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Preheat the oven to 350°F. Spray a 9×13 baking dish with baker’s spray (Baker’s Joy or generic version)
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Add the cake mix, water, and oil to a medium-sized mixing bowl. Use a handheld mixer on medium speed to mix the ingredients together until well combined.
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Add the eggs, one at a time, mixing well after each egg until incorporated and no yellow streaks are visible.
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Pour the batter into the prepared baking dish. Bake for 25-28 minutes, until a toothpick inserted comes away clean.
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Allow the cake to cool slightly. Use the handle of a wooden mixing spoon to poke holes in the cake about 1-1½ inches apart. Allow the cake to cool completely.
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Add both packages of instant pudding mix to a medium-sized mixing bowl. Add the cold milk and use a handheld mixer on medium speed to mix for about 1 minute until the pudding begins to thicken.
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Add 1½ cups to a disposable piping bag fitted with a large 1A decorator’s tip or a quart-size ziplock bag with a corner snipped off.
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Pipe the pudding into each hole, filling the holes up completely. (If you have any leftover pudding, add it to the remaining pudding for topping.)
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Use an offset spatula to smooth the remaining pudding over the top of the cake.
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Cover and chill in the refrigerator for at least 2 hours.
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Evenly spread the thawed whipped topping over the pudding layer. Sprinkle with the chopped strawberries. Slice and keep refrigerated until ready to serve.
Storage:
- To Store: Store any leftovers covered in the refrigerator for up to 3 days.
- To Freeze: You can freeze the cake after you have added the pudding for up to 1 month. Allow the cake to thaw overnight in the refrigerator before topping it with the thawed whipped topping and strawberries.
Tips:
- You can also use a long filling tip instead of the 1A decorator’s tip to fill the poke holes. It is a matter of preference.
- Once the cake is completely cooled, you can go back and re-poke the cake holes with the end of the spoon. That way, if the crumbs of the cake refill in, you will have a cleaner hole for the pudding.
- You can add 1-2 drops of red food coloring if your cake batter is a bit too light in color.
Calories: 319kcal | Carbohydrates: 53g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 50mg | Sodium: 529mg | Potassium: 159mg | Fiber: 0.2g | Sugar: 39g | Vitamin A: 190IU | Vitamin C: 7mg | Calcium: 177mg | Iron: 1mg
