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Lemon Blueberry Poke Cake

This Lemon Blueberry Poke Cake is SO EASY! Moist lemon cake with luscious blueberry filling and fluffy whipped topping—perfect for any celebration or sweet craving.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: Blueberry, Easy, Fruit, Lemon, Quick
Servings: 8 servings

Ingredients

  • 1 box lemon cake mix 15.25-ounce, plus ingredients called for on the box
  • 1 package lemon pudding mix 3.4-ounce
  • 1 cup whole milk
  • 1 can blueberry pie filling 21-ounce
  • 1 container whipped topping 12-ounce
  • ½ cup lemon curd
  • lemon zest for garnish

Instructions

  • Preheat your oven to 350°F (175°C). Combine the lemon cake mix with the ingredients called for on the box using an electric mixer until smooth and well combined.
  • Pour the batter into a greased 9x13 inch baking pan, spreading it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10-15 minutes.
  • Use a skewer or chopsticks to poke holes all over the top of the cake, making sure to poke enough holes for the pudding to seep in without going too deep.
  • Whisk together the lemon pudding mix and whole milk in a separate bowl until smooth. Let it sit for a few minutes until thickened slightly.
  • Pour the lemon pudding over the poked cake, allowing it to seep into the holes. Spread evenly with a spatula if needed.
  • Spread the blueberry pie filling over the pudding layer to create a beautiful contrast in colors and flavors.
  • Combine the whipped topping and lemon curd in a bowl and mix until fluffy. Spread this mixture evenly over the blueberry filling.
  • Cover the cake with plastic wrap and refrigerate for at least 2 hours to allow flavors to meld and pudding to set. Garnish with lemon zest before serving.

Equipment

  • 9x13 inch baking pan
  • Mixing Bowls
  • Electric Mixer
  • Wooden spoon or spatula
  • Skewers or chopsticks

Notes

  • Store the cake covered in the refrigerator for up to 3-4 days to keep it fresh.
  • Prepare the cake and pudding layers ahead, but add toppings on serving day for best texture.
  • Try swapping blueberry pie filling with raspberry or cherry for a different flavor.
  • Use sugar-free or dairy-free ingredients to accommodate dietary preferences.
  • Be careful not to overbake the cake to keep it moist and tender.