Ingredients

The following ingredients have 4 Servings
  • 1 (15.25-ounce) box yellow cake mix
  • + ingredients to make the cake according to the package directions
  • 1 (14-ounce) can sweetened condensed milk
  • 1 cup half and half
  • 1 (3.4-ounce) box coconut cream instant pudding
  • 2 cups milk
  • 2 cups heavy whipping cream
  • 4 to 6 tablespoons powdered sugar
  • cut fruit for topping ((I like pineapple, strawberries, and kiwi))

Instruction

  • Prepare the cake per the instructions on the box in a 9x13-inch pan.
  • Once the cake has cooled slightly, use the end of a wooden spoon to poke holes randomly in the cake. In a medium bowl, combine the sweetened condensed milk and half and half. Pour that over the cake ensuring to fill the holes with the mixture.
  • Next, combine the pudding mix and milk together in a medium bowl (it can be the same bowl you used before) and mix well. Allow the pudding to set slightly (about 5 minutes) then pour the pudding over the cake making sure to fill the holes. Cover and refrigerate for 3 to 4 hours or even better, overnight.
  • When ready to serve, pour the whipping cream into a large bowl and whip using a hand mixer or in stand mixer until frothy. Add the powdered sugar a tablespoon at a time until it reaches your desires sweetness. Whip until you get stiff peaks then spread the whipped cream over the cake. Top with the fruit as desired.