I love poke-cakes. I love everything about them. I’m not a the biggest fan of just plain cake but when you add the pudding to this Blueberry Cheesecake Pudding Poke Cake, it makes it moist and full of flavor.
Recipe Ingredient Notes
To make Blueberry Cheesecake Pudding Poke Cake, you will need the following ingredients:
Cake:
- White cake mix
- Water
- Vegetable oil
- Eggs
Blueberry Sauce:
- Fresh blueberries, (rinsed and drained)
- Sugar
- Flour
- Water
Pudding Filling:
- Instant cheesecake pudding
- Milk
Whipped Topping:
- Cream cheese, (softened to room temp)
- Heavy whipping cream
- Powdered sugar
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Blueberry Cheesecake Pudding Poke Cake
- Preheat oven to 350°F. Prepare cake according to the instructions on the box adding in the water oil and eggs, mixing until combined.
- Bake cake in 9 x 13-inch pan for 20-22 minutes or until an inserted toothpick comes out clean. Let cool for 10 minutes.
- To prepare the blueberry sauce, rinse the berries. In a medium-sized sauce pan, combine blueberries, sugar, flour and water; stir well. Cook over medium-high heat until mixture starts to bubble, stirring often. Turn down heat and let simmer to allow the blueberries to soften. Cook until sauce thickens; maybe 10-15 minutes. Stir often so the bottom does not burn.
- Allow to cool for 20 minutes.
- While the cake is still warm, take the end of a wooden spoon and poke holes all over the top of your cake.
- Prepare the pudding filling by combining cheesecake pudding with milk and whisk until the pudding is dissolved. Pour pudding over top of cake, filling the holes. Refrigerate at least 10 minutes until the pudding is firm.
- Pour blueberry sauce over top of the cake and refrigerate until cake and toppings are cooled.
- Beat cream cheese on medium-high speed for 2-3 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.
- Add 3 Tablespoons of the heavy whipping cream and beat it into the cream cheese until the cream cheese resembles a liquid mixture.
- Then, add the remaining heavy whipping cream and beat on medium-high speed. Once the cream starts to thicken, slowly add the powdered sugar and beat until stiff peaks form. Spread over cooled cake and refrigerate until served.
Storage Suggestions
If you manage to have any leftover cake, these can store well if prepped appropriately. Once the cake has cooled completely, here is how you can store it:
- Refrigerator: Store in an airtight container for up to 5 days in the refrigerator.
- Freezer: You can freeze completely cooled, un-frosted cake. First, wrap it either in plastic wrap or Press & Seal wrap. Plastic wrap tends to be a little difficult, and require multiple layers. However, we usually always have plastic wrap on hand. Make sure to label your frozen cake with the date made. Frozen cake can last in the freezer for up to 3 months
Frequently Asked Questions
With this recipe, if blueberries aren’t in season you can substitute a can of blueberry pie filling and it will still work great. We’ve also used frozen blueberries that we thawed and pat dry, so they don’t bleed into the cake.
However, fresh blueberries are definitely, most-recommended when making this recipe.
You don’t have to do the blueberries, you could definitely try another fruit. I have only made this recipe, but I imagine it would work just as well with any of these other fruits:
Bananas
Raspberries
Strawberries
Blackberries
Pineapple Tidbits
Peaches
Any brand of cake mix would work for this recipe. We used Betty Crocker, and listed the ingredients needed, on the box, to make this cake.
You could use any white cake mix, as long as it is white cake mix. We’ve only made this with the white, but you could try other flavors. Chocolate would be really delicious with raspberries.
Enjoy More Delicious Poke Cake Recipes
Some days there’s nothing we want more than a slice of chocolate cake. Check out our comprehensive list of cake recipes here.
- Boston Cream Poke Cake
- White Raspberry Poke Cake
- Strawberries and Cream Poke Cake
- Strawberry Coconut Poke Cake
Blueberry Cheesecake Pudding Poke Cake Recipe
Ingredients
Cake:
- 16.25 ounce Betty Crocker white cake mix
- 1 ¼ cups water
- ⅓ cup vegetable oil
- 3 eggs
Blueberry Sauce:
- 12 ounces fresh blueberries, (rinsed and drained)
- 3 Tablespoons sugar
- 1 Tablespoon flour
- 1 Tablespoon water
Pudding Filling:
- 3.4 ounce package instant cheesecake pudding
- 1 ½ cups milk
Whipped Topping:
- 8 ounces cream cheese, (softened to room temp)
- 1 pint heavy whipping cream
- 2 cups powdered sugar
Instructions
- Preheat oven to 350°F. Prepare cake according to the instructions on the box adding in the water oil and eggs, mixing until combined.
- Bake cake in 9 x 13-inch pan for 20-22 minutes or until an inserted toothpick comes out clean. Let cool for 10 minutes.
- To prepare the blueberry sauce, rinse the berries. In a medium-sized sauce pan, combine blueberries, sugar, flour and water; stir well. Cook over medium-high heat until mixture starts to bubble, stirring often. Turn down heat and let simmer to allow the blueberries to soften. Cook until sauce thickens; maybe 10-15 minutes. Stir often so the bottom does not burn.
- Allow to cool for 20 minutes.
- While the cake is still warm, take the end of a wooden spoon and poke holes all over the top of your cake.
- Prepare the pudding filling by combining cheesecake pudding with milk and whisk until the pudding is dissolved. Pour pudding over top of cake, filling the holes. Refrigerate at least 10 minutes until the pudding is firm.
- Pour blueberry sauce over top of the cake and refrigerate until cake and toppings are cooled.
- Beat cream cheese on medium-high speed for 2-3 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.
- Add 3 Tablespoons of the heavy whipping cream and beat it into the cream cheese until the cream cheese resembles a liquid mixture.
- Then, add the remaining heavy whipping cream and beat on medium-high speed. Once the cream starts to thicken, slowly add the powdered sugar and beat until stiff peaks form. Spread over cooled cake and refrigerate until served.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
This looks delicious, thank you for sharing!
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