Indulge in a delightful culinary journey with our tantalizing Blueberry Cheesecake Pudding Poke Cake, a harmonious blend of creamy cheesecake, tangy blueberry, and fluffy vanilla cake. This irresistible dessert features a moist and flavorful cake base generously dotted with a luscious blueberry sauce, creating a burst of sweet and tangy flavors in every bite. The creamy cheesecake filling, swirled throughout the cake, adds a rich and velvety texture, while the whipped topping and fresh blueberries serve as the perfect finishing touches, elevating this cake to an absolute showstopper.
Accompanying this main recipe are three additional variations that offer unique twists on the classic. The Blueberry Cheesecake Poke Cake with Lemon Sauce adds a zesty kick with its refreshing lemon sauce, while the Blueberry Cheesecake Poke Cake with Chocolate Ganache caters to chocolate enthusiasts with its decadent, rich chocolate ganache. Last but not least, the Blueberry Cheesecake Poke Cake with Strawberry Sauce introduces a vibrant red hue and a sweet strawberry flavor, making it a delightful choice for any occasion.
Each recipe is meticulously detailed with step-by-step instructions, ensuring that bakers of all skill levels can achieve delectable results. The ingredient lists are comprehensive and precise, allowing for accurate measurements and a seamless baking experience. Whether you prefer the classic Blueberry Cheesecake Pudding Poke Cake or are enticed by the variations, this article has something for every palate to savor and enjoy.
BLUEBERRY CHEESECAKE POKE CAKE RECIPE - (4.5/5)
Provided by Okcoja
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Prepare cake according to the instructions and ingredients listed on the box. Beat on medium speed until well combined. Bake cake in 9 inch by 13 inch pan for 20 to 22 minutes. Check for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, your cake is done. Remove from oven and allow to cool for 10 minutes. To prepare the blueberry sauce, start by rinsing 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 to 15 minutes. Stir often so the bottom does not burn. Allow to cool for 20 minutes, refrigerate if necessary. While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake. Allow to cool for another 20 minutes. 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. Remove the cream cheese from the refrigerator 15 to 20 minutes before preparing the whipped topping. At the same time, put your mixing bowl and wire whisk in the freezer to help it get very cold. This is optional, but something I usually do. Beat cream cheese on medium-high speed for 2 to 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. This cake must be refrigerated.
BLUEBERRY POKE CAKE
A delicious, fresh blueberry sauce adds a beautiful color to this white sheet cake. Top each serving with sweetened whipped cream and garnish with fresh blueberries, if desired.
Provided by Bibi
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h10m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking pan.
- Blend cake mix plus extender, 1 1/4 cups water, egg whites, and oil together in a bowl using an electric mixer until just moistened. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 32 to 26 minutes.
- While cake is baking, stir sugar and cornstarch together in a small saucepan over medium heat. Add 1 cup water and bring to a boil, stirring constantly. Add blueberries and lemon juice; cook and stir until blueberries burst and sauce turns a deep purple color, about 10 minutes. Gently mash any berries that did not burst. Remove from heat and let cool until cake is ready.
- Transfer cake to a cooling rack and let cool to room temperature, at least 25 minutes.
- Poke holes into the cake about 1 inch apart using the handle of a wooden spoon. Slowly pour the warm blueberry sauce over cake. Refrigerate until cool before slicing.
Nutrition Facts : Calories 322.5 calories, Carbohydrate 54.2 g, Fat 10.8 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 306.2 mg, Sugar 42 g
BLUEBERRY CHEESECAKE PUDDING CAKE
Try changing up the cake mix and the variety of pie filling. I've tried chocolate cake mix and cherry pie filling and it turned out really good!
Provided by Julie Johnson
Categories Cheesecake
Time 45m
Yield 12 pieces, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. With a spoon, mix cake mix, butter and egg together. Press dough into a lightly greased 9 x 13 pan. Bake 14 - 18 minutes or until light golden brown around edges. With a spoon, remove air pockets by pushing down evenly over entire hot crust. Allow crust to cool completely.
