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Blueberry Cream Cheese Poke Cake Recipe

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This recipe for Blueberry Cream Cheese Poke Cake is from Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Duncan Hines Vanilla cake mix (with its eggs, water and oil)

1 box instant cheesecake pudding mix
2 cups milk

2 pints blueberries
3 T sugar
1 T flour
1T water

8 oz cream cheese, at room temperature
1 pt heavy cream
3/4 cup powdered sugar
Directions:
Directions:
Prepare cake mix according to directions. Bake in a 9x 13” pan. Cool for 10 minutes. Poke holes in cake with a wooden spoon.

Prepare pudding with milk. Pour over the cake. Chill 10 minutes.

Cook blueberries, water and flour on medium heat until it bubbles, then on low until thickened, about 10-15 minutes, stirring frequently.

Cool sauce completely in the refrigerator, then spread onto cake with pudding topping.

Whip the cream cheese for about 3 minutes, then slowly add the powdered sugar. Layer this on top of blueberries. Refrigerate

Can be made the day before.

I suggest preparing the blueberries first and refrigerate, then start on the cake and the rest in order.
Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
2 1/2 hours
Personal Notes:
Personal Notes:
This cake is delicious and came from Linda Engelmeyer. It’s worth the effort.

 

 

 

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