Watermelon Blueberry Poke Cake Recipe

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This post was sponsored by Fresh From Florida as part of Influencer Activation for Influence Central.

I am a Florida girl that loves her state for many reasons, one being the amazing fruit that they produce. It is so wonderful being able to get fruit and vegetables that are grown right here in Florida. I used two of those yummy fruits in the Watermelon and Blueberry Poke Cake Recipe.

I love that most of the food that I eat is grown at local farms. This brings farm to table to life for me. You can’t miss when you have amazing tasting fruits on your side. My Watermelon Feta Salad is always a big hit at summer parties.

Fresh from Florida has tons of amazing commodities like blueberries, watermelon, avocados, bell peppers, strawberries, tomatoes, seafood, and many more. You can see the full list here.

Do you love blueberries as much as we do, here are some blueberry recipes that you will love: Blueberry & Strawberry Shortcake Bars and No-Bake Blueberry Cheesecake.

Watermelon & Blueberry Poke Cake

Cake Ingredients

2 boxes white cake mix
2  cups water
6 eggs
1 cup coconut oil

Topping Ingredients 
3 cups blueberries
1 cup watermelon, chopped 1 inch pieces
1/2 cup granulated sugar
1 lemon, zested & squeezed
2 Tablespoons cornstarch
1 cup water

Whipped Cream Ingredients 
4 cups heavy whipping cream
4 teaspoons vanilla extract
1/2 cup powdered sugar

Blueberries & watermelon pieces to garnish

Instructions
Preheat oven to 350 degrees Fahrenheit. Spray a large pyrex pan. In a stand mixer with a large bowl, combine the cake mix, water, eggs and coconut oil. Mix. You might have to split up the boxes of cake because it might not fit in the stand mixer.

Pour batter into the large pyrex.

Bake for 25 minutes, until golden brown. Let cool five minutes.

In a saucepan, combine 3 cups blueberries and 1 inch squarish chunks of watermelon, sugar, zest of one lemon, juice of one lemon, 1 1/4 cups water and 2 tbsp cornstarch.

Bring the mixture to a boil over medium heat. Simmer for 5 minutes, stirring constantly.

Using the handle of a wooden spoon, poke the cake every inch in a line.

Spoon blueberry and watermelon sauce evenly over the cake.

Chill the cake for one hour.

In a stand mixer, beat 4 cups heavy whipping cream, 4 teaspoons vanilla extract, and 1/2 cup powdered sugar until soft peaks form.

Ice the cake with whipped cream and cup so that the pokes are in the middle.

Top cake with whipped cream and fresh berries and watermelon. Enjoy!

Here are some more awesome desserts from April Golightly that I think you might enjoy:

Mini Lemon Tartlets with Lavender

Chocolate Chip Banana Muffins

No Bake Apple Cheesecake Crumble

 

Print

Watermelon Blueberry Poke Cake Recipe

Easy Watermelon Blueberry Poke Cake Recipe made with Fresh from Florida fruits made with homemade whipped cream - perfect for a summer dessert

Course Desserts

Cuisine American

Keyword Patriotic, Red White and Blue

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12

Calories 428kcal

Author Aprilgolightly

Ingredients

Cake Ingredients

• 2 boxes cake white
• 2   cups water
• 6 eggs
• 1 cup coconut oil

Topping Ingredients 

• 3 cups blueberries
• 1 cup watermelon chopped 1 inch pieces
• 1/2 cup granulated sugar
• 1 lemon zested & squeezed
• 2 Tablespoons cornstarch
• 1 cup water

Whipped Cream Ingredients 

• 4 cups heavy whipping cream
• 4 teaspoons vanilla extract
• 1/2 cup  powdered sugar
• Blueberries & watermelon pieces to garnish

Instructions

• Preheat oven to 350 degrees Fahrenheit. Spray a large pyrex pan. In a stand mixer with a large bowl, combine the cake mix, water, eggs and coconut oil. Mix. You might have to split up the boxes of cake because it might not fit in the stand mixer.
• Pour batter into the large pyrex.
• Bake for 25 minutes, until golden brown. Let cool five minutes.
• In a saucepan, combine 3 cups blueberries and 1 inch squarish chunks of watermelon, sugar, zest of one lemon, juice of one lemon, 1 1/4 cups water and 2 tbsp cornstarch.
• Bring the mixture to a boil over medium heat. Simmer for 5 minutes, stirring constantly.
• Using the handle of a wooden spoon, poke the cake every inch in a line.
• Spoon blueberry and watermelon sauce evenly over the cake.
• Chill the cake for one hour.
• In a stand mixer, beat 4 cups heavy whipping cream, 4 teaspoons vanilla extract, and 1/2 cup powdered sugar until soft peaks form.
• Top cake with whipped cream and fresh berries and watermelon. Enjoy!

Nutrition Facts

Watermelon Blueberry Poke Cake Recipe

Amount Per Serving

Calories 428 Calories from Fat 297

% Daily Value*

Fat 33g51%

Saturated Fat 20g100%

Cholesterol 190mg63%

Sodium 66mg3%

Potassium 144mg4%

Carbohydrates 29g10%

Fiber 1g4%

Sugar 23g26%

Protein 4g8%

Calcium 71mg7%

Vitamin C 9.9mg12%

Vitamin A 1375IU28%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.

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