Ingredients:

  • 1 box (15.25 oz / 432 g) light vanilla or strawberry cake mix
  • 1 cup (240 ml) water
  • 3 large eggs
  • 1/3 cup (75 g) melted unsalted butter
  • 1 package (3 oz / 85 g) sugar-free strawberry gelatin
  • 1 cup (240 ml) boiling water
  • 1 cup (240 ml) cold water
  • 1 package (3.4 oz / 96 g) sugar-free vanilla instant pudding mix
  • 1 1/2 cups (355 ml) skim milk
  • 1 cup (240 ml) light whipped topping

Instructions:

  1. Preheat the oven to 350°F (175°C). In a bowl, combine cake mix, water, eggs, and melted butter. Beat until the batter is smooth and glossy, then pour into a greased 9x13 inch baking pan.
  2. Bake for 25–30 minutes until a toothpick inserted in the center comes out clean and the edges begin to pull away from the pan.
  3. Allow the cake to cool for 10 minutes. Use the handle of a wooden spoon to poke holes across the entire surface of the cake, spaced approximately 1 inch apart.
  4. Dissolve the sugar-free gelatin in boiling water, stir in the cold water, and slowly pour the liquid over the cake, ensuring it fills the holes. Refrigerate for 1 hour to set.
  5. In a chilled bowl, whisk together the instant pudding mix and skim milk until thick and smooth.
  6. Gently fold the light whipped topping into the pudding mixture using a spatula until no streaks remain.
  7. Spread the pudding mixture evenly over the chilled Jello layer, smooth the top, and refrigerate for at least 3 hours before slicing.