Ingredients:

  • 1 box (15.25 oz) white or yellow cake mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 1 can (14 oz) sweetened condensed milk
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 1/2 cup whole milk
  • 2 tsp vanilla extract
  • 2 cups heavy whipping cream, chilled
  • 1/2 cup powdered sugar

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan so the cake doesn't stick.
  2. Mix the cake mix, water, vegetable oil, and eggs in a bowl until the batter is smooth.
  3. Pour the batter into the pan and bake for 28-32 mins until a toothpick comes out clean.
  4. Let the cake cool for 5 to 10 mins. This is important, as a piping hot cake might collapse when poked.
  5. Use a wooden handle to poke holes 1 inch apart across the cake. Note: Stop about 1/4 inch from the bottom to avoid leaks.
  6. Whisk the sweetened condensed milk, instant vanilla pudding mix, whole milk, and 1 tsp of vanilla extract until velvety.
  7. Slowly pour the mixture over the warm cake, gliding it into the holes with a spatula until the liquid is fully absorbed.
  8. In a chilled bowl, whip the heavy whipping cream, powdered sugar, and the remaining 1 tsp of vanilla extract until stiff peaks form.
  9. Spread the whipped cream evenly over the cake.
  10. Refrigerate for at least 4 hours, or ideally overnight, until the cream is set and firm.