Red, White, and Blue Poke Cake

A festive dessert perfect for summer celebrations and patriotic holidays, featuring colorful layers and creamy texture.

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Preheat your oven to 350°F (175°C) and grease and flour a 9×13 inch baking dish.
Prepare the cake mix according to package instructions, adding the eggs, water, and oil.
Bake the cake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool for 10 minutes, then poke holes in the top with a fork.
Whisk together the instant pudding mix and milk until thickened.
Divide the pudding mixture in half; dye one half with red food coloring and the other half with blue.
Pour the red pudding into the holes on one side of the cake and blue on the other side.
Refrigerate the cake for at least 2 hours to allow the pudding to set.
Top with whipped topping and decorate with fresh strawberries and blueberries.
Serve and enjoy!

Store any leftovers in an airtight container in the refrigerator for optimal freshness. Consider adding layers of fruit purees for a flavor twist.