Grease with baking spray a 9x13 inch baking dish and set aside.
Whisk cake mix with eggs, water, oil, and vanilla until smooth.
Divide batter evenly into 3 bowls. Stir blue food color into one bowl. Stir red food color into the second bowl. Leave another one with no color.
Alternating colors, drop heaping spoonfuls of batter randomly into the prepared baking dish.
Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let sit for 10 minutes. Next, poke large holes all over the cake using the end of a wooden spoon.
Add condensed milk and white chocolate to a medium bowl, microwave for 1 minute and stir to combine until melted. If needed, microwave for 30 more seconds.
After holes are made, pour the mixture on top of the cake evenly and distribute the chocolate mixture all over the cake.
Prepare the pudding mixture per package directions, by mixing it with the milk, until mixture begins to thicken, and immediately pour pudding over cake, filling the holes.
Let the cake COOL completely.
Frost cake with whipped topping, leaving about 2 cups for later. Refrigerate at least 1 hour or until ready to serve.
Garnish with blueberries and strawberries to resemble the American flag. Add remaining whipped topping to a piping bag fitted with the star tip and pipe cream stars in between the strawberry rows.
Patriotic Poke Cake
Amount Per Serving
Calories 542Calories from Fat 189
% Daily Value*
Saturated Fat 14g88%
Vitamin A 230IU5%
Vitamin C 18.6mg23%
* Percent Daily Values are based on a 2000 calorie diet.