4th Of July Poke Cake Food

RED, WHITE AND BLUE FOURTH OF JULY POKE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 13x9-inch pan. Cool on cooling rack 20 minutes.
• With tines of fork, poke holes almost to bottom of warm cake about every 1/2 inch. In medium bowl, stir gelatin and boiling water until dissolved. Stir in cold water. Carefully pour mixture evenly over top of cake. Refrigerate, loosely covered, at least 3 hours but no longer than 12 hours until serving time.
• In large bowl, beat pudding mix and milk with whisk until blended and smooth. Gently stir in whipped topping. Drop by spoonfuls over top of cake; carefully spread until even. Arrange strawberries and blueberries on top of cake to look like flag. Store loosely covered in refrigerator.

FOURTH OF JULY POKE CAKE

Steps:

• Mix and bake strawberry cake mix according to box directions for a 13x9-inch cake. (10 minutes prep time, 32-36 minutes bake time). Cool cake until touch on bottom of pan is cool (30-45 minutes). Take round end of wooden spoon and poke holes in cake, about 1 inch apart. (Wipe cake off bottom of spoon with a paper towel when it begins to stick).
• Pour 3/4 cup water into 4 cup liquid measuring cup. Microwave on high 2-3 minutes. Pour package of Berry Blue Jell-O into hot water and stir to dissolve. Pour 1/2 cup cold water into hot Jell-O water. Stir until Jell-O is completely dissolved. Pour Jell-O over cake and into holes. Cool in refrigerator for 1-2 hours.
• For topping pour Dream Whip and White Chocolate pudding mix into electric mixing bowl. Pour milk over mixes. Whip with wire mixer attachment until well mixed. Spread with rubber spatula over top of cake. Keep cake refrigerated.