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.
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Juan Hernanadez
[email protected]I would highly recommend this cake to anyone who loves cheesecake and blueberries.
Hailie Kittleson
[email protected]This is one of the most delicious cakes I've ever had. The blueberry sauce is the perfect complement to the cheesecake filling.
Zipporah samuel
[email protected]I made this cake for my husband's birthday and he loved it! It was the perfect combination of his two favorite desserts: cheesecake and blueberry pie.
Mukund Ojha
[email protected]This cake is definitely not for the faint of heart. It's rich and decadent, but in a good way.
popcorn girl
[email protected]I had some trouble getting the cake to rise evenly, but the flavor was still good.
Corry Lovett
[email protected]The cheesecake filling was a bit too dense for my taste, but the blueberry sauce was delicious.
nokthula dlamini
[email protected]I've made this cake several times and it's always a crowd-pleaser. It's the perfect dessert for any occasion.
Horn Bland
[email protected]This cake is a bit time-consuming to make, but it's totally worth it. The end result is a show-stopping dessert that will impress your guests.
Harvey Michel
[email protected]I'm not a big fan of cheesecake, but this cake was amazing! The blueberry sauce really balanced out the sweetness of the cheesecake filling.
aeja rairoa
[email protected]The recipe was easy to follow and the cake turned out perfectly. I will definitely be making this again.
Adamu Ibrahim
[email protected]I made this for a party and it was a huge hit! Everyone loved the unique flavor and texture.
Kobita Islam
[email protected]This blueberry cheesecake pudding poke cake was an absolute delight! The combination of the creamy cheesecake filling, tangy blueberry sauce, and moist cake was simply divine.