Ingredients:

  • 1 box (15.25 oz / 432g) white or yellow cake mix
  • 1 cup (240ml) water
  • 1/2 cup (115g) vegetable oil
  • 3 large eggs
  • 1 package (3 oz / 85g) strawberry gelatin powder
  • 1 cup (240ml) boiling water
  • 1 cup (240ml) cold water
  • 1 container (8 oz / 225g) thawed whipped topping
  • 1 package (3.4 oz / 96g) instant vanilla pudding mix
  • 1/2 cup (120ml) cold milk

Instructions:

  1. Preheat your oven according to the cake mix package. Combine the cake mix, water, oil, and eggs, beating until smooth.
  2. Pour the batter into a 9x13 inch baking pan and bake until a toothpick inserted in the center comes out clean and the edges are golden brown.
  3. While the cake is still warm, use a wooden skewer to poke holes approximately 1 inch apart across the entire surface, reaching the bottom of the pan.
  4. Dissolve the gelatin powder in boiling water, then stir in the cold water. Slowly pour the liquid over the warm cake so it fills the holes.
  5. Allow the cake to cool completely to room temperature.
  6. Whisk together the instant vanilla pudding mix and cold milk until thickened, then gently fold in the thawed whipped topping until smooth.
  7. Spread the cream mixture evenly over the cooled cake and refrigerate for at least 6 hours.