# What You'll Need:
→ Cake
01 - 15.25 ounces white cake mix (1 box)
02 - 1 cup water
03 - 1/2 cup vegetable oil
04 - 3 large eggs
→ Gelatin
05 - 3 ounces strawberry or cherry-flavored gelatin (1 box)
06 - 3 ounces berry blue gelatin (1 box)
07 - 2 cups boiling water, divided (1 cup per gelatin)
08 - 2 cups cold water, divided (1 cup per gelatin)
→ Topping
09 - 8 ounces frozen whipped topping, thawed (1 tub)
10 - 2 tablespoons red, white and blue sprinkles or nonpareils
11 - Fresh strawberries and blueberries, optional for garnish
# How to Make It:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish and set aside.
02 - Combine white cake mix, 1 cup water, 1/2 cup vegetable oil and 3 large eggs; mix until smooth according to package guidance.
03 - Pour batter into prepared 9x13-inch dish and bake 28–32 minutes, or until a toothpick inserted in the center comes out clean.
04 - Cool the cake 15 minutes in the pan, then use the handle of a wooden spoon to poke holes about 1 inch apart over the surface.
05 - In a bowl, dissolve the 3-ounce red gelatin in 1 cup boiling water, then stir in 1 cup cold water; stir until fully liquid and slightly cooled.
06 - In a separate bowl, dissolve the 3-ounce blue gelatin in 1 cup boiling water, then stir in 1 cup cold water; allow to cool slightly.
07 - Carefully spoon the red gelatin into roughly half the holes and the blue gelatin into the remaining holes so colors alternate across the cake.
08 - Refrigerate the cake at least 2 hours, until the gelatin is fully set and the cake is chilled through.
09 - Spread thawed whipped topping evenly over the chilled cake, then sprinkle with red, white and blue sprinkles and arrange fresh berries if using.
10 - Slice into 12 portions and serve chilled; keep leftovers refrigerated.
