Blueberry Buckle Poke Cake
Two amazing cakes all wrapped up in one.
This easy dessert will be your new favorite cake recipe. It takes the traditional buckle cake recipe and combines it with the fan favorite – poke cake. It’s pretty simple to create. There’s nothing fancy or complicated – just simple ingredients and simple steps.
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What is buckle cake?
- Buckle cakes are moist fruity cakes with some sort of a streusel topping. That’s where these cakes get their name from – their topping’s buckled appearance.
How should I store this cake?
- Keep your buckle cake covered, in the refrigerator for up to 2-3 days. You can also store in store your cake in the freezer for up to a month.
Can I use other fruits in this cake?
- Yes! Any pie filling can be substituted in the recipe. I have tried apple, strawberry and cherry. All are very delicious. So have fun trying different flavors.
Blueberry Buckle Poke Cake
Ingredients
- 1 (18.25 ounce) package white cake mix, prepared to package instructions
- 1 (21-ounce) can blueberry pie filling
- 8 ounce whipped cream, thawed
- 2 tablespoons butter
- 3 tablespoons brown sugar
- 3 graham crackers, crushed
Directions
- Bake cake in 13×9 pan according to package instructions. Allow to cool.
- Using a wooden skewer or the end of a wooden spoon, poke holes in the top of the cake.
- In a blender, liquify the blueberry pie filling. Then pour the blueberry filling over the cake, using a spoon to work it into the holes.
- Top the blueberry filling with whipped cream.
- Melt butter and mix together with brown sugar and crushed graham crackers. Sprinkle this over the top of the poke cake.
- Chill for 4 hours before serving.
- When it’s time to serve, top with additional blueberries, if desired.
Here are some more dessert recipes we love!
Blueberry Buckle Poke Cake
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Ingredients
- 1 18.25 ounce package white cake mix, prepared to package instructions
- 1 21-ounce can blueberry pie filling
- 8 ounce whipped cream thawed
- 2 tablespoons butter
- 3 tablespoons brown sugar
- 3 graham crackers crushed
Instructions
- Bake cake in 13x9 pan according to package instructions. Allow to cool.
- Using a wooden skewer or the end of a wooden spoon, poke holes in the top of the cake.
- In a blender, liquify the blueberry pie filling. Then pour the blueberry filling over the cake, using a spoon to work it into the holes.
- Top the blueberry filling with whipped cream.
- Melt butter and mix together with brown sugar and crushed graham crackers. Sprinkle this over the top of the poke cake.
- Chill for 4 hours before serving.
- When it's time to serve, top with additional blueberries, if desired.
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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