- Prep30 MIN
- Total4 HR 25 MIN
Ingredients1 box Betty Crocker™ Super Moist™ white cake mixWater, vegetable oil and whole eggs called for on cake mix box1 box (3 oz) Jell-O™ strawberry-flavored gelatin1 cup boiling water1/2 cup cold water1 box (3.3 oz) Jell-O™ white chocolate-flavor instant pudding & pie filling mix1/2 cup cold milk1 container (8 oz) Cool Whip frozen whipped topping, thawed1 cup sliced fresh strawberries1/2 cup fresh blueberriesSteps
1Heat 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.
2With 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.
3In 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.
- Make ahead! Make and bake cake mix as directed on box for 13×9-inch pan. Cool on cooling rack 20 minutes. Poke holes in warm cake with fork. Make gelatin mixture, and carefully pour over top of cake. Loosely cover, and refrigerate overnight. When ready to serve, make pudding mixture. Remove cake from refrigerator; uncover, and top with pudding mixture. Decorate top with fruit.
- The gelatin mixture needs time to set and cool completely in the poked cake, so for best results, refrigerate at least 3 hours before spreading pudding mixture on top.
- Can’t find white chocolate instant pudding? Replace with 1 box (3.4 oz) Jell-O™ vanilla-flavor instant pudding & pie filling mix.
- To show off the red, white and blue of this cake, cut into serving-size pieces, and arrange on a platter. Top each piece of cake with a tiny American flag, available at craft stores. Garnish the platter with whole strawberries and blueberries.
- Be sure to poke the cake at least 50 to 60 times so there is plenty of filling in the cake!
- Wipe down the fork tines as you poke the cake. If the tines aren’t clean, they’ll make “pokes” that are too large which will make the distribution of the gelatin uneven.
- Need more recipes for the Fourth of July? Try one of these Best Fourth of July Desserts.