# What You'll Need:
→ Cake
01 - 1 box (15.25 oz) white cake mix
02 - 1 cup water
03 - 1/2 cup vegetable oil
04 - 3 large eggs
→ Gelatin
05 - 1 box (3 oz) strawberry- or cherry-flavored gelatin
06 - 1 box (3 oz) berry blue gelatin
07 - 2 cups boiling water, divided
08 - 2 cups cold water, divided
→ Topping
09 - 1 tub (8 oz) frozen whipped topping, thawed
10 - 2 tablespoons red, white, and blue sprinkles or nonpareils
11 - Fresh strawberries and fresh blueberries (optional, for garnish)
# How to Make It:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan with nonstick spray or butter then set aside.
02 - Combine the white cake mix, 1 cup water, 1/2 cup vegetable oil and 3 large eggs in a mixing bowl; beat with an electric mixer or whisk until smooth and homogenous according to package guidance.
03 - Pour batter into the prepared 9x13-inch pan and bake 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool 15 minutes on a wire rack.
04 - Using the handle of a wooden spoon, poke holes evenly across the warm cake at roughly 1-inch intervals, penetrating to the bottom but not through the pan.
05 - In one bowl dissolve the red gelatin in 1 cup boiling water, then stir in 1/2 cup cold water. In a separate bowl dissolve the blue gelatin in 1 cup boiling water, then stir in 1/2 cup cold water. Allow mixtures to cool slightly but remain pourable.
06 - Carefully spoon or pour the red gelatin into holes on one side of the pan and the blue gelatin into the other side so colors remain distinct. Work promptly to avoid setting before inserted.
07 - Refrigerate the pan uncovered for at least 2 hours, or until the gelatin is fully set.
08 - Spread the thawed whipped topping evenly over the chilled cake. Sprinkle with red, white and blue nonpareils and arrange fresh strawberries and blueberries if using.
09 - Slice into 12 portions and serve chilled. Store leftovers covered in the refrigerator for up to 24 hours for best texture.
