Prep Time30m
Cook Time 20m
Ready Time 175m
Yield 24 servings


1 (7 oz.) jar marshmallow creme

1 cup fresh blueberries

3 cups fresh red raspberries

Nonstick cooking spray


2 (8 oz.) packages cream cheese


Step 1

HEAT oven to 350°F. Spray a 15 x 10 x 1-inch baking pan with no-stick cooking spray. Prepare cake mix as directed on package, using water, oil and eggs. Pour batter into prepared pan.

Step 2

BAKE 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pan 30 minutes or until completely cooled.

Step 3

COMBINE cream cheese and marshmallow creme in medium bowl; beat until smooth. Spread over cooled cake. Refrigerate 1 1/2 hours before decorating.

Step 4

RINSE berries; pat dry with paper towels. In upper left corner, arrange blueberries in 5-inch square to make blue field of flag. Starting and ending at edges of cake, arrange 7 horizontal rows of raspberries, leaving white stripes between red stripes.

High Altitude (above 3500 ft.):

Step 1

SEE cake mix package for directions.

Nutritional Information Per Serving

Serving Size (1 slice, 1/24 of cake), Calories 230 (Calories from Fat 110), Total Fat 12g (Saturated Fat 5g, Trans Fat g), Cholesterol 45mg, Sodium 220mg, Total Carbohydrate 27g (Dietary Fiber 2g, Sugars 17g), Protein 3g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.

*Percent Daily Values are based on a 2,000 calorie diet.

* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.

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