Preheat your oven to 350°F (175°C).

Prepare the cake mix according to package instructions, adding eggs and milk.

Pour batter into a greased 9x13 inch baking pan and bake for 25–30 minutes, or until a toothpick comes out clean.

Let the cake cool completely on a wire rack.

Whisk instant vanilla pudding mix with 2 cups of cold milk in a medium bowl until it thickens.

Cover the pudding and refrigerate for at least 15 minutes.

Poke holes evenly across the top of the cooled cake with a skewer or fork.

Pour the chilled pudding evenly over the cake, ensuring it fills the holes.

Drizzle the chocolate glaze over the top of the cake.

Cover with plastic wrap and refrigerate for at least 2 hours before serving.