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5 from 2 votes

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
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Desserts
Cuisine: American
Keyword: Patriotic, Red White and Blue
Servings: 12
Calories: 428kcal
Author: Aprilgolightly


Cake Ingredients

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 


  • 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!


Sodium: 66mg | Calcium: 71mg | Vitamin C: 9.9mg | Vitamin A: 1375IU | Sugar: 23g | Fiber: 1g | Potassium: 144mg | Cholesterol: 190mg | Calories: 428kcal | Saturated Fat: 20g | Fat: 33g | Protein: 4g | Carbohydrates: 29g | Iron: 0.6mg