01 -
In a spacious mixing bowl, combine the cake mix with eggs, sour cream, milk, and melted butter. Stir everything together until you have a smooth, well-blended batter.
02 -
Pour the batter into a well-greased 9x13 inch baking pan. Follow the temperature and timing instructions on your cake mix box to bake until golden and a toothpick comes out clean.
03 -
Allow your cake to cool entirely in the pan before moving to the next step - this prevents the topping from melting.
04 -
Whisk the instant pudding mix with cold milk for about 2 minutes until it thickens up nicely. Then fold in the thawed whipped topping until everything is beautifully combined.
05 -
Evenly spread your pudding mixture over the cooled cake, creating a smooth white canvas for your flag design.
06 -
In the top left corner, create a rectangle with blueberries to represent the star field. Arrange sliced strawberries in horizontal rows across the rest of the cake to form the red stripes. Add coconut flakes between strawberry rows for white stripes if desired.
07 -
Refrigerate your beautiful flag cake until you're ready to serve. This helps everything set perfectly and keeps the fruit fresh.