Step 1

Preheat the oven to 350°F. Spray a 9x13 baking dish with baker’s spray (Baker’s Joy or generic version)

Step 2

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.

Step 3

Add the eggs, one at a time, mixing well after each egg until incorporated and no yellow streaks are visible.

Step 4

Pour the batter into the prepared baking dish. Bake for 25-28 minutes, until a toothpick inserted comes away clean.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.)

Step 9

Use an offset spatula to smooth the remaining pudding over the top of the cake.

Step 10

Cover and chill in the refrigerator for at least 2 hours.

Step 11

Evenly spread the thawed whipped topping over the pudding layer. Sprinkle with the chopped strawberries. Slice and keep refrigerated until ready to serve.