All-American Flag Cake

All-American Flag Cake

1
Bernice Dray 0

"Great for Memorial Day or the 4th of July!"

Ingredients

3 h 35 m {{adjustedServings}} servings 409 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 409 kcal
  • 20%
  • Fat:
  • 17.8 g
  • 27%
  • Carbs:
  • 58.2g
  • 19%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 468 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

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  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.
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Coming back to review this as a solid 4 stars. I knew it would be a horrendous idea for someone like me to try to cut a cake horizontally. Thus, I made two 9" round cakes to be stacked. This way...