Ingredients:

  • 1 box (15.25 oz) white or yellow cake mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 1 package (3 oz) strawberry or lime gelatin
  • 1 cup boiling water
  • 1/2 cup cold water
  • 1 can (14 oz) sweetened condensed milk
  • 1 package (8 oz) whipped topping, thawed
  • 1 package (3.4 oz) instant vanilla pudding mix

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. Combine the cake mix, water, vegetable oil, and eggs in a bowl. Beat on medium speed until the batter is smooth and thickened.
  3. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  4. Allow the cake to cool for 10 minutes.
  5. Using a wooden skewer or dinner fork, poke holes every 1 inch across the entire surface of the warm cake, pushing deep but not hitting the bottom of the pan.
  6. Whisk boiling water into the gelatin package until fully dissolved, then stir in the cold water.
  7. Slowly pour the liquid gelatin over the cake, ensuring it seeps into the holes.
  8. Cover the pan loosely with foil and refrigerate for at least 4 hours or overnight until the Jello is set.
  9. In a chilled bowl, fold together the sweetened condensed milk, thawed whipped topping, and instant vanilla pudding mix until the mixture is velvety and uniform.
  10. Spread the cream mixture evenly over the chilled cake using a rubber spatula.
  11. Return the cake to the refrigerator for an additional 30 minutes before slicing and serving.