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Betty Crocker 4th of July Poke Cake

  • 1 box Betty Crocker™ Super Moist™ white cake mix
  • Water, vegetable oil and whole eggs called for on cake mix box
  • 1 box (3 oz) Jell-O™ strawberry-flavored gelatin
  • 1 cup boiling water
  • ½ cup cold water
  • 1 box (3.3 oz) Jell-O™ white chocolate-flavor instant pudding & pie filling mix
  • ½ cup cold milk
  • 1 container (8 oz) Cool Whip frozen whipped topping, thawed
  • 1 cup sliced fresh strawberries
  • ½ cup fresh blueberries               
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  1. Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 13×9-inch pan. Cool on cooling rack 20 minutes.
  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.
  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.

Note:  The gelatin mixture needs time to set and cool completely in the poke cake, so for best results, refrigerate at least 3 hours before spreading pudding mixture on top.

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