Strawberry Poke Flag Cake Recipe
Serves: 16 to 20
Hands On Time: 30 minutes
Total Time: 5 hours and 0 minutes
1/2 cup (8 tablespoons) salted butter, softened
4 large eggs
1 1/4 cup milk
1 (15.25-ounce) box white cake mix, such as Betty Crocker Super Moist
1 cup boiling water
1 (3-ounce) box strawberry Jell-O
1/2 cup cold water
1 (8-ounce) container Cool Whip
1 (3.4-ounce) box instant vanilla pudding, such as Jell-O
1 pint blueberries
2 pints raspberries
Heat the oven to 350 degrees.
In a large bowl, beat together the butter and eggs with an electric mixer until combined. Beat in the milk, followed by the cake mix. Pour into a 9- by 13-inch baking dish and bake until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool, in the baking dish, to room temperature.
Once cool, use a skewer to poke holes all over the cake.
In a medium bowl, stir together the boiling water and the strawberry Jell-O. Stir in the cold water and then immediately pour over the cake, letting the mixture soak into the holes.
In a second medium bowl, stir together the Cool Whip and pudding mix until thoroughly combined. Spread in an even layer over the cake. Cover and refrigerate for at least 4 hours or, preferably, overnight.
When ready to serve, use the blueberries to create the upper left quadrant of the flag, leaving white space to represent stars. Use the raspberries to create the red stripes of the flag. Cut into slices and serve.
About the recipe
Perfect for Memorial Day or Independence Day, this easy flag cake is short on work but big on flavor. Don’t be afraid of all of the Jell-O and Cool Whip — it makes for an ultra-moist cake that’ll stay that way for days.
Poke cake is a favorite Southern style of cake; if you’re not familiar, it simply involves poking holes in a baked cake and then pouring a flavorful sauce on top. This sauce soaks deep into the cake, adding, often, color and tons of flavor to the cake. In this case, we’re making our poke sauce from strawberry Jell-O.