Flag Decorated Jello Poke Cake
White cake filled with Red and Blue Jello topped with a pudding and cool whip frosting.
Prep Time25 mins
Cook Time35 mins
Chilling time2 hrs
Total Time3 hrs
- 15.25 oz. White cake mix (and ingredients listed on box) I use Pillsbury
- 3 oz. Strawberry Jello mix
- 3 oz. Berry Blue Jello mix
- 2 cups Hot water
- 2 cups Cold water
- 3.4 oz. Instant vanilla pudding
- 1 cup Milk
- 8 oz. Cool whip
- 1 pint Strawberries sliced
- 1 cup Blueberries
Prepare the cake as directed in a 9x13 pan that has been sprayed with non-stick spray.
Prepare both jello packages with 1 cup hot water each and one cup cold water each (as package directs).
Poke holes into cake with the handle end of a wooden spoon or something similar (about 1/4 inch round stick).
Pour the jello into the holes of the cake, alternating rows with each color. Note you will not need all the Jello. I only used half and refrigerated the other half for serving another way.
Refrigerate the cake for at least 2 hours before making the frosting.
When the cake has chilled start making the frosting. Add the instant pudding mix and milk in a medium-sized bowl. Mix until combined. Fold in the cool whip.
Spread the frosting over the cake. Decorate as desired with strawberries and blueberries in a flag shap. Serve and enjoy!
Calories: 275kcal | Carbohydrates: 59g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 384mg | Potassium: 139mg | Fiber: 2g | Sugar: 40g | Vitamin A: 75IU | Vitamin C: 24.4mg | Calcium: 129mg | Iron: 0.9mg