# Ingredient List:
→ Cake
01 - White cake mix, 15.25 oz box
02 - Water, 1 cup
03 - Vegetable oil, 1/2 cup
04 - Large eggs, 3
→ Gelatin
05 - Strawberry or cherry-flavored gelatin, 3 oz box
06 - Berry blue-flavored gelatin, 3 oz box
07 - Boiling water, 2 cups (divided)
08 - Cold water, 2 cups (divided)
→ Topping
09 - Frozen whipped topping, 8 oz tub, thawed
10 - Red, white, and blue sprinkles or nonpareils, 2 tablespoons
11 - Fresh strawberries, as needed for garnish (optional)
12 - Fresh blueberries, as needed for garnish (optional)
# Directions:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish and set aside.
02 - Combine the white cake mix with 1 cup water, 1/2 cup vegetable oil and 3 large eggs; beat according to package directions until smooth.
03 - Pour batter into the prepared 9x13-inch dish and bake 28–32 minutes, or until a toothpick inserted in the center comes out clean; remove from oven and let cool 15 minutes.
04 - Use the handle of a wooden spoon to poke holes about 1 inch apart across the warm cake, going nearly to the bottom but not through the pan.
05 - In one bowl dissolve the red gelatin in 1 cup boiling water, then stir in 1/2 cup cold water. In a separate bowl dissolve the blue gelatin in 1 cup boiling water, then stir in 1/2 cup cold water.
06 - Carefully spoon the red gelatin into half of the holes and the blue gelatin into the remaining holes, distributing evenly so the colors alternate.
07 - Refrigerate the cake at least 2 hours, or until the gelatin is fully set.
08 - Spread the thawed whipped topping evenly over the chilled cake, sprinkle with red, white and blue sprinkles, and arrange fresh strawberries and blueberries on top if using.
09 - Slice the cake into portions and serve chilled.
