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Flag Cake

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Flag Cake
  • Prep 15 min
  • Total 2 hr 15 min
  • Servings 15
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This patriotic cake is so simple and so versatile! To make this cake easy to take, you can frost and decorate it right in the pan.
Updated Jul 14, 2011

Ingredients

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 13x9-inch pan. Cool 10 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
  • 2
    Place cake on tray. Frost top and sides of cake with frosting.
  • 3
    For flag design, arrange blueberries on upper left corner of frosted cake to create stars; arrange strawberries in rows over frosted cake to create stripes. Serve immediately. Store covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    Create an attractive display by covering a piece of sturdy cardboard with wrapping paper, then plastic food wrap. Stretch and secure with tape. Or cover cardboard with foil or cooking parchment paper.

Nutrition

320 Calories, 14g Total Fat, 2g Protein, 46g Total Carbohydrate, 31g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
320
Calories from Fat
120
Total Fat
14g
21%
Saturated Fat
3g
15%
Trans Fat
2g
Cholesterol
40mg
14%
Sodium
280mg
12%
Potassium
70mg
2%
Total Carbohydrate
46g
15%
Dietary Fiber
0g
0%
Sugars
31g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
10%
10%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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