• Preheat the oven to 350 degrees F.
• Spray a 9×13-inch pan with non-stick cooking spray and set aside.

Makek the cake:

• Combine the box of cake mix with ingredients (make according to package directions).
• Pour batter into the prepared baking pan smooth into an even layer.
• Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
• Cool the cake completely, for about 1 hour.
• Poke and fill cake:
• Use the handle of a wooden spoon to poke holes over each inch of the cake. Make about 80 holes (8 across by 10 rows). Set aside.
• In a small bowl, mix the jello with the boiling water. Pour jello over the cake, allowing the jello to run down into the holes of the cake.
• In a large bowl, whisk the vanilla pudding with the milk just until it begins to thicken.
• Pour the cold heavy whipping cream into a cold medium mixing bowl and whip the cream on high speed until medium to stiff peaks form, about 1 minute. Make sure it is thick.
• Add powdered sugar and vanilla. Whip another 20 second. Add to the pudding and gently mix.
• Mash ¾ cup of raspberries with a fork and add to the pudding/whipped cream mixture. Gently stir.
• Spread evenly over the chilled cake.
• Garnish the cake with remaining raspberries. Refrigerate at least 3 hours before serving.