Flag Cake with Cream Cheese Topping

By spend with pennies

Ingredients

14.25 ounces white cake mix ( plus ingredients required on the box)
1 box strawberry Jell-o (4 serving size)
1 cup blueberries
1 pint fresh strawberries (more as needed)
8 ounces cream cheese (softened)
â…" cup granulated sugar
8 ounces whipped topping (or 3 cups stabilized whipped cream)

Prep Time20mins
Cook Time35mins
Servings18

Instructions

Prepare cake in a 9×13 pan according to package directions. Cool and poke the entire cake with a fork.

Add 1 cup of boiling water to the jello mixture and stir until all powder is dissolved. Stir in ½ cup cold water. Gently pour over cake and refrigerate 4 hours.

For the Topping

With a hand mixer, mix softened cream cheese and sugar until light and fluffy. Add whipped topping. Spread over cake.

If making a Canadian flag, cut the strawberries from top to bottom to make a triangular shape. Use the image in this post as a guide to create a maple leaf shape and place strawberries along the sides of the cake to resemble a flag.

If making an American flag, create a blueberry rectangle in the top left corner of the cake. Cut strawberries in half and place in rows.

Refrigerate for 2 hours before serving.