4th July Layered Cake (Print Version)

Moist white cake soaked with vanilla pudding, finished with whipped cream and fresh strawberries and blueberries.

# Ingredients:

Cake Base

01 - 1 box white cake mix (plus ingredients called for on box)

Pudding Filling

02 - 1 package (3.4 oz) instant vanilla pudding mix

03 - 1 cup milk

Topping and Decoration

04 - 1 tub (8 oz) whipped topping, thawed

05 - 1 cup chopped strawberries

06 - 1 cup blueberries

07 - Red and blue sprinkles for decoration

# Instructions:

01 - Preheat oven to 350°F. Prepare the white cake mix according to package directions and bake in a greased 9x13 inch pan until a toothpick inserted comes out clean.

02 - Whisk instant vanilla pudding mix with milk until thickened. Refrigerate until ready to use.

03 - After the cake cools slightly, poke holes evenly across the surface using the handle of a wooden spoon or a straw.

04 - Pour the chilled vanilla pudding evenly over the cake, allowing it to fill the holes.

05 - Spread the whipped topping evenly over the pudding layer.

06 - Arrange chopped strawberries and blueberries on top in a festive pattern appropriate for the 4th of July.

07 - Sprinkle red and blue decorative sprinkles over the top. Refrigerate for at least 2 hours before serving to enhance flavor melding.

# Notes:

01 - For best results, ensure the pudding is fully chilled before pouring to prevent cake saturation.

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