All-American Flag Cake

All-American Flag Cake

Bernice Dray 0

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

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

Serving size has been adjusted!

Original recipe yields 12 servings



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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  • Prep

  • Cook

  • Ready In

  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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  1. 1 Ratings


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 does require a little more water mixed into the gelatin (try 3/4 cup instead of 1/2), and a little less pudding mixture (maybe half the batch), but I feel like it was a "safer" option for me...otherwise, I might have had to turn it into trifle! I poked both cakes with a fork and split the gelatin between the two. I always prefer to make cakes from scratch, but this recipe takes long enough without going to that trouble. It is definitely worth it to do the pokes- it looks neat and tastes really good. Also, I made whipped cream myself because I think the frozen stuff is gross- plus you can control the amount of sugar. Given that the cake is round and not rectangular, it obviously cannot take on the design of the flag, but I made a symmetrical design with all the items and you can tell it is supposed to be patriotic. Finally, I think this would probably be just as lovely without the marshmallows. If the cake is not eaten the first day, they begin to soak up the moisture from the whipped cream and they get mushy/slimy. Still tastes good, but with a strange texture.