3cupscold whole milk(yes, that is the right amount for the larger box of pudding)
Toppings
8ouncetub whipped topping(Cool Whip)
sliced fresh strawberries
Instructions
Preheat the oven to 350F degrees. Spray a 9x13-inch baking pan with nonstick cooking spray.
In a bowl, mix together 1 box strawberry cake mix, 1 cup water, ½ cup vegetable oil and 3 large eggs and pour the mixture into the prepared baking dish.
Bake for about 30 minutes on the middle rack (or until a toothpick inserted into the center comes out clean).
Then let cool at room temperature for about 20 minutes, then move to the fridge to finish cooling for another 40 minutes.
Once cooled, poke the cake all over with a straw or the handle of a wooden spoon (or other similarly sized object) keeping the holes at least ½ an inch apart. Set aside.
Then make the pudding by whisking together 1 (5.1 ounce) box instant vanilla pudding mix and 3 cups cold whole milk in a medium sized bowl. Whisk until smooth but not thickened.
Pour the pudding mixture into all the holes in the cake and any remaining, just pour all over the top of the cake. Cool the cake again, in the fridge, for at least 1 hour to allow the pudding to set up.
Finally, spread 8 ounce tub whipped topping. And top with sliced fresh strawberries. Slice and enjoy! Keep refrigerated.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
NOTE:You must use instant pudding mix *not cook and serve* and you must use the larger box of pudding mix. If you accidentally purchase the cook and serve, you will end up with a sloppy mess on the bottom of your cake and it won't set up.