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Instructions
Step
1
Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 13x9-inch pan. Cool in pan on cooling rack 20 minutes.
Step
2
With tines of fork, poke holes almost to bottom of warm cake about every 1/2 inch. In medium bowl, stir gelatin and boiling water until dissolved. Stir in cold water. Carefully pour mixture evenly over top of cake. Refrigerate, loosely covered, at least 3 hours but no longer than 12 hours until serving time.
Step
3
In large bowl, beat pudding mix and milk with whisk until blended and smooth. Gently stir in whipped topping. Drop by spoonfuls over top of cake; carefully spread until even. Arrange strawberries and blueberries on top of cake to look like flag. Store loosely covered in refrigerator.
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Be sure to poke the cake at least 50 to 60 times so there is plenty of filling in the cake!
Wipe down the fork tines as you poke the cake. If the tines aren’t clean, they’ll make “pokes” that are too large which will make the distribution of the gelatin uneven.
The gelatin mixture needs time to set and cool completely in the red, white and blue poke cake, so for best results, refrigerate at least 3 hours before spreading pudding mixture on top.
Can’t find white chocolate instant pudding? Replace with 1 box (4-serving size) Jell-O™ vanilla-flavor instant pudding & pie filling mix for this cake.
To show off the red, white and blue of this 4th of July cake, cut into serving-size pieces, and arrange on a platter. Top each piece of cake with a tiny American flag, available at craft stores. Garnish the platter with whole strawberries and blueberries.
