Ingredients:

  • 1 box (15.25 oz) yellow cake mix
  • 1 cup water
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 package (3 oz) strawberry gelatin
  • 1 cup boiling water
  • 1/4 cup cold water
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 2 cups cold whole milk
  • 1 tub (8 oz) thawed whipped topping

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan. Mix the cake mix, water, eggs, and oil until smooth. Pour into the pan and bake for 25-30 minutes until the edges pull away from the pan and the top springs back.
  2. While the cake is still warm, use a wooden handle or skewer to poke holes approximately 1 inch apart across the entire surface.
  3. Dissolve strawberry gelatin in 1 cup of boiling water, then stir in 1/4 cup of cold water. Slowly pour the liquid over the cake to fill the holes.
  4. Whisk the instant vanilla pudding mix with cold whole milk for 2 minutes until thickened.
  5. Gently fold the thawed whipped topping into the thickened pudding until no streaks remain.
  6. Spread the custard mixture evenly over the chilled Jello layer using a spatula and refrigerate for 4 hours.