Irresistible Flag Cake
A healthy, low-calorie cake featuring vibrant layers of blueberries and strawberries, perfect for family gatherings and meal prep.
Ingredients
Cake Base
- 1 box white or vanilla cake mix Provides the base and sweetness.
- 3 large eggs Adds moisture and richness.
- 1 cup sour cream Enhances the cake's texture and adds a slight tang.
- 1 cup cold milk Keeps the cake moist and fluffy.
- 1/2 cup melted butter Enriches the flavor and adds richness.
- 1 package vanilla instant pudding Thickens and adds creaminess.
Topping and Decoration
- 1 container whipped topping Creates a light and airy frosting.
- 1 cup blueberries Brings a burst of fresh flavor and color.
- 1 cup sliced strawberries Offers fresh, juicy contrast.
- 1 cup mini marshmallows Adds sweetness and fun texture.
- 1/2 cup unsweetened shredded coconut Provides a tropical flair and additional texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease and flour a baking dish to ensure easy removal of your cake.
- In a large mixing bowl, whisk together the cake mix, eggs, sour cream, milk, and melted butter until the batter is smooth.
- Gently fold in the vanilla pudding until fully integrated.
- Pour the batter into the prepared baking dish and spread it evenly.
Cooking
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Once cooled, spread the whipped topping evenly over the cake.
- Arrange the blueberries and sliced strawberries in a flag pattern on top of the whipped topping.
- Sprinkle mini marshmallows and shredded coconut around the edges for added flair.
Serving
- Cut the cake into squares, showcasing the colorful flag pattern.
- Serve immediately or chill in the refrigerator for a refreshing dessert.
Notes
This cake tastes best the day after it’s made, as flavors meld beautifully overnight. Store any leftovers covered in the refrigerator for up to 3 days.