All-American Flag Cake recipe

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Ingredients

1 (18.25 ounce) package yellow cake mix
1 cup water
⅓ cup vegetable oil
3 eggs
1 (3 ounce) package strawberry-flavored Jell-O® mix
½ cup boiling water
1 (3.5 ounce) package instant vanilla pudding mix
1 ½ cups milk
1 cup frozen whipped topping, thawed
½ cup fresh blueberries
2 cups frozen whipped topping, thawed
½ cup fresh blueberries
1 ½ cups sliced fresh strawberries
½ cup miniature marshmallows

Nutrition Info

408.9 calories
carbohydrate: 58.2 g
cholesterol: 49.8 mg
fat: 17.8 g
fiber: 1.2 g
protein: 5.6 g
saturatedFat: 6.6 g
servingSize: -
sodium: 467.9 mg
sugar: 40.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.

  2. Stir yellow cake mix, 1 cup water, vegetable oil, and eggs in a mixing bowl until moistened, beat with a mixer on medium speed for 2 minutes. Pour batter into prepared baking pan.

  3. Bake cake in the preheated oven until lightly browned and a toothpick inserted into the center comes out clean, about 35 minutes. Cool completely on a wire rack. Poke holes about 1 inch apart all over the cake with a fork.

  4. Dissolve strawberry gelatin in boiling water in a bowl and pour gelatin slowly over the cake, letting gelatin seep into holes. Refrigerate cake until gelatin sets, about 1 hour. Transfer cake to a serving platter and cut in half horizontally.

  5. Mix instant vanilla pudding mix with milk in a bowl and whisk until thickened, about 2 minutes, stir in 1/2 cup blueberries. Spread blueberry filling onto bottom of cake and place top of cake over the filling. Spread 2 cups whipped topping smoothly over top and sides of cake and arrange 1/2 cup blueberries in a square in the upper left corner of the cake for stars. Arrange alternating layers of strawberries and miniature marshmallows into horizontal red and white stripes.

Recipe Yield

1 9x13-inch cake

Recipe Note

Great for Memorial Day or the 4th of July!

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