Red, White and Blue Poke Cake

By beltranm

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 hours 50 min
Makes: 16 servings

Nutrition Information:
1 Serving: Calories 270 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4g, Trans Fat 1/2g); Cholesterol 0mg; Sodium 350mg; Total Carbohydrate 41g (Dietary Fiber 1g, Sugars 26g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 6%; Calcium 6%; Iron 4% Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 1 box (18.25 oz) Betty Crocker® SuperMoist® white cake mix
• Water, 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

Details

Servings 16
Adapted from bettycrocker.com

Preparation

Step 1

1. Heat oven to 350°F. Make cake mix as directed on box for 13x9-inch pan, using water, oil and egg whites. Cool completely in pan on cooling rack 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 in refrigerator.