I begin by preheating the oven to 350°F and generously spraying a 9 x 13-inch baking pan with non-stick cooking spray.

In a large bowl, I combine the cake mix, water, oil, and eggs. I beat the mixture with a mixer for 4-5 minutes until it achieves a velvety consistency.

The batter is poured into the prepared baking pan, spreading evenly. The cake bakes for approximately 30-35 minutes, and I test its readiness with a toothpick.

After baking, I use a toothpick to poke holes about ½ inch apart along the top of the cake and set it aside to cool.

In a medium saucepan, I bring 1 cup of water to a boil and set it aside. I carefully mix in gelatin, stirring until dissolved. The can of Big Red is added, creating a flavorful sauce poured evenly over the cake.

In a large bowl, I whisk together vanilla instant pudding and milk until blended. Adding a cool whip, I stir until the mixture reaches a luscious consistency. Spreading it evenly over the cake, I ensure every bite is adorned with this dreamy topping.

The final touch involves refrigerating the cake for at least 3 hours, allowing the flavors to meld and the dreamy concoction to reach its full potential.