I used to have flag cake when I was younger, so I decided to make it myself for the first time yesterday for a Fourth of July shindig. It’s a really festive way of celebrating the holiday, but you could easily tweak it for another holiday or just any time of the year by changing the design of the fruit on top.
- I’m all about simplicity, especially when running low on time, so I used a box mix of confetti cake. Alternatively, you could prepare your own cake batter and use that instead. You could also use white or yellow cake mix instead of the confetti.
- Spreading the cool whip is a bit difficult at first, but the easiest way to go about it is to spread a thin layer over the entire cake top, then continue to add more layers until you have as much “frosting” as you want. It also helps to use a rubber spatula.
- I only sliced the strawberries into halves, but if you wanted smaller or flatter pieces, you could slice it as you please.
Prep Time: 20 minutes | Bake Time: 36 minutes
# of Servings: one 13×9-inch cake
- 1 box confetti cake
- 1 cup water (as directed by box)
- 1/3 cup vegetable oil (as directed by box)
- 3 eggs (as directed by box)
- 1/2 teaspoon vanilla
- 1 tub of cool whip
- 1 package fresh blueberries
- 1 package fresh strawberries
- Preheat oven to 350, and spray a 13×9-inch pan with cooking spray.
- Prepare the cake mix as directed by the box in a large bowl.
- Add vanilla, and mix well.
- Pour cake batter into pan, then bake for 36 minutes, or as directed by box.
- When done, allow cake to cool completely.
- Spread thawed cool whip on top of the cake.
- Wash the fruit, and slice strawberries into halves.
- Arrange fruit to resemble the American flag. Keep refrigerated until ready to serve.