Blueberry Poke Cake
Ingredients
- 1 (15.25 ounce) package white cake mix (such as Pillsbury)
- 3 ounces white cake mix extender (See Cook's Note)
- 2 ¼ cups water, divided
- 4 egg whites
- ⅓ cup vegetable oil
- 1 cup white sugar
- 2 tablespoons cornstarch
- 1 ½ cups fresh blueberries
- 1 teaspoon fresh lemon juice
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking pan.
- Beat cake mix, cake mix extender, 1 ¼ cups water, egg whites, and oil together in a large bowl with an electric mixer on low speed until moistened. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into center comes out clean, 32 to 36 minutes. Cool cake on a wire rack, at least 25 minutes.
- Meanwhile, combine sugar and cornstarch in a small saucepan; stir in remaining 1 cup water. Bring to a boil over medium heat, stirring constantly. Add blueberries and lemon juice; cook and stir until blueberries burst and sauce turns a deep purple color, about 10 minutes. Mash any berries that did not burst. Cool.
- Poke holes into cake, about every inch, using the handle of a wooden spoon; slowly pour blueberry sauce over top. Chill in the refrigerator before slicing.
Source
Original recipe: View Original