- Beat cream cheese and powdered sugar together. Gradually beat in milk and pudding mix until smooth. Allow mixture to thicken in refrigerator 5 minutes. Gently fold whipped topping into mixture with a spatula. spread over cooled crust. Spoon pie filling evenly over top. Chill at least 2 hours before serving. Store in refrigerator.
Nutrition Facts : Calories 534.7, Fat 25.5, SaturatedFat 14.7, Cholesterol 63, Sodium 432, Carbohydrate 72.4, Fiber 1.7, Sugar 56.8, Protein 5.4
VANILLA AND BLUEBERRY CHEESECAKE PUDDING
A little reduced-fat cream cheese stirred into a quick stovetop pudding gives it a tangy, creamy, cheesecake-y flavor and texture, with way less fat and fewer calories than a slice of cheesecake. In these parfait-style puddings, I layer the vanilla pudding with a super-fast blueberry sauce accented with a little lemon juice for a bright, fresh taste. A sprinkle of crushed graham crackers over the top really brings home the cheesecake flavor profile.
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 4h25m
Yield Serves 4
Number Of Ingredients 10
Steps:
- To make the blueberries: In a small saucepan, bring 2 tablespoons water, the sugar, and lemon juice to a simmer over medium heat, stirring occasionally to dissolve the sugar. Add the blueberries and cook, stirring often, until they soften, 1 to 2 minutes (a little longer if using frozen berries). Use a fork to gently mash most of the berries, then turn off the heat.
- To make the cheesecake pudding: Whisk the sugar, cornstarch, and salt together in a medium saucepan. Whisk in the cold milk and then set the saucepan over medium-high heat. Continue to whisk until a few bubbles pop at the surface and the mixture is thick, 3 to 4 minutes. Turn off the heat and whisk in the vanilla and the cream cheese.
- Divide half the pudding among 4 ramekins, then divide the blueberries among the ramekins. Top each serving with the remaining pudding. Cover each ramekin with plastic wrap and refrigerate for at least 4 hours or up to 3 days. Serve chilled, sprinkled with graham crumbs.
Nutrition Facts : Calories 167, Fat 5 grams, Fiber 1 grams, Protein 4 grams, Sugar 19 grams
BLUEBERRY CHEESECAKE PUDDING POKE CAKE RECIPE
Yield 15
Number Of Ingredients 13
Steps:
- 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.
BLUEBERRY PUDDING CAKE
My father-in-law has a number of blueberry bushes near his house, so I have an abundant supply every year. I'm always looking for new ways to use them. This blueberry pudding cake is one of my latest creations. -Jan Bamford, Sedgwick, Maine
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Toss blueberries with cinnamon and lemon juice; pour into a greased 8-in. square baking dish. In a small bowl, combine flour, sugar and baking powder; stir in milk and butter. Spoon over berries. , Combine sugar and cornstarch; sprinkle over batter. Slowly pour boiling water over all. Bake until a toothpick inserted into the cake portion comes out clean, 45-50 minutes. Serve warm. If desired, top with whipped cream and additional blueberries.
Nutrition Facts : Calories 244 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 91mg sodium, Carbohydrate 51g carbohydrate (37g sugars, Fiber 1g fiber), Protein 2g protein.
Tips:
- Use high-quality ingredients for the best flavor. Fresh blueberries, cream cheese, and vanilla extract are all essential.
- Make sure the cake is completely cool before poking it. This will help prevent the cake from crumbling.
- Use a toothpick or skewer to poke the holes in the cake. Make sure the holes are deep enough to reach the bottom of the cake.
- Pour the pudding mixture slowly over the cake. This will help prevent the pudding from running off the sides of the cake.
- Refrigerate the cake for at least 4 hours, or overnight, before serving. This will allow the pudding to set and the cake to soak up the flavor of the blueberries.
Conclusion:
This Blueberry Cheesecake Pudding Poke Cake is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet blueberries, creamy cheesecake, and rich chocolate pudding is sure to please everyone. With a few simple tips, you can make this cake ahead of time and enjoy it all week long. So next time you're looking for a special dessert, give this Blueberry Cheesecake Pudding Poke Cake a try!
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