• Begin by preheating your oven to 350°F. In a sizable mixing bowl, combine the cake mix, pudding mix, canola oil, eggs, and water. Mix on low speed until blended, about half a minute.

For the Cake:

• Increase the mixer speed to medium and continue mixing for an additional two minutes to achieve a smooth batter.
• Pour the prepared batter into a 9x13 inch baking dish and bake in the preheated oven for about 30 minutes.
• While the cake bakes, prepare the Jell-O. Boil 1 1/2 cups of water, then dissolve in the strawberry Jell-O, stirring until completely mixed.
• Mix in the Baileys strawberry and cream liquor. For a non-alcoholic version, replace it with strawberry or red cream soda.
• Once the cake comes out of the oven, use a fork to poke numerous holes in the top.
• Pour the Jell-O mixture over the warm cake, ensuring it seeps into the holes.
• Refrigerate the cake for at least one hour to cool down.

For the Frosting:

• After the cake has cooled, prepare the frosting by blending the softened cream cheese, marshmallow creme, and chocolate fudge pudding mix until smooth.
• Gently fold in the thawed Cool Whip until well combined and creamy.
• Spread the frosting evenly on the cooled cake, and if desired, garnish with fresh strawberries.