Ingredient List
for the cake mix:
  • 1 (15.25-ounce) box white cake mix
  • 1 cup water (or as listed on cake mix box)
  • 1/2 cup vegetable oil (or as listed on cake mix box)
  • 3 large egg whites (or as listed on cake mix box)
for the poke cake:
  • 1 cup boiling water
  • 1 (3.3-ounce) box strawberry gelatin
  • 1 (8-ounce) container whipped topping
  • 1 cup fresh blueberries
  • 1 pound fresh strawberries, sliced or halved
Making the cake
  • Preheat oven to 350°F. Spray 13×9 cake pan with nonstick cooking spray.

  • In a large bowl, beat cake mix, water, oil and egg whites with an electric mixer on low speed for 30 seconds. Scrape the sides of the bowl. Then beat on medium speed for 2 minutes. Pour into prepared pan. (Note: Do not eat raw cake batter.)

  • Bake 23-28 minutes or until toothpick inserted in the center comes out clean. Cool on rack 20 minutes.

Making the Poke Cake
  • In a medium bowl, pour boiling water on gelatin; whisk briskly until dissolved.

  • Poke cake at 1-inch intervals with the handle of a wooden spoon or the tines of a fork halfway into the cake. Carefully and slowly pour the strawberry gelatin over the cake. Chill completely in the refrigerator, about 1 hour.

  • Spread the whipped topping evenly over the cake. Arrange the blueberries and strawberries to resemble the stars and stripes of the American Flag.

  • Cut the cake into 12 generous pieces. Note: For a clean slice, wipe the knife after each cut.

  • Keep the cake chilled. Tightly cover cake and keep in the refrigerator 2-3 days.

  • NUTRITION INFORMATION PER SERVING (1 SLICE, 157g): 350 calories, 150 calories from fat, 17g total fat, 5g saturated fat, 1g trans fat, 0mg cholesterol, 350mg sodium, 49g total carbohydrate, 1g dietary fiber, 29g sugars, 4g protein, 10mcg folate, 23mg vitamin C, 1mg iron.

  • Image: Stars and Stripes Pinterest Post

    Looking for other cake recipes?

    Cake Flour

    Cake flour is a very finely milled white flour made from a soft winter wheat. Cake flour is also traditionally very heavily bleached. The bleaching process and the variety of wheat it is made from produces a flour that has a very low protein content. The flour is velvety in texture and produces beautifully delicate pastries. While unbleached cake flours do exist, they are reported to preform poorly compared to traditional bleached cake flour. Learn more about The Function of Flour in Baking.

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