Flag Poke Cake

This is one of my favorite cake recipes. I got it from a cook book I had when I was a kid. I’ve made this cake every 4th of July, and sometimes for Memorial Day, for many years. Luckily I copied the recipe before I lost the cook book. You will need:

  • 1 package white cake mix (and ingredients for it)
  • 1 small package red gelatin
  • 1 cup boiling water
  • 1/2 cup cold water
  • About 1/2 tub whipped topping (like Cool Whip)
  • 1 pint strawberries
  • 1 cup blueberries

Prepare the cake, following directions for a 13×9 pan. Let the cake cool down. Using a large fork, poke holes in the cake about every 1/2 inch. Pour the gelatin into a bowl. Add boiling water to the gelatin and stir until the gelatin dissolves, about 2 minutes. Add cold water and stir. Scoop some of the gelatin out of the bowl and pour it over the cake. Put the extra gelatin in the refrigerator. Put the cake in the fridge for about 4 hours.

Take the cake out of the fridge. Add about 1 inch of hot water to your sink. Dip ONLY THE BOTTOM of the cake pan into the water for about 30 seconds (this loosens the cake from the bottom of the pan, making it easier to remove). Remove the cake from the pan and place it on a large tray. Cover the top and sides with the whipped topping. Arrange the strawberries and blueberries to resemble the American flag. Keep the cake in the refrigerator until serving time.

Bon appetit!

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