Holiday Flag Poke Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 18
A poke cake made in a rectangular pan is the base for this festive holiday cake that is decorated with fresh blueberries and strawberries that are abundant this time of year.
  • 1 (15.25 ounce) box of white cake mix
  • Ingredients needed to make the cake
  • 1 (4 serving size) package of red or blue flavored gelatin
  • 1 cup boiling water
  • 1 (8 ounce) container of frozen whipped topping, thawed
  • ½ - ¾ cup fresh blueberries
  • 15 - 20 fresh strawberries, capped and cut in half
  1. Prepare cake mix according to package directions and bake in a 9X13 inch pan that has been sprayed with non-stick spray.
  2. Remove cake from oven and allow to cool completely.
  3. Poke the top of the cake with a meat fork, chop stick, or the handle of a wooden spoon. Puncture the surface of the cake and about half way down about every ½ to ¾ inches.
  4. Dissolve the flavored gelatin in 1 cup boiling water and mix well to combine.
  5. Slowly pour the gelatin and water mixture over the top of your cake, making sure to cover the entire surface and to allow the gelatin time to absorb into the cake.
  6. Cover the cake and place in the refrigerator for 1 - 2 hours or until the gelatin has set. The cake can be frozen at this point for up to two weeks in a well sealed, and covered pan.
  7. On the day of your event, remove the cake from the refrigerator (or freezer) and frost the top with the whipped topping.
  8. Arrange blueberries in the top left corner of the cake for the field of stars, and arrange the halved strawberries in stripes.
  9. Cake should be eaten within 3 days. (The berries don't last long)
  10. Store the cake, covered, in the refrigerator or a cooler until serving time.
Recipe by Patty Cake's Pantry at