Ingredients:

  • 1 box (15.25 oz / 432 g) white or yellow cake mix
  • 3 large eggs
  • ½ cup (115 g) vegetable oil
  • 1 cup (240 ml) water
  • 1 package (3 oz / 85 g) strawberry or lime gelatin
  • 1 cup (240 ml) boiling water
  • 1 cup (240 ml) cold water
  • 1 tub (8 oz / 225 g) whipped topping, thawed
  • ½ tsp (2.5 ml) vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan. Combine cake mix, eggs, oil, and water; beat on medium speed until smooth and thickened. Pour into pan and bake for 28–32 minutes until edges pull away from the pan.
  2. Allow the cake to cool for exactly 10 minutes. Using a wooden skewer, poke holes every 1 inch across the entire surface, ensuring the skewer reaches nearly to the bottom of the pan.
  3. Dissolve the gelatin powder in boiling water, stirring until no crystals remain, then stir in the cold water. Slowly pour the liquid over the cake to fill every hole.
  4. Cover the pan loosely and refrigerate for at least 4 hours (or overnight). Once the filling is firm, fold the vanilla extract into the whipped topping and spread a thick, even layer across the top.