Ingredients:

  • 1 box (15.25 oz) High-quality White or Yellow Cake Mix
  • 1 cup (240ml) Whole milk
  • 1/2 cup (115g) Unsalted butter, melted
  • 3 Large eggs, room temperature
  • 1 can (14 oz) Sweetened condensed milk
  • 1/2 cup (120ml) Heavy cream
  • 1 package (3.4 oz) Instant Vanilla or White Chocolate pudding mix
  • 1 1/2 cups (360ml) Cold whole milk
  • 8 oz Stabilized whipped topping, thawed

Instructions:

  1. Preheat oven to 350°F (175°C). Combine cake mix, 1 cup milk, melted butter, and eggs. Beat on medium for 2 minutes.
  2. Pour batter into a greased 9x13-inch pan and bake for 30 minutes until the top is springy.
  3. Let the cake cool for exactly 2 minutes. Use the handle of a wooden spoon to poke holes across the cake at 1-inch intervals, going 3/4 of the way down.
  4. Whisk together sweetened condensed milk and heavy cream. Slowly pour over the warm cake, targeting the holes.
  5. Whisk pudding mix with 1 1/2 cups cold milk for 2 minutes. Fold in the whipped topping to create the stabilized frost.
  6. Spread topping over the cake and refrigerate for at least 4 hours before serving.