Ingredients:

  • 1 box (15.25 oz) white or yellow cake mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 1 1/4 cups cold whole milk
  • 1/2 cup sweetened condensed milk
  • 2 cups heavy whipping cream, chilled
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. Combine cake mix, water, oil, and eggs. Beat on medium speed for 2 minutes until the batter is smooth and pale.
  3. Pour batter into the pan and bake for 28–32 minutes until edges pull away from the pan and the center springs back.
  4. Allow the cake to cool for 5–10 minutes. Use a wooden dowel to poke holes approximately 1 inch apart across the surface, going halfway into the cake.
  5. Whisk together the pudding mix, cold milk, and condensed milk until thickened. Slowly pour the mixture over the warm cake.
  6. Cover the cake and refrigerate for at least 2 hours to let the filling set.
  7. Beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread the cream in a thick layer over the chilled cake.
  8. Return to the fridge for another 2 hours before slicing.