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Lemon Blueberry Poke Cake

Lemon Blueberry Poke Cake Recipe

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1 box (15.25 oz) yellow or white cake mix, plus eggs, oil, and water per package
  • 1 cup fresh blueberries, plus more for topping
  • 1 box (3 oz) lemon Jell-O
  • 1 cup boiling water
  • 1/2 cup cold water
  • 1 box (3.4 oz) instant lemon pudding mix
  • 1 cup cold milk
  • 8 oz whipped topping, thawed

Method
 

  1. Preheat oven to 350°F (180°C) and grease a 9x13-inch baking pan. Prepare the cake mix as directed, fold in 1 cup blueberries, and bake 25-30 minutes until a toothpick comes out clean. Cool 10 minutes.
  2. Dissolve lemon Jell-O in boiling water, then stir in cold water. Poke holes all over the warm cake with a wooden spoon handle and slowly pour the Jell-O mixture over the top. Cover and refrigerate at least 2 hours.
  3. Whisk pudding mix and cold milk until thick, about 2 minutes. Fold in the thawed whipped topping gently.
  4. Spread the lemon topping over the chilled cake, scatter extra blueberries on top, cover loosely, and refrigerate at least 1 more hour or overnight.
  5. Slice the cold cake into squares with a sharp knife, wiping the blade between cuts, and serve chilled.

Notes

Chilling times are not included in the prep or cook totals above; plan for at least 3 hours in the refrigerator total. This cake is even better the next day, so it is a great make-ahead dessert. Store any leftovers covered in the fridge for up to 4 days.