🍰 Blackberry Poke Cake Recipe
🧁 Ingredients:
For the Cake:
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1 box white or vanilla cake mix (plus ingredients listed on the box — eggs, oil, water)
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1 cup fresh or frozen blackberries
For the Blackberry Sauce:
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2 cups blackberries (fresh or frozen)
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½ cup sugar
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2 tbsp lemon juice
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1 tbsp cornstarch + 2 tbsp water (slurry)
For the Topping:
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1 (8 oz) tub whipped topping (like Cool Whip), thawed
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Fresh blackberries for garnish (optional)
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Mint leaves for garnish (optional)
🥣 Instructions:
1. Bake the Cake
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Preheat oven according to the cake mix box.
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Prepare and bake the cake in a 9×13-inch pan as directed on the box.
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Let cool for about 15–20 minutes.
2. Make the Blackberry Sauce
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In a saucepan over medium heat, combine blackberries, sugar, and lemon juice.
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Stir and cook until berries break down, about 5–7 minutes.
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Mix the cornstarch and water in a small bowl, then stir into the berry mixture.
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Simmer until thickened (2–3 more minutes), then remove from heat and let cool slightly.
3. Poke the Cake
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Using the handle of a wooden spoon or a straw, poke holes all over the cake, about 1 inch apart.
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Pour the warm blackberry sauce over the cake, spreading it evenly so it seeps into the holes.
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Let it cool completely.
4. Top and Chill
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Spread whipped topping evenly over the cooled cake.
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Refrigerate for at least 2 hours, or until fully chilled.