: 290 kcal per serving

Ingredients

For the Cake:

• 1 box (18.25 oz) white cake mix

• Ingredients called for on the cake mix box (usually water, oil, and eggs)

For the Filling & Topping:

• 1 can (21 oz) blueberry pie filling

• 1 container (8 oz) whipped topping (like Cool Whip), thawed

• 2 tablespoons butter

• 3 tablespoons brown sugar

• 3 full graham cracker sheets, crushed (not pulverized – leave some small chunks)

• Fresh blueberries (optional, for garnish)

Instructions

1. Bake the Cake

• Preheat your oven to the temperature specified on the cake mix box (typically 350°F / 175°C).

• Grease a 9x13-inch baking pan or spray with nonstick cooking spray.

• Prepare the white cake mix according to the package directions (mixing in water, oil, and eggs).

• Pour the batter evenly into the prepared pan.

• Bake according to package directions, until a toothpick inserted in the center comes out clean (about 25–30 minutes).

• Remove from the oven and place on a wire rack. Let the cake cool for 15–20 minutes – it should still be warm, not completely cooled.

2. Poke the Holes

• Using the round handle of a wooden spoon, a thick skewer, or the end of a spatula, poke holes all over the cake.

• Space the holes about 1 inch apart.

• Poke all the way down to the bottom of the pan.

• Tip: Twist the handle slightly as you pull it out to make the holes a little wider – this helps more filling soak in.

3. Add the Blueberry Filling

• Stir the blueberry pie filling in the can to loosen it up.

• Spoon the filling evenly over the warm cake.

• Use an offset spatula or the back of a spoon to gently push the filling into the holes, spreading it all the way to the edges of the pan.

• Let the cake cool completely to room temperature (about 1 hour).

• Then cover and refrigerate for at least 2 hours (or overnight) to allow the filling to fully set into the cake.

4. Make the Graham Cracker Crumble

• Place a small skillet over medium heat and melt the 2 tablespoons of butter.

• Add the 3 tablespoons of brown sugar and stir constantly until the sugar dissolves and the mixture becomes bubbly (about 1–2 minutes).

• Remove from heat and stir in the crushed graham crackers until every crumb is coated in the butter-sugar mixture.

• Spread the crumbs on a plate or parchment paper and let them cool completely – they will harden into a crunchy topping.

5. Assemble and Serve

• Spread the thawed whipped topping evenly over the chilled cake, covering the blueberry filling completely.

• Sprinkle the cooled graham cracker crumble all over the top.

• Garnish with fresh blueberries, if desired.

• Slice into 15 squares and serve cold.
  

  Storage Instructions

  • Cover the pan loosely with plastic wrap or foil.

  • Store in the refrigerator for up to 3 days.

  • For best crunch: Add the graham cracker topping just before serving – if stored on the cake, it will soften.
    Make-Ahead Tip

  This cake is perfect for making 1 day in advance. The longer it chills, the more the blueberry flavor soaks into the cake. Just hold off on the crumble until you're ready to serve!