Ingredients:

  • 1 box (15.25 oz / 432g) yellow cake mix
  • 3 large eggs
  • 1/2 cup (120ml) vegetable oil
  • 1 cup (240ml) water
  • 1 can (14 oz / 396g) sweetened condensed milk
  • 1 package (3.4 oz / 96g) instant vanilla or banana pudding mix
  • 1 cup (240ml) whole milk
  • 1 tub (8 oz / 226g) whipped topping, thawed
  • 1 tsp (5ml) vanilla extract
  • Maraschino cherries for garnish

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan thoroughly.
  2. Combine the yellow cake mix, eggs, oil, and water in a bowl and beat until smooth.
  3. Pour the batter into the pan and bake for 25-30 minutes, or until the center springs back when lightly touched.
  4. Let the cake cool in the pan for 15-20 minutes.
  5. Using the handle of a wooden spoon or a chopstick, poke holes across the entire surface of the cake, spaced about 1 inch (2.5cm) apart, pushing the tool about 2/3 of the way down.
  6. In a separate bowl, whisk together the sweetened condensed milk, instant pudding mix, and whole milk until velvety and smooth.
  7. Slowly pour the mixture over the cake, ensuring all holes are filled, and gently spread the liquid to the edges using a spatula.
  8. Refrigerate the cake for at least 4 hours to allow the filling to set.
  9. Fold the vanilla extract into the thawed whipped topping, spread evenly over the chilled cake, and garnish with Maraschino cherries.