Ingredients

• 1 , 15.25 ounce
• 1 cup water
• 3 large eggs
• 0.33 cups vegetable oil
• 1 , 3 ounce
• 0.5 cups boiling water
• 1 , 3.5 ounce
• 1.5 cups milk
• 1 cup fresh blueberries , divided
• 2 cups frozen whipped topping , thawed
• 1.5 cups sliced fresh strawberries
• 0.5 cups miniature marshmallows

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
2. 2 Combine cake mix, 1 cup water, eggs, and vegetable oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.
3. 3 Bake in the preheated oven until lightly browned and a toothpick inserted into the center comes out clean, 23 to 28 minutes. Cool completely on a wire rack. Poke holes about 1 inch apart all over cake with a fork.
4. 4 Dissolve strawberry gelatin in ½ cup boiling water in a bowl; slowly pour over cake, letting gelatin seep into holes. Refrigerate cake until gelatin sets, about 1 hour. Transfer cake to a serving platter; cut in half horizontally.
5. 5 Whisk instant pudding mix into milk in a bowl until thickened, about 2 minutes; stir in ½ cup blueberries. Spread blueberry-pudding filling onto bottom cake layer; place top cake layer over filling. Spread whipped topping over top and sides of cake; arrange remaining ½ cup blueberries in a square in upper left corner of cake for stars. Arrange alternating layers of strawberries and miniature marshmallows into horizontal red and white stripes.

Nutrition per serving