4th of July Cake

This 4th of July Cake is so fun and so easy to make! This tasty cake is red white and blue making it perfect for the 4th of July or Memorial Day!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 25

Chilling Time 3

Total Time 3 30

Servings

Calories 203kcal

Author Lisa

Preheat oven to 350°F. Spray a 13x9 pan with non-stick spray.
Mix together the oil, vanilla, sour cream, heavy cream and egg whites. Then mix in the boxed cake mix.
1 box white cake mix, ½ cup vegetable oil, 2 tbs vanilla, ¾ cup sour cream, ¾ cup heavy cream, 4 egg whites
Pour cake batter into prepared dish and bake for 25-30 minutes or until a toothpick inserted comes out clean.
Using a fork, poke holes into the cake while it’s still warm. Poke holes every ½ inch and almost to the bottom of the cake.
In a medium bowl stir together the jello and boiling water until gelatin is completely dissolved. Then stir in the cold water.
1 box Jello, 1 cup water, ½ cup water
Pour mixture, evenly, over the cake. Refrigerate cake between 3 and 12 hours (don’t go any longer than 12 or else the cake will get mushy). Frost after the cake has been refrigerated for at least 3 hours, allowing the gelatin to set up.

In a large bowl combine instant white chocolate pudding and cold milk, whisking until fully mixed.
1 box instant white chocolate pudding, ½ cup milk, 8 oz frozen whipped topping
Fold in whipped topping. Drop frosting by the spoonful onto the cake and gently spread into an even layer.
Top cake with strawberries and blueberries to resembles a flag. Store in the refrigerator until ready to eat.
1 cup strawberries, ½ cup blueberries

Tips and Tricks

- Make sure to clean off the fork when poking holes if cake starts sticking to the fork- otherwise the holes will start getting too big and make the jello soak in unevenly.
- Poke the cake with a fork about 60-70 times for good distribution of the jello!