Blueberries and Cream Poke Cake

• Vegetarian

• Baking & Spices

  • 1 1/8 cup Blueberry pie filling
  • 1 container Whipped cream
  • 1 box White cake mix + the ingredients on the back of the box

• Dairy

  • 1 can Condensed milk, sweetened

Found on whatscookinglove.com

Description

Ingredients

• 1 box white cake mix + the ingredients on the back of the box
• 1 can (14 ounces) sweetened condensed milk
• 1 cup blueberry pie filling
• 1 container (8 ounces) whipped cream
• 2 tablespoons blueberry pie filling

Directions

• Prepare the cake according to the directions on the box.
• Once the cake is cooled, use a wooden spoon to poke holes evenly throughout the cake, making about 25-30 holes.
• In a bowl combine the sweetened condensed milk and the cup of blueberry pie filling.  
• Pour the sweetened condensed milk mixture evenly over the cake, trying to fill up the holes.
• Mix the 2 tablespoons of just the blueberry pie filling into the whipped topping container. Mix together until combined then spread the whipped cream on top of the cake. 
• Refrigerate until ready to serve. The longer you refrigerate the cake the more the flavors will seep into the cake and the more moist the cake will be. I usually refrigerate the cake overnight. This makes about 12 large pieces. If desired, drizzle more blueberry pie filling on top.