Flag Cake


  • 1 pkg (16 oz or 430 g) angel food cake mix
  • 1 pkg (8 oz or 225 g) frozen whipped topping, thawed
  • 1 pint fresh raspberries
  • 1 pint fresh blueberries
  •  Vanilla ice cream (optional)


  1. Preheat oven to 350°F (180°C). Prepare cake mix according to package directions. Pour batter into ungreased Large Baker, spreading evenly. Bake on center rack in oven 35-40 minutes or until top is golden brown and the cracks feel dry and not sticky. (Cake should be firm to the touch; do not underbake.) Carefully turn baker upside down onto Stackable Cooling Rack; cool completely. (Do not remove cake from baker.)

  2. Spread whipped topping over top of cake. Place raspberries and blueberries over cake. To serve, cut into squares. Serve with ice cream using Ice Cream Scoop, if desired.


  • 16  servings

Nutrients per serving:

Calories 160, Total Fat 2.5 g, Saturated Fat 2.5 g, Cholesterol 0 mg, Carbohydrate 32 g, Protein 2 g, Sodium 230 mg, Fiber 2 g

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