Step 1

Preheat oven to 350 degrees F. Line two 9-inch round cake pans with parchment and spray with cooking spray. Set aside.

Step 2

Prepare the cake batter according to package instructions, adding 1/3 cup of the dry pudding mix to the cake batter. Divide the batter evenly between the two prepared pans and bake according to package instructions.

Step 3

Allow cakes to cool in the pans for about 10 minutes; transfer to wire racks to cool completely.

Step 4

Once cool, I like to horizontally slice off the rounded tops of each cake with a long serrated knife to make the tops of the cakes flat (this is optional).

Step 5

Once the cakes are cool, prepare the cream filling.

Step 6

In a large bowl, beat together the softened cream cheese and 2 tablespoons of the powdered sugar until smooth and fluffy. Fold in half of the Cool Whip. Spread evenly between the two cakes.

Step 7

Whisk together the remaining dry pudding mix, the remaining 2 tablespoons of powdered sugar, and the cold milk until thick and smooth. Gently fold in the remaining Cool Whip. Frost the cake on the top and sides. Garnish the top with sprinkles, if desired. Refrigerate for at least 1 hour (or overnight) before slicing and serving.