Easy & Festive Flag Cake Recipe

Ingredients

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

Instructions

1. Preheat your oven to 350°F (175°C). Prepare a 9x13-inch baking pan by greasing and flouring it.
2. In a large bowl, combine the cake mix, 1 cup of water, eggs, and vegetable oil. Mix on low speed until moistened, then increase to medium speed and beat for 2 minutes. Pour the batter into the prepared pan.
3. Bake in the preheated oven for 23-28 minutes, or until a toothpick inserted into the center comes out clean. Let it cool completely on a wire rack. Use a fork to poke holes about 1 inch apart all over the cake.
4. In a bowl, dissolve the strawberry gelatin in ½ cup of boiling water. Slowly pour the gelatin over the cake, allowing it to seep into the holes. Refrigerate for about 1 hour, or until the gelatin is set. Transfer the cake to a serving platter and cut it in half horizontally.
5. Whisk the instant pudding mix into the milk in a bowl for about 2 minutes, or until thickened. Stir in ½ cup of blueberries. Spread the blueberry-pudding filling evenly onto the bottom cake layer, then place the top cake layer over the filling. Cover the top and sides of the cake with whipped topping. Arrange the remaining ½ cup of blueberries in a square in the upper left corner to represent stars. Create alternating red and white stripes using strawberries and miniature marshmallows.

Nutrition

• Calories: 334 kcal
• Fat Content: 12 g
• Fiber Content: 1 g
• Sugar Content: 36 g
• Sodium Content: 448 mg
• Protein Content: 5 g
• Cholesterol Content: 49 mg
• Carbohydrate Content: 52 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g