Ingredients:

  • 1 box (15.25 oz) white or yellow cake mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 1 box (3 oz) strawberry or raspberry gelatin
  • 2 cups boiling water
  • 1 box (3.4 oz) instant vanilla pudding mix
  • 2 cups cold whole milk
  • 1 tub (8 oz) whipped topping

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. Combine cake mix, water, oil, and eggs; beat until smooth and fully emulsified.
  3. Bake for 28-30 minutes or until a toothpick inserted in the center comes out clean.
  4. Let the cake cool for 5-10 minutes before proceeding.
  5. Using the handle of a wooden spoon, poke holes across the entire cake surface in a grid pattern, approximately 1 inch apart.
  6. Whisk the gelatin powder into 2 cups of boiling water until the granules are completely dissolved.
  7. Slowly pour the liquid gelatin over the cake, ensuring it fills every hole.
  8. Refrigerate the cake for at least 1 hour to allow the gelatin to set.
  9. In a medium bowl, whisk the instant vanilla pudding mix and cold milk together for 2 minutes, then let it sit for 5 minutes to thicken.
  10. Gently fold in the thawed whipped topping using a rubber spatula until no white streaks remain.
  11. Spread the mixture evenly over the chilled gelatin layer.
  12. Return to the refrigerator for at least 3 more hours (or overnight) to lock in the layers.