A huge thank you to Lucky Leaf and Walmart for sponsoring this Blueberry Orange Cake. The delicate flavors of blueberry and orange work together to make this cake delicious.
Easter is this weekend and with all the fun and exciting plans we have going on, I wanted to create a delicious and easy cake that could be enjoyed without spending hours in the kitchen.
One of our favorite cakes is the poke cake. A poke cake is a simple cake mix cake that is “poked” while warm and then drizzled with sweetened condensed milk. It gives the cake that sweet and delicious texture. But then I took it to another level by adding Lucky Leaf Blueberry Pie Filling to the topping.
I love using Lucky Leaf pie filling in my baking. It is full of fruit and tastes amazing. One of my favorite things to do with pie filling is to fold it into Cool Whip to create an easy mousse that can be used on cakes or in parfaits. It tastes delicious without spending much time at all.
I had originally decided to add a lemon layer to this cake. But when I was grocery shopping at Walmart, I came across an orange frosting. Right away I knew that I wanted to try it with this blueberry cake. I have a thing for layers in my baking. The orange frosting and the pretty blueberry mousse give the cake a wonderful spring and Easter look.
The blueberry pie filling mousse and the orange frosting complimented each other perfectly. Make sure you save a few spoonfuls of pie filling to swirl on top of the cake. It makes it look so pretty without having to do much work at all. My son could not wait for me to finish taking pictures, so he could eat a large piece. He gave it two thumbs up with a huge smile.
Have fun baking this week!
1 white cake mix
1 – 14 ounce can sweetened condensed milk
1 – 16 ounce can ready made Orangesicle Frosting
1 -21 ounce can Blueberry Pie filling (Lucky Leaf))
1 – 8 ounce container Cool Whip
- Preheat oven to 350°.
- Bake the cake using the package directions for a 9×13 cake. Let the cake cool 5 minutes, then use a fork or end of a wooden spoon to poke holes all over the top of the cake.
- Drizzle the can of sweetened condensed milk over the top slowly. Let the cake cool on the counter completely. Then refrigerate to chill.
- Remove the foil lid on the frosting. Heat in the microwave for 20 seconds. Stir and then spread over the top of the chilled cake.
- Set aside 2 tablespoons of pie filling. Stir together the Cool Whip and remaining pie filling. Spread over the frosting layer.
- Spoon tiny dots of the reserved pie filling over the top. Swirl gently with a knife. Refrigerate until time to serve. Cut into 24 pieces. Store the remaining cake in a sealed container in the refrigerator.
*Use lemon frosting if you cannot find the orange frosting.
Serving Size: 1
Amount Per Serving:
Calories: 248Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 8mgSodium: 121mgCarbohydrates: 36gFiber: 0gSugar: 26gProtein: 3g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Did you make this recipe?
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Here are a few more recipes that we love using pie filling in:
Lemon Mousse Fruit Parfaits
Banana Split Cheesecake
Chocolate Cherry Cheesecakes
*Inside BruCrew Life was compensated for creating a recipe and blog post for Lucky Leaf. All opinions expressed in this post are 100% my own.