Red, White and Blue Poke Cake

Red, white and beautiful! A simple cake-mix cake becomes the hit of your Fourth of July gathering with just a few easy additions.

  • prep time 15 min
  • total time 4 hr 50 min
  • ingredients 10
  • servings 16

Ingredients

1
box white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1
box (4-serving size) strawberry-flavored gelatin
1
cup boiling water
1/2
cup cold water
1
box (4-serving size) white chocolate instant pudding and pie filling mix
1/3
cup milk
1
container (8 oz) frozen whipped topping, thawed
1
cup sliced fresh strawberries
1/2
cup fresh blueberries
  • 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 completely in pan, about 1 hour.
  • 2 Pierce cooled cake with fork at 1/2-inch intervals. In medium bowl, stir gelatin and boiling water until dissolved. Stir in cold water. Carefully pour mixture over entire surface of cake. Refrigerate at least 3 hours until serving time.
  • 3 In large bowl, mix pudding mix and milk until well blended. Gently stir in whipped topping. Spread over cake. Arrange strawberries and blueberries on top of cake to look like flag. Store loosely covered in refrigerator.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    250
    (
    Calories from Fat
    80),
    % Daily Value
    Total Fat
    9g
    9%
    (Saturated Fat
    4g,
    4%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    330mg
    330%;
    Total Carbohydrate
    39g
    39%
    (Dietary Fiber
    1g
    1%
      Sugars
    25g
    25%
    ),
    Protein
    3g
    3%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    6%;
    Calcium
    8%;
    Iron
    2%;
    Exchanges:
    1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
    Carbohydrate Choices:
    2 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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