Flag Cake

This semi-homemade and super easy Flag Cake is made using a boxed cake mix, instant vanilla pudding, Cool Whip and is topped with fresh strawberries and blueberries to make a patriotic dessert! It is a deliciously simple way to use all those ripe summer berries and celebrate America.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings slices

Calories 107

Author Kim

Ingredients

For the cake

1 box white or vanilla cake mix (I use Betty Crocker’s® Super Moist White Cake Mix (15.25 ounces))
3 large eggs
1/2 cup sour cream
1 cup cold milk
1/2 cup (1 stick) butter melted

For the topping

2 cups cold milk
1 (3.4 ounce) small box vanilla instant pudding
1 (8 ounce) container whipped topping, thawed (I use Cool Whip)

For decorating

Blueberries
Mini marshmallows
Sliced strawberries
Unsweetened shredded coconut

Instructions

To prepare the cake, in a large mixing bowl, stir together the cake mix, eggs, sour cream, milk and melted butter. Transfer cake batter to a greased 9x13" baking dish (I use a glass dish). Bake cake according to package instructions.
Once cake has cooked and cooled, make the topping. Whisk instant pudding with milk for two minutes and until thickened, according to package instructions. Stir together the pudding and whipped topping until combined. Spread whipped topping mixture over the cake.
To decorate, outline a square in the top left corner with blueberries. Fill in with remaining blueberries, leaving some white space showing through. You can leave the white space to represent the stars or fill them in with mini marshmallows. Line the strawberry slices in 4-5 rows to form the stripes. In between rows of strawberries, you can fill in with shredded coconut or leave the space white. Refrigerate until ready to serve.

Notes

Make ahead. Feel free to make the cake 1 day in advance. Once completely cooled, cover it tightly and place it in the refrigerator. Add the whipped topping and fruit decoration just before serving. The whipped topping can also be made 1 day ahead of time and stored in an airtight container in the refrigerator. Give it a good stir before spreading it over the cake. To save even a bit more time, wash the strawberries and blueberries a few hours or up to a day in advance. Dry them thoroughly and then store in the fridge.
Storing leftovers. Tightly cover leftover flag cake and store it in the refrigerator for 3 to 5 days.
Freezing cake. I would not recommend freezing cake that has already been decorated. However, you can freeze the cake before decorating for up to 3 months. Wrap it in plastic wrap and then store it in a freezer-safe container or bag.

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