All-American Flag Cake

1 (18.25 ounce) package yellow cake mix

1 cup water

⅓ cup vegetable oil

3 eggs

1 (3 ounce) package strawberry-flavored Jell-O® mix

½ cup boiling water

1 (3.5 ounce) package instant vanilla pudding mix

1 ½ cups milk

1 cup frozen whipped topping, thawed

½ cup fresh blueberries

2 cups frozen whipped topping, thawed

½ cup fresh blueberries

1 ½ cups sliced fresh strawberries

½ cup miniature marshmallows

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.

Stir yellow cake mix, 1 cup water, vegetable oil, and eggs in a mixing bowl until moistened; beat with a mixer on medium speed for 2 minutes. Pour batter into prepared baking pan.

Bake cake in the preheated oven until lightly browned and a toothpick inserted into the center comes out clean, about 35 minutes. Cool completely on a wire rack. Poke holes about 1 inch apart all over the cake with a fork.

Dissolve strawberry gelatin in boiling water in a bowl and pour gelatin slowly over the cake, letting gelatin seep into holes. Refrigerate cake until gelatin sets, about 1 hour. Transfer cake to a serving platter and cut in half horizontally.

Mix instant vanilla pudding mix with milk in a bowl and whisk until thickened, about 2 minutes; stir in 1/2 cup blueberries. Spread blueberry filling onto bottom of cake and place top of cake over the filling. Spread 2 cups whipped topping smoothly over top and sides of cake and arrange 1/2 cup blueberries in a square in the upper left corner of the cake for stars. Arrange alternating layers of strawberries and miniature marshmallows into horizontal red and white stripes.