Red, White & Blue Poke Cake Recipe

Preheat oven to 350°. Spray a 9 x 13 pan with non-stick baking spray, or grease and flour pan. Set aside.

In the bowl of mixer, with the paddle attachment, combine cake mix, large eggs, water, and vegetable oil. Mix until combined and smooth. Do not over mix.

Add to prepared 9 x 13 baking dish. Place on center rack of oven and bake for 30 minutes until cake is lightly golden and center bounces back when lightly pressed.

Remove cake and poke top full of holes while cake is still warm.

In a small bowl combine jello and warm water. Mix until jello is dissolved. Spoon prepared jello over the top of the cake, down into the holes. Place the cake in the refrigerator and chill until cold.

In a medium size bowl combine pudding mix and milk, Whip until mixture thickens. Spread the pudding evenly over the top of the chilled cake.

Spread a 1/2 inch of cool whip topping over the top of pudding. Chill cake for one hour. *Note you may not use the entire large container.

In the bowl of mixer, with the whipping attachment, add ice cold whipping cream and whip until whip cream begins to thicken. Add powder sugar and vanilla. Continue mixing on high until stiff peaks form. Place whipped cream in pipping bag with a large star tip,or a large Ziploc bag with tip cut off to create dot shapes.

Using a butter knife, draw the guide lines and box for an American Flag. Pipe stars inside the box side-by-side. Place a blueberry on top of each whipped cream star. Beginning at the top of the cake start with a line of sliced strawberries, then a piped "white" line or stars, then a double line of raspberries. Continue alternating between white whipped cream star/dot lines, strawberry lines, and raspberry lines.

Chill Cake until ready to serve, Enjoy!