September/07/2016 12:47 PM
Hello everyone! It's been a while.
This past weekend was Labor Day, the last weekend of summer vacation. With so many people jumping ahead to pumpkin spice everything(which I also love), I felt like I needed to give summer a proper goodbye. Because it is still hot and humid summer weather here in Michigan, I knew it had to be some sort of refreshing yummy dessert! It is also much too soon for any fall themed desserts. I also wanted something fairly easy, something anyone could make and take with them to a BBQ.
My brain immediately went to poke cakes. I've seen recipes for them time and time again but have never made one. I scrolled for what seemed to be hours on Pinterest, but couldn't find exactly what I wanted. I knew I wanted it to be something light and vanilla with blueberries. Because earlier in the summer we took my grandma out to one of the blueberry farms and I've been staring a huge bag of delicious blueberries in my freezer ever since.
So I started with some vanilla cake and cheesecake pudding mix.
While the cake was baking, I started my blueberry sauce.
Once the cake came out of the oven, time to poke!
Now mix up the pudding and pour on top!
Spread evenly and let soak in.
Next layer the cooled blueberry sauce on top of the pudding.
Then mix your second box of pudding with a container of cool whip.
Spread the final layer evenly over the blueberries.
Top with some blueberries and freeze!
Time for some recipes! Here's what you will need;
- 1 vanilla cake mix (I used Betty Crocker French Vanilla) + ingredients for cake
- 2 packages cheesecake pudding mix + ingredients for pudding
- 1 container Cool Whip
- blueberry sauce (recipe to follow)
Homemade Blueberry Sauce
3 cups blueberries
1-2 cups sugar (depending on desired sweetness)
1 teaspoon cinnamon
1 tablespoon lemon juice
2 tablespoons cornstarch
1. Add blueberries, 1 cup sugar (add more later if not sweet enough), cinnamon and lemon juice to sauce pan on medium heat.
2. Simmer for 10 minutes, stirring occasionally. Taste test, add more sugar if desired.
3. In a small bowl, mix the cornstarch with 2 tablespoons water to dissolve. Add to blueberry sauce.
4. Cook for 5 more minutes or until sauce thickens. Transfer to another container and cool completely before use. Can be made up to 2 days in advance and stored in refrigerator.
Poke Cake Assembly
1. Bake cake according to directions on package. While cake is baking, mix up your pudding.
2. Once cake comes out, poke repeatedly with a skewer and pour one box of prepared cheesecake pudding mix on top of the cake, spreading evenly.
3. Once the blueberry sauce is cool, spread on top of pudding layer.
4. Then mix the other box of prepared cheesecake pudding with the container of Cool Whip until smooth. Spread evenly over blueberry sauce. Garnish with blueberries and freeze until ready to serve.
Enjoy this cake and the last few days of summer everyone! Until next time!